Maritime

Clam Chowder

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6
Ingredients: 2 cups clam broth; 1 pint clams, washed — hard parts chopped; 1 inch cube fat salt pork, diced fine; 3 sliced onions; 2 cups potatoes, diced; 1 teaspoon salt; ¾ teaspoon pepper; 2 tablespoons butter; 2 tablespoons flour; 2 cups scalded milk; 1 cup cold milk; 6 large crackers

Aida Boyer McAnn — The New Brunswick Cook Book (1938)

Prep15 min

Cook30 min

Total45 min

Makes4 to 6

The classic New Brunswick clam chowder — fresh clams, diced potatoes, salt pork, onions, and a milk-based broth, finished with soaked crackers. Served piping hot, it is one of the most satisfying dishes the Maritime coast produces.

Source: Aida Boyer McAnn — The New Brunswick Cook Book (1938)

Ingredients

2 cups clam broth
1 pint clams, washed — hard parts chopped
1 inch cube fat salt pork, diced fine
3 sliced onions
2 cups potatoes, diced
1 teaspoon salt
¾ teaspoon pepper
2 tablespoons butter
2 tablespoons flour
2 cups scalded milk
1 cup cold milk
6 large crackers

Instructions

Try out the fat pork in a frying pan with the onions and cook for 5 minutes until brown. Strain into a saucepan.
Add the clam broth, potatoes, clams, salt, and pepper. Cook until the potatoes are soft.
Melt the butter, add the flour, and when smooth, add the scalded milk. Cook until it boils, then add to the soup stock.
Split the crackers, soak them in the cold milk, then add to the soup.
Bring to boiling point. Taste, and season further if needed. Serve piping hot.

clamchowderseafoodmaritimesoupnew brunswick1938

📷 I made this — submit a photo