Clam Chowder For a Montreal February


Do you get sad? Mad? Cold? Sick? Do you have any negative feelings at all? If you do, then you MUST whip up a batch of this perfectly sweet, salty, meaty soup. The thick, creamy texture and bite from the vegetables and clams will satisfy your belly and bring some colour back to your cheeks. Trust me when I say, a steaming bowl of this clam chowder is a good way to romance your mouth back to a smile.

 serves 4
4 slices bacon, chopped 
Olive oil 
1 onion, chopped 
1 leek chopped
½ cup chopped celery
1 cup diced potato
2 garlic cloves, smashed 
6 sprigs fresh thyme 
1 bay leaf 
2 tsp mustard powder
2 cans baby clams with juice
1/2 lemon, juiced 
1/2 cup white wine 
3 cups water 
3 tablespoons butter 
3 tablespoons flour
Salt and freshly ground black pepper 
1/4 cup chopped fresh flat-leaf parsley 
4 tbsp green onion chopped
Common Crackers 
For the recipe
Start by frying the bacon until crisp. Drain the fat and remove the bacon from the pot, reserving for later. 
Heat the olive oil and sweat the onion, leek and celery until translucent. Add the garlic and potato sweat until fragrant.
Mix the butter and flour together, add it to the pot and cook until slightly golden brown. Add the herbs and mustard powder to the pot.
Mix the liquids together and slowly, with the help of a whisk, add them to the pot, stirring  constantly.
Add the clams and season the soup. Cook until potatoes are tender and clams are cooked.

Garnish with parsely, green onions and serve with the crackers.