maritime clam chowder

Name: Maritime Clam Chowder
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Canadian
Ingredients: 8 slice(s) bacon, chopped; 1 medium cooking onion, chopped; 2 - celery stalks, diced; 1/2 cup(s) chardonnay or other white wine; 1 cup(s) heavy whipping cream; 1 cup(s) milk; 2- 5 oz. can(s) clam meat; 2 large bay leaves; 1 teaspoon(s) fresh thyme leaves; 1 cup(s) baking potato, peeled and grated; 1 - 8.5 oz can(s) unsweetened evaporated milk; 1/4 cup(s) chopped flat leaf parsley; - coarse salt and freshly cracked pepper

7 Pinches

Elaine Douglas

Vancouver, BC

Updated on Jun 29, 2016

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.

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prep time 20 Min

cook time 15 Min

method Stove Top

yield 4 with seconds

Ingredients

8 slices bacon, chopped
1 medium cooking onion, chopped
2 - celery stalks, diced
1/2 cup chardonnay or other white wine
1 cup heavy whipping cream
1 cup milk
2- 5 oz. cans clam meat
2 large bay leaves
1 teaspoon fresh thyme leaves
1 cup baking potato, peeled and grated
1 - 8.5 oz cans unsweetened evaporated milk
1/4 cup chopped flat leaf parsley
- coarse salt and freshly cracked pepper

How To Make maritime clam chowder

Step 1

Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half the fat.

Step 2

Add the onions and celery with a splash of water and saute for a few minutes until soft.
Step 3

Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
Step 4

Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
Step 5

Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
Step 6

Add the reserved clam meat, the evaporated milk and the parsley.
Step 7

Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
Step 8

Serve immediately with your favourite biscuits.
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