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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Michael Smith's Favourite Maritime Seafood Chowder Recipe

4.2 stars - based on 2 votes
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This recipe for Michael Smith's Favourite Maritime Seafood Chowder is from The Law of Cooking - The Legacy continues, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans whole baby clams (5 oz/142 g)
8 slices bacon, chopped
1 onion chopped
2 ribs celery, diced
1 cup grated peeled baking potato
1 cup whipping cream
1 cup milk
1/2 cup dry white wine
2 bay leaves
1 tsp chopped fresh thyme
1 can evaporated milk
1 lb fresh fish chopped - halibut, cod or lobster
1/4 cup chopped fresh parsley
salt and pepper
Directions:
Directions:
Drain clams BUT keep juice. Set aside
In Dutch oven, cook bacon, stirring occasionally, over medium heat until crisp, about 5 minutes. Drain all but 1 TB fat from pan. Add onion, celery and 1 TB water. Cook, stirring until softened about 5 mins.
Stir in potato, cream, milk, wine, reserved clam juice, bay leaves and thyme; simmer until potato is softened and liquid is slightly thickened, about 15 minutes.
Stir in clams, evaporated milk, fish and parsley, simmer until fish is cooked through, 5--7 min. Stir in salt and pepper. Discard bay leaves.
Number Of Servings:
Number Of Servings:
6--8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Gotta love Michael Smith from PEI!

 

 

 

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