Food + Drink

If you’re a fisherman, you know there’s no feeling in the world like playing and landing a fish. Cast a line into one of the two ponds at Fox Harb’r, and you just might get to tangle with a trout. They’re fun to catch and make for a delicious meal.

How Fox Harb’r Does Trout Differently

“Still and all – I had lost it but in that moment I knew I was a fisherman.”

Mercy Among the Children, David Adams Richards

If you’re a fisherman, you know there’s no feeling in the world like playing and landing a fish. Cast a line into one of the two ponds at Fox Harb’r, and you just might get to tangle with a trout. They’re fun to catch and make for a delicious meal.

But here’s something interesting: the trout at Fox Harb’r are farmed.

Why Farm Trout?

Fox Harb’r has a rock retaining wall along its two and a half kilometres of ocean. All the rock was mined on the property, and these two small quarries have filled up with water. It made sense to stock these two ponds with trout.

After all, Fox Harb’r offers many options for the outdoor enthusiast. There’s sport shooting, sea kayaking, golf, and thanks to the trout, sport fishing. These trout may be farmed, but the only way to harvest them is with patience and a lure.

What Makes This Farmed Trout Different?

There are some differences between the way Fox Harb’r farms trout and the way it’s done on industrial farms. The biggest one is the water. Since the fish live in a closed system, there’s no effluent water affecting other waterways. Also, the ponds are significantly larger than they need to be to support the number of trout that live there.

These trout are fed a natural, organic fish food, but they get plenty of opportunity to catch the kinds of aquatic invertebrates that make up their natural diet. And, as Fox Harb’r chef Shane Robilliard says, this is one of the few trout farming operations that actually gives back to nature: “There are quite a number of natural predators that feed off these fish, so really we are supporting the environment with this operation.”

So when you cast your line, be advised that you may be competing with an osprey.

Cooking Trout

Chef Robilliard tells us, “The fact that we can catch and use these trout as part of our culinary program is just an amazing part of all this. The great thing about trout is its delicate flesh. It has a light, flaky texture with a clean flavour, as opposed to its fattier cousins, salmon and char.”

Clean and prepare a trout properly, and you can cook it on a camp stove and really appreciate its singular flavour. And, just in case you’re hankering for a delicious trout dish, here’s one from chef Robilliard.

Pan Seared Rainbow Trout with Minted Couscous and Brunoise Vegetables

Serves 2

Ingredients

1 whole rainbow trout or two filets of rainbow trout

2 cups light fish stock or chicken stock

Salt and pepper

3 sprigs mint, very finely sliced

2 cups couscous

3 oz all-purpose flour1 tsp finely chopped shallots

4 oz butter

½ yellow bell pepper, finely diced

½ red bell pepper, finely diced

2 oz carrot, finely diced

2 oz green zucchini, finely diced

2 oz yellow zucchini, finely diced

1 oz vegetable oil

Juice of one lemon

2 oz white wine

4 lemon segments (fine part of the lemon between the fibre that holds the lemon together)

Fresh chopped fine herbs

1 Tbsp capers

Edible flowers or micro greens for garnish

Preparation

Step One

If you have a whole trout, you will need to fillet, debone, and dry the two filets of trout. If you are using a filet then you just need to dry it off.

Step Two

To make the couscous, bring stock to a boil and season well with salt and pepper. Add mint and couscous and bring to a boil. Remove from heat, cover, and let stand for 15 minutes.

Step Three

For the filet of trout, make three small incisions into the skin so that the trout doesn’t curl when it is put in the frying pan. Season well on both sides with salt and pepper. Dredge in flour on both sides. Heat pan to smoking, then fry with the skin side down until the skin is crisp; then turn over and finish for approximately eight minutes in a 350 degree oven.

Step Four

For the sauce, sauté shallot in 1 tbsp of the butter on medium heat, and then add all the other vegetables once the shallots are translucent. Add oil and lemon juice and simmer until reduced by three-quarters; add lemons, herbs, wine and capers and simmer for one minute. Reduce heat to very low and then add remaining butter, whisking until the butter is incorporated but not simmering. If you boil the butter, it won’t emulsify.

Step Five

To serve, spoon the couscous into the middle of the plate, lay the filet on top and then spoon half of the sauce and vegetables on top of the trout. Always serve with the skin side up in order to show off the nice crispy skin. Garnish with edible flowers or micro greens.



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Nova Scotia grows some very special oysters. And the Malagash oysters farmed just minutes from Fox Harb'r Resort are among the very best.

Malagash Oysters: A Taste of the Northumberland Shore

It was a bold soul who first ate an oyster. Sometimes that saying gets attributed to Jonathan Swift, but it may predate him. And sure, whosoever first decided to try the briny little vaguely embryonic-looking things was indeed bold. Or at least hungry. But it should also be pointed out that credit shouldn’t go to the first oyster eater. The truly glorious soul is the one who decided to keep eating oysters.

The Terroir of Oysters

Saying you’ll have some oysters is like saying you’ll have some wine. Specificity is the order of the day. There are varieties from all around the world, and they’re all different. And Nova Scotia grows some very special oysters.

At least, that’s the opinion of Kelly Peck, oyster shucker at Rodney’s in Toronto. Rodney’s is the kind of place with its own oyster menu, featuring north of twenty different oyster varieties on any given day. Having shucked tens of thousands of Nova Scotia oysters, Peck says: “Where an oyster from Malpeque Bay, PEI, or from Lamèque, New Brunswick, tends to be very mild in flavour and low in salinity, and finish with a notable sweetness, Nova Scotia oysters are a little more robust in both flavour and salinity, but not as sweet.”

If you happen to know your oyster varieties, think of Nova Scotia oysters this way: “They are almost a perfect halfway point between the world famous Malpeque and a mid-Atlantic oyster from Cape Cod or Long Island.”

Malagash Oysters

Of course, terroir can get really specific. At Fox Harb’r Resort chef Shane Robilliard swears by the oysters produced near the Malagash Peninsula, where “the sandy soils give the oyster a sweet and briny taste with a light texture.”

Malagash oysters are the product of the Purdy family, who have been producing oysters since 1867. That’s a lot of expertise. Chef Shane says they “have a flavour profile that is second to none, slightly briny and with a slightly sweet finish.”

More Nova Scotia Oysters

You could conceivably tour Nova Scotia by eating your way through the province’s many oysters. If you don’t have the fortune to find some Malagash oysters produced by the Purdy family, Kelly Peck recommends trying these three varieties.

Shan Daph Oysters: These can be found at Big Island. Peck says they have a “spectacular” flavour and are consistently excellent.

Macintosh Oysters: These can be found in Merigomish. They are at peak quality now. Peck says, “They have a thickness to the meat and a very salty finish.”

Ruisseau Oysters: These can be found at Eel Lake. Peck says, “These oysters pack a punch for their size.” He recommends pairing them with a very dry white wine.

Are we overthinking things, talking about oyster varieties? No. According to Chef Shane, “The terroir will work its magic in anything you do to an oyster: stew, chowder, raw, fried, anything. And the Malagash Oyster adds the essence of the Northumberland shore to a dish.”

On the Shores of This Bay from The Perennial Plate on Vimeo.



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We’re passionate about wine because we’re passionate about food. But once we considered making our own wine, we realized how much more there is to know.

Lessons from Starting a Vineyard in Nova Scotia

To learn a lot about wine, you can start attending classes, subscribe to wine magazines, join tasting groups, ask a lot of questions at wine bars, and even start taking very detailed tasting notes with every glass.

Or you can start your own vineyard and learn it all from the ground up. Guess what we did at Fox Harb’r Resort?

And look, we get it. Walk into your local liquor store and you’ll see sections for France, Chile, California – but probably not Nova Scotia. But that’s okay. Not everyone has the pluck to make great wine in a place more famous for lobster.

We’ve learned a few things along the way.

There’s Always More to Know About Wine

We’re passionate about wine because we’re passionate about food. In fact, our resort restaurant wine menu is nineteen pages long with over 500 listings. We’ve stocked bottles from around the world.

But once we considered starting our own vineyard in Nova Scotia, we realized how much more there is to know, like the impact of soil and weather. Our vineyard manager, Aaron Little, says: “My job is to relate what’s happening in the field to the characteristics of the grape and ultimately the wine it produces.”

This means carefully watching the different growth characteristics of each variety. Looking at the sizes of grapes and bunches to be harvested. Measuring Brix – or sugar – levels before harvesting. Every step of the way builds expertise.

Nova Scotia Likes to Challenge Winemakers

Nova Scotia has a lot of clay soil. As you might imagine, this makes growing things a bit difficult. Particularly in the spring, with everything so wet.

Another fact about clay soil: it demands continuous cultivation. Why? To ensure proper surface drainage and water penetration. That’s why Aaron has to run ploughs down the rows regularly.

A Vineyard Is Even More Work Than You’d Think

No one is under the illusion that growing a whole vineyard in Nova Scotia is easy. Vineyards look calm and idyllic, especially during summer winery tours, but looks can be deceiving.

Most of the work comes before the vineyard is producing anything. We’re investing a great deal of manpower in training young vines properly. Vine training is important for canopy management, balancing the weight of the fruiting vines, spreading out fruiting zones, and preventing excessive shading. Next time you’re on a winery tour and want to learn something really interesting, ask about how they train vines.

There’s also a great deal of work to be done in the winter. A mature vineyard requires pruning and lots of it. That’s a job for the colder months. You can imagine how fun this might be in a vineyard in Nova Scotia in February!

Nova Scotia Makes Some Unique, Amazing Wine

Aaron tells us, “Our cool climate and typically acidic soils promote the growth of hardy varieties.” Do you like white wines with a crisp and fruitful flavour? Then Nova Scotia wine is for you.

In fact, Nova Scotia has its own varietal, one that Aaron is proud to promote. “L’Acadie Blanc is a white wine grape that is well known in Nova Scotia’s industry as it is hardy and grows very well here.” Appellation America describes it as Nova Scotia’s Chardonnay, writing that L’Acadie Blanc “has a naturally crisp acidity, to balance a broad, full-bodied palate with apple and citrus characteristics.”

And we are going even further. We’ve partnered with our Northumberland Shore neighbours Jost Vineyards to create our very own version of “Tidal Bay” wine, a signature Nova Scotia vintage that brilliantly reflects the terroir, coastal breezes and cooler climate of this place.

Our Sommelier and Executive Chef Shane Robilliard loves working with these wines. He tells us that Nova Scotia is well known around the world for its seafood and that Tidal Bay was created specifically as a companion to the wonderful lobster, scallops and oysters available here. This bounty can be paired perfectly with any of the 13 Tidal Bay wines available from Nova Scotia vineyards.

So what are you waiting for? Isn’t it high time to introduce a little Nova Scotia into your wine cellar?  And visit the vineyard at Fox Harb’r?



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The genius of the lobster roll: It puts the most delicate and luxurious of meats into a simple roll. It's the marriage of the decadent with the practical.

The Humble History of the Lobster Roll

This is the genius of the lobster roll: it puts one of the most delicate, luxurious, delicious meats into a simple roll. A lobster roll is a marriage of the decadent with the practical, which is a pretty impressive feat for a sandwich.

The Lobster Roll Dates to the 1890s

Lots of restaurants like to claim the lobster roll for their own, but credit must go to lobster fishermen in the 1890s. According to Sandra Oliver’s book Saltwater Foodways, lobster fishermen at the time kept their catch in “lobster pounds,” which were natural coves penned off in the same way a rancher might keep livestock (visit us on the Northumberland Shore to see real working pounds). Practically minded fishermen would boil a few lobsters when their pens got full, put the meat on rolls, and sell their lobster rolls to tourists.

Why a roll? Well, there were a few reasons. Lobster is delicate and the meat falls apart easily. If live lobsters should be corralled in lobster pounds, then cooked lobster should be corralled in rolls. And, as anyone who’s cooked lobster knows, it can be tough business getting lobster out of its shell. While today’s diners are armed with shell breakers and uniformed with bibs, well-heeled tourists of the Edwardian period were a touch daintier in their dining habits. Oliver points out that the lobster roll was a polite way for tourists to eat lobster. And of course, a lobster roll is the ideal way to eat lobster as a roadside snack.

Lobster Rolls Hit the Big Time 

So how did lobster rolls go from a regional specialty of the North Atlantic to a viral sensation found on cooking shows or in food trucks, and featured on menus hundreds of miles from where lobsters actually live? Blame New York.

Were it not for chef Rebecca Charles, those of us not fortunate enough to live down the road from a lobster fisherman might never have heard of the lobster roll. Charles opened a New England–style restaurant called Pearl in Greenwich Village in the nineties. She and her team were steaming and picking 1,500 pounds of lobster a week and loading that lobster onto buns, all at a time when lobster was considered more of a white-tablecloth meal. New York, of course, is home to many major food and travel magazines, and Pearl’s lobster roll was featured in many.

That said, the New York press has been missing out on something special. As it says in the Oxford Companion to Food, “In N. America, it is the Maine lobster which is most famous; but this fact seems merely to reflect the hard work put in by Maine publicists. The Canadian catch is more than twice the size of the United States one, and the southern part of the Gulf of St Lawrence is the richest lobster-breeding ground in the world.”  (Here at the Fox Harb’r Resort, we are fortunate to be close to some of the world’s best lobster fishing.)

As with Many Things in Life, the Best Lobster Roll Is the Simplest

Now, the lobster roll is a bona fide trend, with flourishes like bacon, avocado, brioche buns, and more. But, as Shane Robilliard, executive chef at Fox Harb’r Resort says, “There is something about a perfectly fresh soft white bun stuffed with so much lobster that you can’t even get another piece in there.” So keep it simple. Here’s Chef Shane’s recipe.

Fox Harb’r Resort Lobster Roll

Ingredients

  • 1 ¼ lb(s) (565 g) Nova Scotia lobster, bands removed
  • 2 Tbsp (30 mL) mayonnaise
  • 1 tsp (5 mL) lemon zest (done on the microplane, extremely fine)
  • 1 Tbsp (15 mL) lemon juice
  • 1 Tbsp (15 mL) chopped chives
  • 1 artisan-style hotdog bun (the softest white bun you can find)
  • salt & pepper to taste

Preparation

Step 1: In a stockpot, bring water to boil. Add live lobster; cook for about 8 minutes, until lobster is bright red. Remove and plunge into an ice-water bath to cool quickly. Crack and clean all lobster, chop into ¼-inch cubes.

Step 2: In a bowl, mix together mayonnaise, lemon zest, lemon juice, and chives. Stir in lobster meat and season with salt and pepper.

Step 3: Butter the inside of the bun and lightly toast it in a large-bottomed frying pan (preferably cast iron). Make sure the outside stays as soft as possible.

Step 4: Place lobster mixture in warm, toasted bun and serve immediately. Enjoy!

 

 

 



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Where to Eat Like a Local on the Northumberland Shore

One of our greatest pleasures is the chance to experience home by its flavours. There’s nothing like the fine and casual dining at Fox Harb’r’s impeccable onsite restaurants, but we also recommend exploring restaurants on the Shore. You might think that in less-visited areas of the Maritimes, cuisine would be further down the list of things to do, but right by Fox Harb’r are some of the most exciting spots to stop for a picnic, a casual lunch, or local supper. We’ve explored all the best spots to eat, from casual to chic, to share them with you.

Whirligigs Café

Take a picturesque drive through the Wentworth Valley and ski hill, tiny towns and pretty countryside, until you end up in Wallace. Amongst the quaint shops in the village is the popular Whirligigs Café. Funny, funky, and just a little bit odd, the brightly painted café is a colourful spot – in every sense of the word! From its mismatched chairs and multi-coloured tiled decor, this is the perfect local spot for a casual all-day breakfast. Feeling like a Maritimer? Just line up at the counter with the locals and order Eggs Whirligigs! With fish cakes in place of English muffins, it’s an Atlantic coast twist on a classic.

Seafoam Lavender Company & Gardens

Drive a little further and you’ll find yourself in Tatamagouche, where rolling fields of gorgeous lavender delight the eyes and nose, but could they delight your taste buds too? We think yes! Distinctive culinary treats range from lavender jelly to lavender tea, and from savoury blends to sweet: herbes de Provence, lavender sea salt, and lavender sugar. They also sell their culinary-grade lavender buds so that you can create your own creations. Visit the gardens in the summer (10–6 daily, June through September) and by appointment (October–May) or purchase fresh, natural products from their store year-round.

Jost Vineyards Seagrape Cafe & Deli

Next, a wine tour and tasting unlike any other. Where else does a vineyard kiss the ocean? With its cozy vibe, Jost Vineyards appreciates simple pleasures without pretence, a flavour you pick up in choice lunch selections like lobster sliders, charcuterie boards and fresh-daily local creations that complement their award-winning wines. Enjoy a tasting, tour, and lunch before your next stop.

Tatamagouche Brewing Co.

A family-owned and operated microbrewery housed in a converted butcher shop – and their brews are as eclectic as their history! These days, the family and the community brew handcrafted, small-batch, organic beer – as they say, “good beer for good people.”  Try their award-winning North Shore Lagered Ale and keep on the lookout for seasonal brews like their Maple Squash Ale. You never know what they’ll brew up next!

Tatamagouche Railway Dining Car

Located at the Tatamagouche Train Station Inn, the Railway Dining Car features first-class fine dining, served in a restored and refurbished 1928 CN Rail train car. A dining tradition since 2001, and only open from mid-May through mid-October, it’s a must when you’re visiting us.

The pleasant, “yet to be discovered” feeling of Northumberland Shores means there’s always the excitement of a new experience to be appreciated. Try a few of our favourites the next time you’re craving something new, and let us know what you think.



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Lobster Poutine

The Case for Lobster Poutine

There is a debate raging amongst Canadian foodies.

No, it isn’t over whether Kraft dinner is the national food or if there’s really a difference between mass-market chips and artisanal ones. The debate is this: can poutine only be French fries, cheese curds, and gravy? Or can poutine also be more fantastic ensembles that include the likes of currywurst, tater tots, miso gravy, kimchee, Peking duck, or butter soy?

To that we say, have you tried lobster poutine?

If you are looking for a poutine nonpareil then lobster poutine is where you want to be. It’s hard to imagine a poutine as rich or as full of flavour. If you don’t believe us, try the recipe below from Chef Shane Robilliard, executive chef at Fox Harb’r Resort.

But be warned: Chef Shane warns lobster poutine is an overload of richness that neither your personal trainer nor cardiologist can endorse. To them we say, we’ll do an extra 15 minutes of Pilates tomorrow.

To make this lobster poutine, get the freshest product you can from your local seafood market. For that, you must get Nova Scotia lobster. It’s the best lobster in the world. “The hard shell lobster from Nova Scotia is just a bit sweeter than any other you’re going to find”, according to Shane. “We have a very well managed lobster fishery here and this allows the lobsters to grow. We always have plenty of go around.”

Of course, the freshest lobster you’ll get will be right out of the water, and no fishmonger in Toronto or New York can beat Chef Shane’s supplier. “We are fortunate to have Chase Lobster down the road in Pugwash, who have lobster pens right in the bay. This means that the thousands of lobsters they catch are kept in the sea until I need them.”

So, dear poutine purists, we implore you: just give lobster poutine a chance. It has the fries, it has the curds, it has the gravy—can’t we make one addition in the name of deliciousness and still call it poutine?

After all, that one simple addition is just fresh, sweet Nova Scotia lobster.

Fox Harb’r Lobster Poutine

Prep: 15 minutes
Cook: 30 minutes
Serves: 4

Ingredients

4 lobsters, each 1 to 1½ lb (500 to 675 g)
4 cups (1 L) lobster bisque (slightly thinner than normal)
2 Tbsp. (30 mL) butter
Salt and freshly ground pepper
Canola or peanut oil for deep-frying
6 Yukon Gold potatoes (unpeeled), julienned
1 lb (450 g) cheese curds
Finely chopped chives, for garnish

Preparation

Step 1: In a large pot of boiling salted water, cook the lobsters for 2 minutes. Cool in ice water. Remove meat from the shell and set the lobster meat aside. (If you do this ahead of time, chill the lobster meat and use the shells for making the lobster stock.)

Step 2: For the gravy, reduce the lobster bisque by a quarter until it is thick and rich. Whisk in the butter, a spoonful at a time. Season with salt and pepper. Add the lobster meat and gently reheat it while you make the frites.

Step 3: For the frites, heat the oil in a deep fryer or large, deep pot to 300°F (150°C).

Step 4: Dunk the potatoes in the hot oil for 2 to 3 minutes to blanch them. Drain and let sit for a few minutes. Heat the same oil to 350°F (180°C). Cook the frites 2 to 3 minutes more, until golden and crispy. Drain on paper towels and season with salt and pepper.

Step 5: Top the frites with the cheese curds and lobster gravy. Garnish with chives.



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You may know them as just clams, but there’s so much more to Quahogs, a signature Northumberland Shore treat. Here's everything you need to know.

An Introduction to Nova Scotia’s Quahogs

Consider, for a moment, the humble clam. The word “clam” refers to about a dozen different species of bivalves, some completely unrelated to each other. Yet those of us who live far from the shore will buy a bag of frozen clams from the grocery store or order clams linguini at our local Italian place, never wondering what kind of clams we’re about to consume, unaware that there’s an entire gastronomic playground to be explored.

So, with that in mind, let’s talk about a tasty clam with a funny (and somewhat unappetizing sounding) name: the quahog (pronounced “co-hog”).

Where Can I Find Quahogs?

The quahog, also called the hard clam, is found on Atlantic beaches from the Yucatán to the Northumberland Shore. They are also found in fish markets, with both wild and farmed origins. The difference between the two isn’t great. Like many other bivalves, farming mainly consists of introducing the baby spats (a spat is the spawn of a shellfish) to a beach and letting nature take its course.

Speaking of funny names, you may hear quahogs called countnecks, littlenecks, topnecks, or most often, cherrystones, depending on their size and how local you look to the fishmonger.

Some think the quahog as the east coast’s best-kept seafood secret, but it isn’t, really. It’s just that quahogs are at peak deliciousness as soon as they’re dug from the beach. So you can’t blame us locals for keeping most of them.

How Do Quahogs Taste?

According to Shane Robilliard, executive chef at Fox Harb’r Resort, quahogs have a light, delicate flavour compared to the kinds of clams you’d find on the west coast. Not that you should try shipping one out to the west coast for a side-by-side taste test. Chef Shane says that freshness is the name of the game.

“You want to get quahogs as fresh and local as possible. Here is where you are really going to see a difference in taste and quality. The fresher the quahog, the lighter and more delicate the flavours. I can get them just steps from the doors of Fox Harb’r Resort!”

You may know them as just clams, but there’s so much more to Quahogs, a signature Northumberland Shore treat. Here's everything you need to know.

Quahogs are hiding here.

Dig Your Own Quahogs

If you happen to find yourself on a Northumberland shore beach, you can quite easily find your own fresh quahogs. They’re only a few inches down in the mud, so you can feel for lumps with your feet. Once felt, you just need to reach down and pull your quahog up. Bring a bucket and maybe a wool sweater, for maximum authenticity. Fill your bucket up, give your quahogs a good rinse, soak them for a few hours to get rid of the mud and sand, and you’re all set for your own quahog feast.*

Fox Harb’r Resort has partnered with Bay Enterprises to offer our guests a Quahog U-Dig Experience. Contact us for details.

 

 

 

*To protect stocks and the environment, in Nova Scotia there are limits to the number of clams you may dig in a day and minimum size restrictions, as well as seasonal conservation closures in certain areas. Please dig at at a licensed operation, like Bay Enterprises above, or make sure you know the current rules, by simply checking here. You can also email or call 902.485.7005 for more local Northumberland Shore information.



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There are many ways to enjoy the Northumberland Shore's signature clam, but this quahog chowder is our favourite.

Nova Scotia Quahog Chowder is Delicious

So now that you know everything about quahogs, it’s time to talk about how to eat them. Shane Robilliard, executive chef at Fox Harb’r Resort, says that the Northumberland Shore variety of quahog is “beautiful in soups, as part of a sauce for other dishes, and just steamed on their own.”

The secret to steaming quahogs? Don’t steam too many at once. Fill the bottom of the pan you’re using but don’t pile more on top.  It makes it easy for your quahogs to open.

But allow us to propose this fragrant quahog chowder from Chef Shane.

First step is to get yourself a nice full-bodied oaked Chardonnay. According to our resident sommelier at Fox Harb’r (also Chef Shane), it pairs nicely with a creamy dish like this.

Armed with your chardonnay, it’s time to cook this delicious quahog chowder.  Enjoy!

Quahog Chowder Ingredients

  • 30 quahogs, preferably from the Northumberland Shore, soaked and scrubbed
  • 5 bacon slices, chopped
  • 6 tablespoons butter
  • 1 yellow onion, diced
  • 1 celery stalk, chopped
  • 1/2 teaspoon fresh thyme leaves
  • 6 tablespoons flour
  • 4 medium potatoes, diced
  • 2 cups heavy cream
  • 1 cups milk
  • Butter

Quahog Chowder Preparation

Step 1: Bring 2 cups of water to a boil in a large soup pot or Dutch oven over medium heat. Add clams; steam 7 to 8 minutes or until shells open. (Discard any that do not.) Remove clams from pot with a slotted spoon. Strain liquid through a fine wire-mesh strainer, reserving 4 cups. Remove clam meat from shells, and coarsely chop.

Step 2: Cook bacon in soup pot over medium heat about 8 minutes or until crispy. Remove bacon from pot with a slotted spoon, and drain on paper towels. Discard pan drippings.

Step 3: Melt 6 tablespoons butter in soup pot over medium heat. Add onion, celery, and thyme; cook, stirring occasionally, 10 minutes. Add flour; cook, stirring often, 2 to 3 minutes. Add reserved clam liquid; cook, stirring often, 5 minutes. Add potatoes, reduce heat to low, and cook 20 minutes or until potatoes are tender.

Step 4: Add cream and milk; bring to a simmer. Cook, stirring often, until slightly thickened. Add bacon and chopped clams; cook 3 minutes or until heated through. Ladle your quahog chowder into bowls, and top each with a pat of butter.

Fox Harb'r Resort Chef Shane Robilliard making chowder on the Taste of Nova Scotia stage Saltscapes Expo

Fox Harb’r Resort Executive Chef Shane Robilliard stirs up the winning bowl in the 2018 Taste of Nova Scotia Chowder Cook-off.



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