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Our Uncle Paul is known for his sense of humour and his seafood chowder. Each time we visit the Island he hosts a lunch for our family featuring this delicious soup. On Chowder Day we always skip breakfast, because once you’re full to the brim he’ll insist that you have another bowl. And he doesn’t take no for an answer.

Making a pot of this stuff is no small feat – he has to start at sunrise to have it ready in time for lunch. The secret to its satisfyingly rich flavour is a lot of delicious seafood  – clams, pollock, sole, scallops, king crab and, of course, Island lobster – that’s given lots of time to cook. No fancy technique needed. Served with our Aunt Lorraine’s cheese biscuits, this meal is a quintessential part of our Island experience.

We come together to eat the chowder because it’s special, but what makes the day special is that we’re together. So here’s the recipe for you. Make it when you have plenty of time, and people around the table.

chowder

 

RECIPE


 

PAUL’S CHOWDER

in his own words


 

“What you’re going to need is 2 big onions, diced up fine. You’re going to need 4 cans of baby clams, juice and all. You’re going to sauté your onions in a 1/4 pound of butter first, then dump your clams in.

When the clams and that are warm, you’re going to put in 8 pounds of fish – 4 of Atlantic pollock and 4 of sole. You’re going to let them all break apart. When they’re hot enough they’ll start to disintegrate.

Then you’re going to put in 2 litres of 2 percent milk and 2 litres of 18 percent cream, followed closely by 4 cans of frozen lobsters (about 1 pound a can), 4 pounds of scallops, and 3 gizmos of king crab. Now those king crab gizmos are about a half a pound apiece. Cook that for about 8 hours. Preferably 8.

And you got chowder, buddy. Big chowder. Chowder to feed a small country.”

(Ensure each bowl gets a lobster claw. Serve with cheese biscuits.)