Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Betty Martin Doucette – Eskasoni, Unama’ki 

Ingredients:

A mix of seafood: salmon, halibut, cod, shrimp, scallops, lobster

1 lb bacon

1 onion, diced

1/2 cup celery, diced

Potatoes (amount depends on preference)

Milk (enough to fill the pot to desired level)

Cream (optional, for richness)

Salt and pepper (to taste)

1 can of clams with juice (optional)

Butter (for finishing)

Optional Serving Suggestion:

Warm tea biscuits or Lusknikin

Instructions:

1. Preparing the Seafood Stock:
2. Boil the seafood (salmon, halibut, cod, shrimp, scallops, and lobster) in water until cooked. Do not overcook.
3. Once the seafood is done, remove it from the water and set it aside. Keep the seafood water for the chowder base.
4. Preparing the Bacon and Vegetables:
5. In a frying pan, cook the bacon until crisp. Remove the bacon, crumble it, and set aside.
6. In the same pan, sauté the diced onion and celery in the bacon fat until softened. Place in a bowl and set aside.

Making the Chowder:

7. Dice the potatoes (amount to your preference) and add them to the seafood water. Cook until tender.
8. Add the cooked seafood back into the pot.
9. Pour in enough milk to reach your desired consistency. For a richer flavour, add cream.
10. Season with salt and pepper to taste.

Final Touches:

11. Add the bacon, sautéed onion, and celery to the pot.
12. If using, add a can of clams with its juice for extra flavour.
13. Finish by stirring in a generous amount of butter.
14. Serving:
15. Serve the chowder hot with warm tea biscuits or Lusknikin on the side.

Tip: Including lobster and clams elevates the chowder’s flavour, making it truly indulgent. Enjoy!