★★★★★ 5/5
Flavourful and hearty
When you’re from the Maritimes or Atlantic Canada, you’ve definitely tried clam chowder. There’s a lot you can do with clams, deep fry them, toss them in a pasta dish, make a clam dip, or make excellent clam chowder.
There are variations of clam chowders, depending on the region you’re from. Heck, the recipe can vary even based on the country you’re from (a clam chowder from Caraquet, NB is different from a clam chowder found in Boston, Massachusetts). For this recipe, I’m going to give you my aunt’s recipe from south-east New Brunswick.
Notes about the preparation:
- It doesn’t matter if you use frozen or fresh corn.
- Regardless of using a jar or can of bar clams, save the juice for the recipe.
- If you don’t have clam juice, you can substitute it with fish stock, or you can also find clam juice at the store. I have sometimes used Clover Leaf Clam Juice in a pinch.
Ingredients
- 3 Tbsp butter (43g)
- 1 onion, chopped (110g)
- 2 cloves garlic, minced
- 1-1/2 cup fish or chicken stock (375ml)
- 5 medium potatoes, peeled and cubed
- 1 cup corn
- Jar of Bar Clams, chopped (save juice) (500ml)
- 1 cup clam juice (250ml)
- 1-1/4 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups milk (500ml)
- 1/3 cup all-purpose flour (45g)
- 1 cup Half & Half Cream (250ml)
- 2 tbsp freshly chopped parsley for garnish
Preparation
- In a saucepan on medium heat, cook onions in butter until translucent. Add garlic and cook for another 1-2 minutes. Add stock, potatoes, corn, bar clams, clam juice, thyme, bay leaf, salt & pepper, and stir and cook for 13-15 minutes.
- In a separate bowl, whisk the milk and flour together until combined. Gradually add the milk-flour mixture to the saucepan and bring to a boil. Cook uncovered until slightly thickened, frequently stirring, for 2 minutes.
- Reduce heat. Add half & half cream. Careful not to boil. Cook for another 2-3 minutes.
- Remove bay leaf.
- Serve with chopped parsley.