Make a Canadian Meal
- Recipe Directory
Canada’s Clam Chowder
|Bacon (breakfast bacon, streaky bacon)||8 slices||8 slices|
|Medium onion, chopped||1||1|
|Celery stalks, diced||2 stalks||2 stalks|
|Canadian Chardonnay||½ cup||125 ml|
|Fresh cream||1 cup||250 ml|
|Milk||1 cup||250 ml|
|Canadian clam meat (140 g cans, drained, with juice reserved)||2 cans||(1/3 livre)|
|Fresh clams in their shells||8||8|
|Large bay leaves||2||2|
|Fresh thyme||1 Tbsp|
|Raw potato, grated||1 1/3 cup||330ml|
|Unsweetened condensed milk||1 2/3 cup||400 ml|
|Fresh parsley, chopped||2 Tbsp|
|Salt and pepper||to taste|
In a heavy-bottomed saucepan, cook the bacon until crispy, then drain off half the melted fat. Add the onion and celery with a dash of water and sauté several minutes.
Add the wine, cream, milk, fresh clams (still in their shells) and clam juice, then the bay leaves, thyme and grated potato. Slowly bring the mixture to a boil and continue cooking 15 minutes at low heat, until potatoes are soft and soup has thickened.
Remove from heat, add the canned clam meat, condensed milk and parsley, then warm again. Season to taste with salt and pepper and serve hot.
Makes 6 to 8 servings
Source: Clearwater Seafoods (www.clearwater.ca/storefront/)