While the first afternoon we spent in Cape Breton was a hot and sunny beach day, the remaining time was spent in a cold, windy mist. The host at our lodging told us; "Last night I went to bed thinking about what a warm summer day we just had. When I woke I thought, how long did I sleep? It's winter!"
The evening the weather began to change we had dinner at a brand new restaurant in North Sydney, The Lobster Pot. Seafood Chowder was a house specialty. It was creamy, rich and the perfect solution to the cold and damp.
Unfortunately they would not share their recipe, this one from another local spot seems pretty close to what we enjoyed;
This version comes from Marie Nightingale (SeaScapes)
- 3 oz salt fat pork, chopped fine
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 3 cups water
- 1/2 lb shrimp, halved or quartered if large
- 1/2 lb scallops, halved or quartered if large
- 1/2 lb lobster meat, cut in bite-size pieces
- 1/2 lb haddock fillet, cut in bite-size pieces
- 3 cups light cream or Soy Cream
- Salt and pepper to taste, or try a dash of Dill Salt or Gremolade
In a Dutch oven or large saucepan with a heavy bottom, gently fry the salt fat pork, to render out the fat. When the pieces are crisp and golden brown, remove and reserve for garnish.
Drain off all but 2 tablespoons (30 mL) of the fat. Add onions and sauté until translucent. Add potatoes and water. Bring to boiling point, reduce heat and simmer until potatoes are tender.
Add seafood and cream; simmer just below the boiling point (do not allow to boil) until seafood is cooked. Season with salt and pepper to taste, and serve hot. Sprinkle top with a few scruncheons (crisp pieces of rendered pork fat).
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Sounds delicious. New England Clam Chowder is great too!!.
Posted by Mark Casey