New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 cans 142 g clams; 3 slices bacon, chopped; 1/4 cup (60 ml) butter; 1 onion, chopped; 1 stalk celery, chopped; 1/4 cup (60 ml) flour; 4 cups (1 litre) water; 1 teaspoon (5 ml) dried thyme; 1 bay leaf; 1 cup (250 ml) corn kernels, fresh or frozen, cooked; 3/4 lb (375 g) small potatoes, boiled and halved; 1/2 cup (125 ml) 15% cooking cream; 1/2 lb (250 g) haddock fillet, cut into cubes; Salt and pepper

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Preparation 15 MIN

Cooking 20 MIN
Servings 6

Ingredients
Preparation

Ingredients

2 cans 142 g clams
3 slices bacon, chopped
1/4 cup (60 ml) butter
1 onion, chopped
1 stalk celery, chopped
1/4 cup (60 ml) flour
4 cups (1 litre) water
1 teaspoon (5 ml) dried thyme
1 bay leaf
1 cup (250 ml) corn kernels, fresh or frozen, cooked
3/4 lb (375 g) small potatoes, boiled and halved
1/2 cup (125 ml) 15% cooking cream
1/2 lb (250 g) haddock fillet, cut into cubes
Salt and pepper

Preparation

Drain the clams. Set half of their juice aside.
In a saucepan, brown the bacon in the butter. Add the onion and celery and cook until tender. Add the flour and cook for 2 minutes, stirring to blend. Add the water and the clams and their reserved juice to the saucepan and stir over medium-high heat.
Add the thyme, bay leaf, corn, potatoes and cream. Simmer gently for 2 to 3 minutes. Add the fish and cook for 2 to 3 minutes. Season with salt and pepper. Serve hot.

Note

In September, while preparing to leave for Boston to study at Harvard University, former minister André Boisclair came to cook with me on the show. On this occasion we prepared a New England Clam Chowder.

New England Clam Chowder

Ingredients

Preparation

Note

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