Prince Edward Island is famous for it’s Lobster Suppers. The Island Lobster Supper is traditional in it’s fixing options, yet varied in taste and technique.
Everyone has their own style and each dinner is as unique as those who served it.
The standard fixings in an Island Lobster Supper are: Lobster, Mussels, Clams, Chowder, Potato Salad, heaps of melted Garlic Butter, fresh Buttermilk Biscuits, and Strawberry Shortcake for the grand finale.
Islanders boil their Lobster in salted water and serve them with melted garlic butter. Steaming the Clams and Mussels in white wine or beer is quick and easy. Vinegar is the tool to clean out the sand and enhance the flavour of the clams. The potato salad is a cold one, created with fresh Island potatoes, while the shortcake is made with fresh Island berries and locally produced whipping cream.
Today, I am putting my focus on the Clam Chowder part of this meal. My version of the chowder has it being very hearty and very creamy. Feel free to add a bit more milk if you find the soup base too thick.
Healthy Clam Chowder Tip:
If you want to reduce calories, omit the whipping cream and use 1% milk.
Traditional Maritime Clam ChowderPrint This
This recipe calls for many ingredients. It is a bit of a hunt and gather mission, however it is worth it. I promise. Be sure to gather your ingredients and assemble the diced vegetables. Try to use Island Red Potatoes if you can, and fresh garden herbs. Once you have all of your prep work done, putting this dish together is a breeze.
- 4 tbsp butter
- 1/3 c all-purpose flour
- 2.5 c 1% milk
- 1/2 c whipping cream
- 1 c clam juice
- 4 red potatoes (skin on)
- 1 yellow pepper (diced)
- 1 medium yellow onion (diced)
- 1 garlic clove (minced)
- 1 tsp olive oil
- 2 carrots (peeled and diced)
- 2 stalks celery (diced)
- 4 green onions (diced)
- 6 strips of bacon. (Cooked and diced.)
- 1 tbsp parsley
- 2 c fresh whole clams (steamed and shells removed) – you can use frozen as well.
- 1 tsp dried thyme (1 tbsp fresh)
- 1/8 tsp curry powder
- Salt and Pepper to taste
- Begin this recipe by cooking your potatoes. In a medium sized pot, add the diced red potatoes. Cover with water, and boil for approximately 8 minutes. A fork should pierce the skin easily. Once ready, drain, and set aside.
- In a large dutch oven, add the tsp of Olive Oil.
- Add the yellow onions and garlic. Cook for 2 minutes. Garlic should be fragrant and onions softened.
- Add the carrots, celery, yellow pepper, green onions, and cook for 2 more minutes. Remove from the pan and set aside.
- Add the butter to the dutch oven and melt over medium heat.
- Add the flour and stir into the butter to form a soft paste.
- Add the clam juice 1/2 c at a time, whisking until thick before adding more.
- Slowly add the milk 1/2 c at a time, whisking until thick before adding more milk.
- Slowly add the whipping cream and whisk until thickened. Bring to a slow boil and reduce heat.
- Add the clams, curry, thyme, parsley, salt and pepper. Stir.
- Add the potatoes and cooked vegetables back to the dutch oven.
- Add the bacon.
- Let the chowder simmer on low heat covered for 15 minutes allowing flavours to blend.
Serve this chowder with fresh Buttermilk Biscuits or Herbed Scones. Garnish with fresh parsley and a grind of fresh pepper.