Maris Clam Lovers Chowder Recipes

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MARITIME CLAM CHOWDER



Maritime Clam Chowder image

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...

Provided by Elaine Douglas

Categories     Chowders

Time 35m

Number Of Ingredients 13

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 milk
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

Steps:

  • 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.

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