Clam Chowder

This is a very traditional clam chowder. I'm always tempted to add other seafood and fish but it's so good with clams why mess with a good thing?!

5 rashers bacon
1 onion, finely chopped
3 stalks celery, finely chopped
51 oz can chopped clams (reserve the clam juice)
2 C half and half (or heavy cream)
4 medium potatoes, peeled and cubed
1/2 tsp thyme
1/2 tsp oregano

This was just before I added the half and half!

Fry the bacon until it's well done and then set aside on paper towels to drain and cool. After a few minutes chop it up into tiny pieces, so that the smokiness will diffuse through the chowder. 
Meanwhile in a large saucepan gently sauté the onion and celery in butter for about 10 minutes, until they're cooked but translucent.
Add the clam juice, potatoes, bacon and herbs and simmer for about 15 minutes until the potatoes are tender. Check the seasoning and add a dash of salt and white pepper if needed.
Then add the clams, half and half and heat through very gently.
Let me know how it goes.

Surf Restaurant, Portsmouth, New Hampshire

Nubble Lighthouse, York, Maine

York Beach, Maine

After an invigorating drive to the Nubble Lighthouse in York, Maine where we saw wonderful surf after yesterday's surprise snow storm we headed back to Portsmouth feeling quite peckish. Fortunately for us we found Surf Restaurant. The atmosphere was light and airy with spectacular views of the Piscataqua River. We enjoyed a traditional lunch of haddock in a simple white wine, butter and lemon sauce and a steaming bowl of seafood chowder. Definitely stop by for a bite to eat next time you're in town. I can't wait to try the scallops!

Surf Restaurant, 99 Bow Street, Portsmouth, NH 03801 (603) 334-9855

Seafood lunch in Maine

We had a scallop pizza for lunch with pesto and caramelized onions, with a bowl of local steamed mussels. A beautiful seafood combination on a beautiful afternoon in Maine.

Clam chowder—full of clams and full of flavour! The bowl is actually on top of a map of where we were in Maine—The Osprey Restaurant at Riggs Cove, Georgetown, Maine, and there just happened to be an osprey in the cove keeping an eye on the comings and goings.

Smoked Trout Chowder

Inspired by a recipe in Brooke Dojny’s book "Dishing up Maine."

This is a satisfying, creamy, full-flavoured chowder, that warms the cockles of your heart!

2 T butter

1 medium onion, chopped

1 cup bottled clam juice

1 cup water

1 lb red skinned potatoes, diced

4 cups cream (or 2 cups cream and 2 cups of milk for a lighter chowder)

1 1/2 cups frozen corn 

1 lb mild white fish, such as tilapia or cod

8 oz smoked trout, bones and skin removed and broken into one inch pieces

1/2 tsp thyme

freshly ground black pepper

1. Melt the butter in a medium saucepan and add the onions. Cook over a medium heat for about 5 minutes, stirring gently until they soften.
2. Add the clam juice, water, potatoes. Bring to a boil, cover, then lower the heat, and cook for about 10 minutes until the potatoes are half done.
3. Add the mild fish, cream and corn, and cook gently for about 10 more minutes until the fish is cooked. Take care not to boil the cream as you don't want it to curdle.
4. Lastly stir in the trout, herbs and black pepper. This soup is also excellent if you make it a day ahead, as the flavour seems to intensify. Delicious served with home made bread!