Maritime Clam Chowder

Maritime Clam Chowder

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Elaine Douglas


There are many ways to make a traditional clam chowder and just as many stories about its true origins. The best recipes are always the simplest and this is the favourite of chef Michael Smith. It is a cinch to make, and the best of all it tastes great!
The chowder can be made a day or two in advance and reheated prior to serving. It's flavour actually benefits from resting overnight.


☆☆☆☆☆ 0 votes

4 with seconds
20 Min
15 Min
Stove Top


  • 8 slice
    bacon, chopped
  • 1 medium
    cooking onion, chopped
  • 2
    celery stalks, diced
  • 1/2 c
    chardonnay or other white wine
  • 1 c
    heavy whipping cream
  • 1 c
  • 2- 5 oz. can(s)
    clam meat
  • 2 large
    bay leaves
  • 1 tsp
    fresh thyme leaves
  • 1 c
    baking potato, peeled and grated
  • 1 - 8.5 oz can(s)
    unsweetened evaporated milk
  • 1/4 c
    chopped flat leaf parsley
  • ·
    coarse salt and freshly cracked pepper

How to Make Maritime Clam Chowder


  1. Brown the bacon until crisp in a thick-bottomed soup pot.
    Pour off half the fat.
  2. Add the onions and celery with a splash of water and saute for a few minutes until soft.
  3. Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
  4. Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
  5. Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
  6. Add the reserved clam meat, the evaporated milk and the parsley.
  7. Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
  8. Serve immediately with your favourite biscuits.

Printable Recipe Card

About Maritime Clam Chowder

Course/Dish: Chowders
Main Ingredient: Fish
Regional Style: Canadian
Dietary Needs: Low Sodium
Hashtag: #creamy

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