Boston Clam Chowder

Ingredients:
1 5 oz. can of clams and nectar
1½ cups of water
1 tbsp. dried chicken stock base
1 ½ cups or 1 med. red potato- cubed
1 cup of whipping cream
Pinch of nutmeg grated or ground
Sea salt & white pepper to taste

1 tsp. of olive oil
2-3 slices of bacon thinly sliced
¾ cup of onion- diced
1/3 cup celery- diced
1/4 tsp. dried Thyme.
1/4 tsp. dried sweet Basil
1 tbsp. butter
4 tbsp. flour

Method:
Requires two 8-10 inch saucepans. In one saucepan place the clams with nectar, water, chicken stock, potatoes and whipping cream on medium heat. Mix well and bring to a simmer. Let simmer for 10-15 minutes stirring occasionally, until potatoes are tender. In the other sauce pan, place the olive oil , bacon and onions on med./high heat. Saute for 2-3 minutes then add the celery, thyme and basil. Continue cooking until the bacon is cooked and the vegetables are tender [approx.3-4 minutes]. Reduce the heat to low then add the butter. When the butter has melted, slowly mix in the flour well and remove from the heat. This roux mixture will thicken the chowder. When the potatoes have reached desired tenderness, place the bacon and onion mixture back on medium heat. Slowly stir in the broth from the clams and potatoes.Continue stirring well and adding the broth until the mixture  is a good thick consistancy. When all of the broth has been mixed in, add the clams and potatoes and season with the nutmeg and salt and pepper to taste. Stir well again and serve.

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.