Recipes

Ingredients

• 240 g (½ lb) Stimpson’s surfclams (large jar or two 142 g cans)
• 45 ml (3 Tbsp) butter
• 1 large onion, chopped
• 250 ml (1 cup) leek, minced
• 1 clove garlic, chopped
• 30 ml (2 Tbsp) all-purpose flour
• 500 ml (2 cups) peeled potatoes, diced into 1 cm (0.4 inches) pieces
• 2 sprigs dried thyme
  
• 500 ml (2 cups) corn kernels (fresh or frozen)
• 250 ml (1 cup) milk (or light cream [15%])
• 375 ml (1 ½ cups) northern shrimp
• Salted herbs and ground peppery green alder to taste
• 30 ml (Tbsp) Québec gin (optional)

Preparation

• Strain the surfclams while conserving the brine in a 500 ml (2-cup) measuring cup. Add gin (optional), then fill with water for a total of 500 ml (2 cups) of liquid. Set aside.
• Rough chop the surfclams and keep chilled.
• In a pot, melt the butter on medium heat, add onions, leeks and garlic, then sauté while stirring for 3 to 5 minutes.
• Sprinkle vegetables with flour, toss and cook for approximately 1 minute. Be careful not to brown.
• Add 500 ml (2 cups) of reserved liquid, potatoes and thyme. Bring to a boil, then lower the heat and let simmer on low heat for approximately 15 minutes while stirring regularly until the potatoes are tender.
• Add the corn and milk and heat for 2 to 3 minutes.
• Turn off the burner, remove the thyme and add the seafood. Heat for a few minutes while stirring. Add milk or cream as needed to adjust the texture to your preference. Season to taste with salted herbs and ground peppery green alder.