Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Clam Chowder Recipe
History and origin of clam chowder
The term “chowder” comes from “boiler”. According to the famous gastronomy researcher “Catherine MacPherson”, clam chowder originated on the East Atlantic coast of the various maritime provinces. It is found on the island of Manhattan and as far as New England.
According to Fore Street Restaurant chef “Sam Hayward”, this recipe combines the various ingredients that people have on hand (biscuits, pork, onions, salt, etc.). Clam chowder was first cooked with fish. We then decided to add clams.
Furthermore, there are different kinds of clams. The sea clam which is obtained by dredging remains by far the cheapest and the largest. The clam or steamer is however the best known. It is often fried, but also cooked steamed. To cook clam chowder, we prefer cherrystone.
Ingredients :
Preparation
Soften the leek and onion with butter in a saucepan over medium heat. The vegetables should turn a translucent color. Add the flour and continue stirring. Pour in the clam juice. Let it boil and stir continuously.
Add the potatoes, milk, nutmeg and bay leaf. Let it boil until the potatoes become tender. Serve with your corn and cook for two minutes before removing from the heat. Also add your drained clams. Season according to your preferences and let rest for a quarter of an hour before serving. Remove the bay leaf beforehand.
In another pan, over medium heat, brown the bacon until nicely browned. However, your bacon should remain tender. Drain and absorb the oil on the absorbent paper. Keep 15 ml of bacon oil in your pan. Pour ¾ of it into the soup. In the same pan, coat the fresh clams with hot bacon fat. Cover with a good glug of water. Put the lid on and let it boil. Cook until the shells of your clams either opened. Remove the shellfish.
Divide this soup into bowls and garnish with clams and remaining bacon. Decorate with chives and enjoy with crackers.
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