Thanks, Fern, for this great recipe! I think a key ingredient that can't be left out is the curry infused olive oil. For vegetarians or people who don't eat pork, the bacon could be left out of the recipe. Fern served the bacon on the side so perfect to cater to all dietary needs.
This New England style clam and seafood chowder
Ingredients:
1 can (5 oz/150 g) drainbed baby clams, cod fillet cut into 1 inch bites, prawns cut in half
4 strips chopped bacon
1 finely chopped onion
1-2 finely chopped celery stalks
2 minced cloves of garlic
1 red-skinned potato, small cubes
4 strips chopped bacon
1 finely chopped onion
1-2 finely chopped celery stalks
2 minced cloves of garlic
1 red-skinned potato, small cubes
2 tbsp (25 mL) all-purpose flour or cornstarch
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper to taste
1 cup (250 mL) chicken stock
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper to taste
1 cup (250 mL) chicken stock
1 can evaporated milk plus fresh milk to make about 2 cups )can also use half and half for richness)
clam nectar if you have it (up to 1 cup)
1/2 red pepper or carrot, small chop
2 tbsp (25 mL) chopped fresh parsley
1/2 red pepper or carrot, small chop
2 tbsp (25 mL) chopped fresh parsley
large pinch of nutmeg (about 1/8 tsp.)
Preparation:
Drain clams, discard juice; set aside. If you can get some fresh clams as well, steam them, cut to size and reserve the nectar to use in the chowder. You can buy nectar I think.
In large saucepan, cook bacon over medium heat until crisp; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, red pepper, flour, salt and pepper; stir until vegetables are coated.
Stir in stock and clam nectar; bring to simmer. Cover and cook, stirring, until potatoes are tender, 15 minutes.
Add milk or cream, reserved clams, crumbled bacon; heat until bubbling and hot. Serve garnished with parsley or bacon.
I made some curry infused olive oil to drizzle on top.
