Maritime Clam Chowder
In the Maritimes we don’t worry whether our chowders are authentic or not. We know a true clam chowder is just a bowl full of simple, hearty flavours. We often use canned clams and always stir in onions, potatoes and milk. We’re too busy asking for seconds to worry whether we got it right!
Ingredients
4 slices bacon, chopped
splash of water
1 onion, peeled and chopped
2 stalks celery, chopped
generous splash of any white wine
1 cup heavy cream (35%)
1 cup milk
2x 5 ounce cans clam meat
1 large baking potato (unpeeled), coarsely grated
2 bay leaves
leaves from 3 or 4 sprigs fresh thyme
1x 14 ounce can unsweetened evaporated milk, or 1 1/2 cups regular milk
sprinkle or two sea salt and freshly grated pepper
handful flat parsley leaes
splash of water
1 onion, peeled and chopped
2 stalks celery, chopped
generous splash of any white wine
1 cup heavy cream (35%)
1 cup milk
2x 5 ounce cans clam meat
1 large baking potato (unpeeled), coarsely grated
2 bay leaves
leaves from 3 or 4 sprigs fresh thyme
1x 14 ounce can unsweetened evaporated milk, or 1 1/2 cups regular milk
sprinkle or two sea salt and freshly grated pepper
handful flat parsley leaes
Instructions
Toss the bacon pieces into a thick-bottomed stockpot with a splash of water. By adding water to the raw bacon you’re less likely to burn it as it gradually releases its fat and browns evenly.
Stir over medium-high heat until the bacon crisps nicely.
Pour off most of the fat. Add another splash of water to loosen the flavourful bits on the bottom and then add the onions and celery. Sauté them for a few minutes until they soften and smell great.
Add the white wine, cream, milk, clam meat, grated potato and the bay and thyme leaves. Bring the mixture to a slow simmer, stirring frequently. Turn the heat down a notch or two and continue simmering until the grated potato softens, releasing its starches and thickening the chowder, about 20 minutes. (A baking potato is the best choice for thickening the chowder because its high-starch, low-moisture flesh dissolves so easily.)
Add the evaporated (or regular milk) and continue stirring until it’s heated through. Taste the chowder and season it well with salt and pepper. Stir in the parsley and serve immediately. If you like, this chowder can be made a day or two in advance and then reheated. Its flavour actually gets better when it rests overnight.
Stir over medium-high heat until the bacon crisps nicely.
Pour off most of the fat. Add another splash of water to loosen the flavourful bits on the bottom and then add the onions and celery. Sauté them for a few minutes until they soften and smell great.
Add the white wine, cream, milk, clam meat, grated potato and the bay and thyme leaves. Bring the mixture to a slow simmer, stirring frequently. Turn the heat down a notch or two and continue simmering until the grated potato softens, releasing its starches and thickening the chowder, about 20 minutes. (A baking potato is the best choice for thickening the chowder because its high-starch, low-moisture flesh dissolves so easily.)
Add the evaporated (or regular milk) and continue stirring until it’s heated through. Taste the chowder and season it well with salt and pepper. Stir in the parsley and serve immediately. If you like, this chowder can be made a day or two in advance and then reheated. Its flavour actually gets better when it rests overnight.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
For a distinctive flavour, try adding a spoonful or two of horseradish to the chowder. For a luxurious special-occasion treat, add lots of smoked salmon. You may also try stirring in one of your favourite fresh herbs at the last second. Dill and tarragon are traditional as are green onions. You may also stir in chunks of any fish you like, even canned tuna fish.
We love seafood chowder. Travelled from Calgary to PEI (all over) to golf and enjoy your wonderful food and lovely people. Did eat at the Culinary Arts School ( Amazing ), went to the Seafood Chowder Festival in Charlottetown,(last year) , and made a double lot of your Maritime Seafood Chowder on a rainy day last week. My point is: My father was a gourmet chef, and created a fabulous clam chowder which was a secret family tradition. especially on Christmas Eve with some Norwegian traditional dishes too. Last week, when my family had your seafood chowder – they allllll said – this is the NEW chowder family recipe ( I did add a large lobster tail and some pieces of Alaskan King Crab too_), but with the shredded potatoes and everything else you have in your recipe…wanted to let you know you have changed our family tradition permanently, and say you make the very best. Thank you soo much. LOVE IT.
to those with lactose intolerance: I use a product “lactose free” it works nicely for me,+ extra potatoes to replace the cream..!
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Making this tonight. We have dairy & gluten intolerances so I am using pureed purple top turnips for the creaminess. This is my first attempt at a non dairy clam chowder but I have made a corn chowder with pureed turnips that is fantastic! Pureed cauliflower works well too but it has a stronger flavor.
I am making “cheddar” garlic gluten free biscuits to go with the soup.
Absolutely Amazing recipe. I added carrot and some corn since my husband love that, and I used frozen whole clams. It was still sooo flavorful!
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I am way over on the Pacific Coast of BC, where Clam Chowder tends to be very weak and watery… this is delicious!
It appears the Clam Broth was forgotten in this version of Michael’s clam chowder recipe…I found another version, which appears identical, except the clam broth from the two cans of clams are added at the same time as the white wine etc. Its just not quite the same without the clam broth….Regards
love all recipe soooooooooooooooooo good
thanks
Chef Michael Smith – I am making your soup today bought the wrong potato, I am sure it will work comes from PEI. Living in ON we at this time get only baking potatos from the USA. Sure it will tast great enjoy watching your show whenever I have time.
Would taking away the white wine effect the worth of making it in the end? if yes could i replace it with a broth or different flavour.
Love these recipes…
This use to be a favourite in the winter but because of my intolerance to potatoes I avoid all chowders.
What would be a good substitute to replace the starch of the potato?
I’ve seen several recipes that use dry bread and/or (more traditionally) crackers as the thickener.
At my Inn, clam chowder is a favourite! I trust all chef Michael’s recipes to share with family & guests. Due to dairy allergies, I do substitute the milk & cream for two large russet baked potatoes. I scope out potato from the skin and mash with clam juice (the same amount as for the dairy) and roasted garlic. Then continue on with chef’s recipe.MMMM..The Inn smells so good and I serve with cheddar biscuits
http://www.mckitrickhouseinn.com
Thank you SO much. I am allergic to dairy and have been trying to find a substitute for the milk. I was going to try Rice Milk
you can use half and half, or homo milk instead of cream.
cream gives it the richness.
any dense fish could be substituted but then it is fish chowder or corn would be corn chowder.
I do not care for mussles but I suppose you could use those as well.
Can I make this then freeze it? Sacriledge I know, but I have a friend going through a tough time and I am trying to provide some meals. Clam chowder is a family favorite. I
Robin..you can use canned evaporated milk instead of cream if you want but it isn’t clam chowder without the clams LOL