Clam chowder

Clam chowder

Recipe

When reheating the soup, add 1 small box of strained clams (5 oz. or 140 g).

Before serving, garnish each bowl with some cooked bacon bits.

Makes 2 to 3 servings.

Suggested Menu Suggested Menu

Appetizer: Canton® Potato Chowder & Grilled Corn with fresh bread (baguette or country-style bread) and butter

Main dish: Oven-baked fish served with Canton® sauce for fish with added shrimps

Side dish: Rapini or broccoli sautéed in olive oil and garlic (blanch the broccoli before sautéing)

Dessert: Strawberries with kirsch and mint (strawberries, fine sugar, a few drops of kirsch, finely chopped fresh mint) and butter cookies (e.g. cat's tongues)


Tips and tricks

  • To create your own fish or seafood chowder, add strained canned tuna, cooked shrimp, small scallops, or chunks of cooked white-meat fish when reheating the soup.
  • For a heartier soup, add ½ cup (125 ml) diced smoked ham per soup CuisipakTM and freshly chopped fine herbs (e.g. parsley or chives) when reheating.