from Peggy’s Cove Cooking
Every Maritime cook has a favourite chowder recipe, similar to this one. It starts with potatoes, onions, cream and whatever fresh seafood is available, then you might add a little something here or there to make it uniquely yours – or you can keep it simple. This versatile recipe lets you do either, with delicious results every time! Serve this chowder with fresh-baked buttermilk biscuits.
Ingredients
1 can (10 oz) baby clams, with juice
8 slices smoked bacon, finely chopped
2 stalks celery, minced
1 onion, finely chopped
1 cup heavy cream (35% mf)
1 cup milk
½ cup dry white wine
2 bay leaves
1 cup grated baking potato
1 teaspoon fresh thyme
1 ½ pounds fresh seafood* cleaned and finely chopped
1 can (10 oz) evaporated milk or heavy cream (35% mf)
¼ cup chopped parsley
Salt and pepper to taste
*Seafood: whitefish, lobster, crab, shrimp
Directions
Reserving juice, drain baby clams and set aside. In large heavy pan over medium-high heat, brown bacon, stirring occasionally, until crisp. Discard half of the fat from pan. Add celery, onion and a splash of water, and sauté until vegetables are tender, about 5 minutes. Stir in cream, milk, wine and reserved clam juice, until blended. Reduce heat, stir in bay leaves, potato and thyme, and simmer, stirring occasionally, until thickened and potato is tender, about 15 minute. Stir in reserved clams, seafood, evaporated milk and parsley. Return to a simmer. Remove and discard bay leaves. Season with salt and pepper to taste.
Nada’s Tips & Tricks: Buy whatever seafood you like/can find. If frozen, thoroughly thaw and drain. I add Old Bay to the seafood and let it marinate while cooking the rest of the soup. Also, when the vegetables are almost tender, add the seafood to cook for a minute. Deglaze the pan with the wine and let it reduce before adding the dairy. I prefer small diced potato instead of grated just so it keeps its shape. Serve the chowder in a hollowed out bread bowl for special occasions.
Contents and images used with permission by Formac Publishing. Peggy’s Cove Cooking – Formac