That title is a little deceiving. We didn’t actually go clam digging but we were diggin’ clams. I had a hankering for clam chowder a couple weeks ago and remembered seeing a recipe for it in the Fiddleheads, Fricot and Frittata cookbook compiled by Janet Wallace for the Canada 150 Albert County Museum project. She graciously let me share these 2 recipes with you all.
This first one is your classic creamy clam chowder. It was so easy and tasty. There is no amount listed for the milk/cream. I made mine a little too thin so add milk/cream slowly until you get the thickness you like for a chowder.
Bay of Fundy Clam Chowder
- 1 pint clams
- 3 medium potatoes peeled,diced
- 1 clove garlic crushed
- 1 small onion finely chopped
- 1/2 cup milk or cream to taste
- salt and pepper to taste
- Instructions say to steam enough clams to make 1 pint but I just used 2 small cans of baby clams from the store. Save the broth from clams whether cooking or canned.
- Add potatoes, garlic and onion to broth.
- Cover and simmer until potatoes are tender.
- Heat milk in separate saucepan until bubbles form.
- Add milk to mixture in pot. ( I used over a cup and it made it a little too thin – if you want it thicker then just add milk a bit at a time until you get consistency you like)
- Add salt and pepper
The second clam recipe in the cookbook is a tomato based chowder which I made this past weekend in Waterside while we had a lovely thunder and lightning storm. I was glad the power stayed on long enough to get it made. I didn’t have the extra seasonings with me at the cottage like Tabasco or Worcestershire sauce or the leeks so the taste may change a little but we were still pleased with it. It makes a lot of servings. Good to feed 8-10 people it says.
Manhattan Clam Chowder
- 3-4 strips bacon finely diced
- 2 Tbsp olive oil
- .5 tsp red pepper flakes
- 1 large yellow onion chopped
- 1 large carrot diced
- 2 stalks celery diced
- 1 leek white part,thinly sliced
- 1 medium green pepper diced
- 4 cloves garlic minced
- 2-3 sprigs thyme chopped
- 1 tsp dried oregano
- 3 bay leaves
- 1 lb potato diced,.5 inch
- 1 can (156 ml) tomato paste
- 1 can (796ml) can diced tomatoes with juice
- 1 quart fish stock or clam juice
- 2 10 oz cans baby clams in juice
- Salt,pepper,Tabasco and Worcestershire
- In a heavy 6-8 qt soup pot, saute bacon until almost crisp.
- Add oil,garlic and pepper flakes. Saute 1-2 minutes until the garlic is soft but not brown. Add the onions, leeks, celery, carrots , green pepper and herbs. Saute until veggies soft, 10-15 mins.
- Move the vegetables to the edge of the pot; in the center, add tomato paste. Stir paste 1-2 minutes until it caramelizes. Add potatoes, tomatoes and stock. MIx well. Bring to a gentle boil over high heat then reduce heat to simmer and cook until potatoes are fork tender, ~20-30 mins
- Add the clams with their juice.Season to taste. Bring back to a simmer for another few minutes. Serve and enjoy!
Mark and I both enjoyed these versions although I am partial to the creamy one. There are so many great recipes in this cookbook. Last year I made the Maple Scones ( featured in this post ) by Bev Stevens and the Blueberry Grunt by Alaina Lockhart. I am always drawn to sweets and baked goods but there are vegetarian dishes, ancestral recipes and even ones you may recognise from your grandmother or great grandmother, especially if you grew up around these parts. I especially love the stories that go along with the recipes as I get to know some of our neighbours in Albert County. You can get a copy of this cookbook at the Albert County Museum in Hopewell Cape and by checking out this link for more information. Thank you again Janet for letting me share these recipes with my readers and a thanks to the original authors as well.
I hope you try these and let me know which version you like! Are you are a traditional chowder lover or a Big Apple lover?