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Maritime Clam Chowder

Maritime Clam Chowder

Maritime Clam Chowder - A Simple broth packed with clams and how to make it.

I'm from the Maritime Province of Nova Scotia, Canada. The ocean is literally next to my doorstep. The abundance of Clams and other shellfish has lead to my unique take on a staple dish of my regional cuisine.

My take on the Maritime Clam Chowder is from the recipes that my grandmother used, well she didn't actually use a recipe, she just took some clams, potatoes, broth, cream, and butter and made something magical. She would go down to the shore, dig some clams, bring them home and prepare them for the chowder. She always made fresh rolls as well.

 Chef Mike Moses Maritime Clam Chowder

Chef Mike Moses Maritime Clam Chowder

To Make my Clam Chowder you will need:

1 cup Baby Clams
1/4 Cup Large Clams steamed and shucked
2 Russet Potatoes cubed
1 stalk celery chopped
1 shallot finely chopped
1/4 cup clam juice
2 Cups of Chicken Stock
1/2 Cup of Heavy Cream
1/2 Cup of Milk
1 tablespoon of Butter
1 teaspoon of olive oil
salt and pepper to taste.

Prepare your veggies.
Saute the shallots and celery in the olive oil until translucent on Medium-High heat
Reduce the heat to medium and add the stock and potatoes. The idea here is the gently cook the potatoes and maintain their shape.
After the potatoes are el Dante, reduce heat to medium-low and add your clams, clam juice, milk, cream, and butter. Simmer until all the flavors are married about 10 minutes.
Serve with rolls and enjoy.
 

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