Garlic Surf Clam Gratin
Canned Stimpson surf clams arranged in their shells, coated in melted garlic butter and topped with grated Gaspésie brie. A quick recipe ready in under 30 minutes.
10 min 4 servings
View recipe
Stimpson Surf Clams
Stimpson Surf Clam Chowder
The emblematic chowder of the Côte-Nord, made with Stimpson surf clams harvested in the cold waters of the St. Lawrence, tender potatoes and creamy whole milk. A comforting bowl that tells the maritime story of Les Escoumins.
Prep: 10 min Cook: 15 min Medium
Prep time
10 min
Cook time
15 min
Servings
—
Difficulty
Medium
Ingredients
- 30 ml olive oil
- 30 ml chopped onion
- 250 ml boiling water
- 500 ml raw potatoes, cubed
- 2 ml sea salt
- 1 pinch white pepper
- 225 g Stimpson surf clams
- 625 ml hot 2% milk
Chef's tip
Heat the milk separately before stirring it in, so the chowder does not curdle. Serve with crusty bread from the local bakery.
Method
Step by step
1
Heat the olive oil over medium heat in a saucepan.
2
Add the chopped onion and sweat it (without browning).
3
Add the water, potatoes, salt and pepper.
4
Cook covered, stirring occasionally, until the potatoes are tender (about 15 minutes).
5
Add the hot milk and check the seasoning.
6
Stir in the Stimpson surf clams, then warm through.
Our products
Find the ingredients at our fish market
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
1-418-233-3122 152, rue Saint-Marcellin Ouest
Visit our fish market Discover more
You may also like
Seasoned Surf Clam Gratin
A spicier take on the surf clam gratin, lifted with garlic, oregano and Italian herbs, pan-seared to keep the Stimpson surf clams tender before a turn under the broiler for a golden crust.
10 min 4 servings
View recipe
Stimpson Surf Clam Pasta
A silky sauce built on Stimpson surf clam juice, cream and shallots, spooned over al dente pasta. A weeknight dish inspired by the shores of the St. Lawrence, ready in under 30 minutes.
15 min 4 servings
View recipe