Maritime Clam Chowder Recipes

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

MARITIME CLAM CHOWDER

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.