March 15, 2012: Maritime Seafood Chowder
Published Thursday, March 15, 2012 10:11AM EDT
From spuds to seafood, the tastes of Prince Edward Island are easy to capture with these delicious recipes featured in the April issue of Canadian Living magazine.
Michael Smiths' Favourite Maritime Seafood Chowder
Michael Smith, PEI's culinary ambassador, shared his favourite chowder recipe with Canadian Living. Made with easy to find ingredients and fresh Maritime seafood, it's sure to become a favourite in your home according to Canadian Living food director Annabelle Waugh. The chowder can be made a day or two in advance and reheated to serve. In fact, chowder actually benefits from a night in the refrigerator: The extra time allows the flavours to really come together.
- 2 cans (each 5 oz/142g) whole baby clams
- 8 slices bacon, chopped
- 1 onion, chopped
- 2 ribs celery, diced
- 1 cup grated peeled baking potato
- 1 cup whipping cream (35 per cent)
- 1 cup milk
- 1/2 cup dry white wine
- 2 bay leaves
- 1 tsp chopped fresh thyme
- 1 can (370 mL) evaporated milk
- 1 lb (450 g) fresh fish or shellfish chopped (such as whitefish, halibut, cod or lobster)
- 1/4 cup chopped fresh parsley
- 1/4 tsp each salt and pepper
1. Reserving juice, drain clams. Set aside.
2. In Dutch oven, cook bacon, stirring occasionally over medium heat until crisp, about five minutes. Drain all but one tablespoon of fat from pan. Add onion, celery and one tablespoon water; cook, stirring, until softened, about five minutes.
3. Stir in potato, cream, milk, wine, reserved clam juice, bay leaves and thyme. Simmer until the potato is softened and the liquid is slightly thickened, about 15 minutes.
4. Stir in clams, evaporated milk, fish and parsley; simmer until fish is cooked through, five to seven minutes. Stir in salt and pepper. Discard bay leaves.
- Hands-on time: 20 minutes
- Total time: 45 minutes
- Makes 6 to 8 servings
These Scottish potato scones are not your typical fluffy tea biscuits; they're more like potato-based flatbread. Use floury baking potatoes rather than all-purpose or new potatoes. Tattie scones are fantastic served hot with butter to accompany chowder or cold. Or spread with jam, as part of a breakfast fry-up.
- 2 baking potatoes, peeled and quartered (about 1 1/4 lb/565g)
- 1/4 cup of butter
- 1/2 tsp each baking powder and salt
- 1 cup all-purpose flour (approximately)
1. In a saucepan of boiling salted water, cook potatoes until tender for 20 to 25 minutes and drain.
2. In large bowl, rice or mash potatoes. Mix in butter, baking powder and salt and let cool. Mix in flour, in two additions, until dough is no longer sticky.
3. Turn out into lightly floured surface and knead until the dough comes together, approximately 10 to 12 times. Divide dough into six pieces. Roll out each into scant, 1/4-inch (5 mm) thick round, sprinkling with additional flour if necessary to prevent sticking. Cut each round into quarters.
4. Heat a griddle or heavy-bottomed skillet over medium-high and heat until very hot but not smoking. In batches, cook scones on dry griddle, turning once, until golden brown and slightly puffed, about four to six minutes.
- Hands on time: 30 minutes
- Total time: 1 hour
- Makes 24 scones