Saturday, 30 August 2014

Cape Breton Seafood Chowder - a True Cape Breton Speciality...


Cape Breton Seafood Chowder

8 medium size potatoes, peeled and cut into 1/2-inch chunks

1/4 cup chopped carrot

2 large finely chopped onion  

2 (12 fluid ounce) can CARNATION® Evaporated Milk  

4 (6.5 ounce) cans minced clams ( save 1 cup of water from clams)

1 bag of chowder mix

If you can’t find the chowder mix use - ( shrimps, haddock, scallops or any fish that you like)

1 cup water  (kept from clams)

Salt and pepper to taste

Set aside ½ cup of whole milk in case chowder is too thick.

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PREP 15 minutes 

COOK 45 minutes 

READY IN 1 hour 


1.COOK in a large saucepan over medium heat onions and clams and chowder in butter stirring occasionally until done. In a large saucepan place potatoes and carrot, and a dash of salt in water and cook, stirring frequently, until potatoes and carrots are tender, drain and set aside. When fish and onion mixture is cooked add in potato mixture and stir.

2 To the mix add evaporated milk  and clam water, salt and pepper to taste and reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick. If chowder is too thick add ½ cup whole milk and enjoy.

I like to serve my chowder is a bread bowl just to make it extra yummy.

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