Maritime Clam Chowder
By
Elaine Douglas
@BreadandSoupLady
5
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.
The chowder can be made a day or two in advance and reheated prior to serving. It's flavour actually benefits from resting overnight.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4 with seconds
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
8 slicebacon, chopped
-
1 mediumcooking onion, chopped
-
2celery stalks, diced
-
1/2 cchardonnay or other white wine
-
1 cheavy whipping cream
-
1 cmilk
-
2- 5 oz. can(s)clam meat
-
2 largebay leaves
-
1 tspfresh thyme leaves
-
1 cbaking potato, peeled and grated
-
1 - 8.5 oz can(s)unsweetened evaporated milk
-
1/4 cchopped flat leaf parsley
-
·coarse salt and freshly cracked pepper
How to Make Maritime Clam Chowder
- Brown the bacon until crisp in a thick-bottomed soup pot.
Pour off half the fat. - Add the onions and celery with a splash of water and saute for a few minutes until soft.
- Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
- Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
- Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
- Add the reserved clam meat, the evaporated milk and the parsley.
- Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
- Serve immediately with your favourite biscuits.
About Maritime Clam Chowder
Course/Dish: Chowders
Main Ingredient: Fish
Regional Style: Canadian
Dietary Needs: Low Sodium
Hashtag: #creamy
