Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Helen Sylliboy – Eskasoni, Unama’ki

Ingredients:

• 4 slices bacon, diced (about 1/4-inch thick)
• 1 tbsp (15 ml) olive oil
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 carrot, finely diced
• 1 stick celery, finely diced
• 3 tbsp (45 ml) all-purpose flour
• 2 cans (8.5 oz / 240 ml each) clam juice
• 1 cup (250 ml) water
• 2 large potatoes, peeled and diced (about 3 cups)
• 2 cans (5 oz / 142 g each) clams, drained (discard liquid)
• 1 cup (250 ml) 15% cooking cream
• Salt and pepper (to taste)
• Paprika (for garnish)

Instructions:

Cook the Bacon:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the diced bacon and cook until crisp.
3. Remove the bacon with a slotted spoon and set aside on a paper towel to drain.

Sauté the Vegetables:

4. In the same saucepan, add the onion, garlic, carrot, and celery to the bacon fat.
5. Cook until the onion is translucent, stirring occasionally. Season with salt and pepper.

Create the Base:

6. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
7. Gradually add the clam juice while stirring, and bring the mixture to a boil.

Add Potatoes and Simmer:

8. Add the water and diced potatoes to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

Add Clams and Cream:

9. Stir in the clams and cooking cream. Simmer gently for 2 to 3 minutes. Do not boil.
10. Adjust the seasoning with additional salt and pepper if needed.

Serve and Garnish:

11. Ladle the chowder into bowls. Garnish each serving with the crispy bacon and a sprinkle of paprika.