How to cook Clam Chowder from Nova Scotia
- 20 ounces (568 mL) fresh or canned clams, with juice
- 4 slices bacon
- 1 tablespoon (15 mL) butter or margarine
- 1 large onion, minced
- 1 cup (250 mL) peeled, chopped potatoes
- 2 cups (500 mL) hot water
- 2 cups (500 mL) light cream
- Salt and pepper, to taste
- Arrange bacon slices between two sheets white paper towels microwave on 'HIGH' for 2 minutes crumble bacon and reserve.
- Into an 8-cup (2-L) bowl, melt butter or margarine in microwave add onion, microwave on 'HIGH' for 10 minutes, stirring twice.
- Add potatoes pour in hot water.
- Cover microwave on 'HIGH' for 4 to 6 minutes, until potatoes are done.
- Mix in clams, with juice, and cream.
- Salt and pepper well mix.
- Microwave on 'HIGH' for 6 to 8 minutes, until hot.
- Pour into individual bowls garnish each bowl with reserved bacon crumbs.
Oven: 700 watts
Preparation time: 10 minutes
Cooking time: 22 to 24 minutes
A real delight form Eastern Canada.
Serve this dish with hot biscuits or homemade oat bread.
Even though this is not a soup, it should be served into soup bowls.
This recipe for Clam Chowder from Nova Scotia serves/makes: 2
The Clam Chowder from Nova Scotia recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew