Natalie Richard: In Good Taste


Maine Style Clam Chowder

On Vacation at Home

Maine style clam chowder recipe

Sometimes, just the taste of what we ate during our holidays is enough to bring back the best memories. Of course, it is almost impossible to reproduce exactly the same recipe because the ingredients will vary, depending of which country or which region we are in, but trying the closest may just do the trick. Since I feel a little nostalgic about Maine at the moment, I tried to reproduce my best food memory in this easy Chowder recipe. I hope this recipe will make you feel just like being near the ocean.




4 dozens of baby clams in the shell (or 1 can of clams (5oz) drained) 
1 tbsp of olive oil
1 tbsp of butter
1 small onion, minced
1 celery stick, diced
1 potato diced
2 tbsp of flour
¼ cup dry white wine
4 cups of broth
1 cup of cooked corn
Fresh oregano


 In a big pot, heat the olive oil and the butter, and add the onion, celery and potatoes. Cook for about 2-3 minutes.

 Incorporate the flour to coat the vegetables and slowly add the wine to turn it into a thick sauce. You can add some water if the sauce is too thick, but not too much, you want to keep the texture creamy.

 Add the clams and close the lid for about 2 minutes or until the clams open up and give their juice.

 Add the broth, bring to a boil and let it cook over medium heat for about 15 minutes. Add the corn at the very end and serve with sea salt water crackers and if you like it creamy, with a teaspoon of sour cream.

Note: if you are using clams in a can, just add them at the same times as the broth.

Serves 4 

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