I've made this very easy (and pretty cheap) seafood chowder a number of times over the last few years.
This time, I accidentally defrosted some shrimp to throw in it before I realized shrimp aren't in the recipe. Well to hell with the recipe! In they went. Yum. The salad in the picture is my girlfriend's broccoli salad recipe which is DELICIOUS but I don't know how to make, so you'll have to guess on that one!
Recipe comes from Canadian Living, here's the original link. http://www.canadianliving.com/food/michael_smiths_favourite_maritime_seafood_chowder.php
Hands-on: 20 minutes
Total time: 45 minutes
Makes: 6-8 servings
Michael Smith, P.E.I.'s culinary ambassador, shared his favourite chowder recipe with us. Made with easy to find ingredients and fresh Maritime seasfood, it's sure to become a favourite in your home too. The chowder can be made a day or two in advance and reheated to serve. In fact, the chowder actually benefits from a night in the refrigerator. The extra time allows the flavours to really come together.
2 cans (each 5oz/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%)
1 cup milk
1/2 cup dry white wine
2 bay leaves
1 tsp chopped fresh thyme
1 can (370mL) evapourated milk
1 lb (450g) 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
Reserving juice, drain clams. Set aside.
In Dutch oven, cook bacon, stirring occasionally, over medium heat until crisp, about 5 minutes (*actually 10+, keep stirring). Drain all but 1 tbsp fat from pan. Add onion, celery and 1 tbsp water; cook, stirring, until softened, about 5 minutes.
Stir in potato, cream, milk, wine, reserved clam juice, bay leaves and thyme; simmer until potato is softened and liquid is slightly thickened, about 15 minutes.
Stir in clams, evapourated milk, fish and parsley; simmer until fish is cooked through, 5 to 7 minutes. Stir in salt and pepper. Discard bay leaves.