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Clam Chowder

clam chowder by The Culinary ChaseAccording to The Oxford Companion To Food, the term chowder (derived from the French word for chaudière) first showed up in the 1730s by French settlers who brought their iron cooking pots with them when they settled in the Maritime Provinces of Canada.

  It was here they found the Mi’kmaq Indians and their appetite for native clams.  The Mi’kmaq cooking technique consisted of hot stones placed in water in a hollowed-out piece of tree trunk.  It has been suggested that a natural marriage took place between the clams which the Indians had and the pots which the settlers brought.  Growing up in New Brunswick (one of the 3 Maritime provinces), clam chowder was a frequent visitor in my mom’s kitchen and it was scrumptious.  There are many variations of chowders out there and the true chowder lover will proclaim theirs is the best.  For me, it evokes memories of my childhood and I won’t say mine is the best but it’s pretty darn good!  If you like this chowder, then you might also want to try Manhattan Clam Chowder  which is made with tomatoes.

Serves 4
2 (8oz.) cans of baby clams, drained but reserve juice
3 potatoes, peeled and cubed
1 to 2 tablespoons fresh thyme leaves
3 to 4 strips of bacon, chopped
1 onion, chopped
1 to 2 earns of corn, kernels sliced off cob
olive oil
1 celery rib, chopped

  1. In a large pot over medium heat, add a splash of olive oil and cook bacon. Then add onion, celery, and thyme. Cook until onion is translucent.
  2. Add potatoes and corn.  Stir to combine and add enough milk to cover potatoes (at least 3 cups). Cover and simmer 20 to 30 minutes or until potatoes are tender.
  3. Add clams and 1/2 cup of clam juice and stir. Taste and season to your liking. You may need to add more clam juice.  Allow chowder to reheat before serving.

clam chowderThe Culinary Chase’s Note: Do not let the milk boil. I use the back of a spoon to mash a few pieces of potato to help thicken the chowder.  Enjoy!

The post Clam Chowder appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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