Maritime Clam Chowder Food

BC SEAFOOD CHOWDER "POUTINE"

Steps:

• For the stock: Sweat the coriander, fennel seeds, peppercorns, garlic and shallots in the butter in a heavy-bottomed pot (this will help control the heat so you don't burn the ingredients). When the shallots are translucent, add the clams, white wine, thyme and bay leaves. Cover the pot to steam the clams, and as they begin to open, add the mussels. Simmer gently, covered, to open the mussels and remaining clams, about 3 minutes.
• When all the shells are open, strain off the liquid and reserve, setting aside the shellfish to cool slightly until you can handle them. Shuck the meat out of all the shells, refrigerate and reserve for the sauce. Discard the vegetables and herbs.
• For the sauce: Cook the bacon in the same pot over medium heat to render the fat. This will help to make the roux later. When the bacon begins to brown, add 3 tablespoons of the butter, the garlic and shallots. Continue to sweat over medium heat until the shallots are translucent. Add the white wine and reduce until it's almost dry (au sec). Add the reserved shellfish stock and reduce by half. Remove from the heat and set aside on the stove.
• Melt the remaining 1 stick butter in a separate small pot or deep saute pan to its bubbling point and stir in the flour very well with a wooden spoon, incorporating it while removing clumps. Cook 3 to 5 minutes over medium heat while stirring regularly. Add the roux to the bacon pan, and replace over medium heat. Add the cold milk to the hot roux while stirring constantly. Bring to a boil, then reduce to a simmer. You will have to monitor it carefully and stir frequently so the flour doesn't stick to the bottom (if it does, don't panic! You can remove the sauce, clean the bottom of the pot and put it back in... phew!) Simmer 10 minutes, then add the carrots, celery and fennel, and continue cooking until the raw flour taste has been cooked out and the vegetables are tender (they will add texture to the finished chowder), 10 minutes longer.
• Add the reserved mussels and clams. I use trim from the other fish I cook every day. Simmer 1 minute to heat through and add the parsley. Season with salt and serve immediately. Enjoy!

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

MARITIME CLAM CHOWDER

Steps:

• 1. Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half the fat.
• 2. Add the onions and celery with a splash of water and saute for a few minutes until soft.
• 3. Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
• 4. Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
• 5. Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
• 6. Add the reserved clam meat, the evaporated milk and the parsley.
• 7. Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
• 8. Serve immediately with your favourite biscuits.