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maritime clam chowder

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

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 serving. It's flavour actually benefits from resting overnight.

yield 4 with seconds
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For maritime clam chowder

  • 8 slice
    bacon, chopped
  • 1 md
    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
    clam meat
  • 2 lg
    bay leaves
  • 1 tsp
    fresh thyme leaves
  • 1 c
    baking potato, peeled and grated
  • 1 - 8.5 oz can
    unsweetened evaporated milk
  • 1/4 c
    chopped flat leaf parsley
  • coarse salt and freshly cracked pepper

How To Make maritime clam chowder

  • 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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