TRADITIONAL CLAM CHOWDER
Serves 6-8
This delicious clam chowder is cream-based and calls for the traditional chowder ingredients: onion, celery, potatoes, diced carrots, cream, and clams. A little red wine vinegar is added before serving for extra flavour.
INGREDIENTS
2 C cubed PEI potatoes 1 C diced carrots 1 C diced celery 1 C minced onion
3 C fresh clams shelled or (6.5 oz) cans minced clams, drained with juice reserved (if using fresh clams add 8 ozs of clam juice) Water to cover 3/4 C butter 3/4 C all-purpose flour 1 quart half-and-half cream 2 tsps red wine vinegar 1 -1/2 tsps salt Ground black pepper to taste
METHOD
Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender. Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.
Add your favourite seafood to this recipe such as lobster, mussels, cod, haddock or crab to make this a hearty seafood chowder.
SUMMER 2024 www.pei-living.ca
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