We get some pretty harsh winters here on Canada’s East Coast come fall and winter. It normally starts to get chilly around late September at roughly 10 degrees over the day and dipping to maybe 4 or 5 celsius at nighttime. And it doesn’t let up until about May, with too many -35s from mid January to mid to late February to again around 10-12 degrees starting in April/May.
Thirteen feet of snowfall per year on average as has been said, and a lot of it, blowing snow. By the time May comes around, we’ve had enough!
But the hands-down greatest thing about all of this chilly weather is the comfort food! And throughout our crazy winter season, there is probably no comfort food here on the East Coast that we turn to more than we do this one.
This has to be one of my absolute fave soups that I loved coming home to as a kid – the big and hearty clam chowder. And Mom’s was, of course, the best!! I believe it was the butter she added to it at the end and the paprika. Of course, the bacon didn’t hurt it any! Who doesn't love bacon?
Mmmm…the foods that remind us of home!
The Recipe
Ingredients:
- 3 cans of Clover Leaf whole clams
- 3 sticks of celery, chopped
- ½ package or pound of bacon, separated and chopped
- 1 onion, chopped
- 4 potatoes, peeled and chopped
- 3 carotts, peeled and chopped
- 4 cups of water
- 2-3 cups of milk
- 2 TBSPS of flour
- 5 bay leaves
- Celery salt
- Paprika
- Onion powder
- Salt
- Pepper
- Butter
- Parsley
In a large soup pot, place chopped bacon and fry until well done.
Open the cans of clams and DO NOT DISCARD THE CLAM JUICE but drain into a measuring cup. In the same frying pan with the bacon fat still in pan, add the drained clams and onion. Add 1 TBSP of butter, 2 TBSPS of flour and blend through the clams and bacon mixture to cook until the onion is translucent.
Add water to pot, bring all to a boil, add celery and carrots. Let boil for 5 minutes. Add potatoes, allowing all to boil for another 5 minutes.
Add milk, bay leaves and seasoning. Add a few dollops of butter along with a pinch of paprika. Allow all to simmer for 3-4 hrs.
Sprinkle with paprika or parsley or both. Serve with saltine crackers, homemade bread or French or Italian loaf.
Oooh look…a bit of drool happening over here!
Bon appetit!
Next up: Being married to a German, our kitchen sometimes sees a taste of both cuisines on the menu! Ck out his mom's famous German Goulash Recipe with a twist! To die for!!
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