Stimpson’s Surf Clam chowder

Ingredients

30 ml of olive oil

30 ml onion, chopped

250 ml boiling water

500 ml uncooked potatoes, cubed

2 ml sea salt

1 pinch of white pepper

225 g of Stimpson’s Surf Clams

625 ml of warm 2% milk

Preparation

1. Heat the olive oil at medium heat in a pot.

2. Add the onion and cook until translucent.

3. Add the water, potatoes, salt and pepper.

4. Cook, stirring from time to time, until the potatoes are tender (approximately 15 minutes).

5. Add the Stimpson’s Surf Clams and stir.

6. Add the warm milk and season to taste.

Les créations d'Yves Davignon, chef consultant, Côte-Nord