Nova Scotia Clam Chowder

Named for some great times spent with family in Glace Bay, Nova Scotia, this recipe is easy to make and works very well as a pot-luck dish.

Nova Scotia Clam Chowder

Nova Scotia Clam Chowder
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Nova Scotia Clam Chowder
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Servings
10Prep Time
20Cook Time
Recipe Tips & Notes
Ingredients
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Instructions
Chicken'd Vegetable Broth
  1. Combine broth, coriander, onion powder, marjoram, paprika, celery seed, salt, worcestershire sauce and canola in a bowl and set aside.
Chowder
  1. Place 2 tbsp butter in large pot over medium heat. Add mushrooms and let carmelize (do not over-stir). Add onion and celery and continue cooking 5 minutes or until onion is translucent. Remove contents from pot and set aside.
  2. In same pot, add broth from canned baby clams, chicken'd vegetable broth, potatoes and carrots. Bring to a boil and cook until vegetables are fork-tender. Remove from heat and set aside (do not drain).
  3. In small saucepan, melt 1/3 cup butter over medium-low heat. Add flour and cook for 1-2 minutes stirring constantly. Slowly whisk in cream and continue whisking until heated through and thickened. Carefully whisk flour and cream mixture into cooked vegetables and broth.
  4. Add one or both cans of baby clams (depending on your preference), fresh thyme and pepper. Heat through and serve.
Nova Scotia Clam Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
10Prep Time
20Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units:
Instructions
Chicken'd Vegetable Broth
  1. Combine broth, coriander, onion powder, marjoram, paprika, celery seed, salt, worcestershire sauce and canola in a bowl and set aside.
Chowder
  1. Place 2 tbsp butter in large pot over medium heat. Add mushrooms and let carmelize (do not over-stir). Add onion and celery and continue cooking 5 minutes or until onion is translucent. Remove contents from pot and set aside.
  2. In same pot, add broth from canned baby clams, chicken'd vegetable broth, potatoes and carrots. Bring to a boil and cook until vegetables are fork-tender. Remove from heat and set aside (do not drain).
  3. In small saucepan, melt 1/3 cup butter over medium-low heat. Add flour and cook for 1-2 minutes stirring constantly. Slowly whisk in cream and continue whisking until heated through and thickened. Carefully whisk flour and cream mixture into cooked vegetables and broth.
  4. Add one or both cans of baby clams (depending on your preference), fresh thyme and pepper. Heat through and serve.

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