Rappie Pie, which we now make with chicken and pork, was once sometimes made with clams.Every time I visit Nova Scotia, I'll enjoy tasty lobster, fish & chips, fried clams and more.
Let me provide you one version of a recipe for Nova Scotia Seafood Chowder. There are plenty of alternative versions out there, and you can feel free to make any alterations you wish.
2 cups of Lobster meat
1 pound of White Fish fillets
1 pound of Scallops
1 pound of Clams or Mussels (or a combination)
4 cups of peeled & diced Potatoes
1/2 cup of chopped Onions
1/4 cup of Butter
2 tablespoons of Flour
1 cup of Water
1 cup of Dry Sherry
4 cups of Heavy Cream
3 cups of Milk
1 teaspoon of Salt
1 pinch of Cayenne Pepper
The listed seafood is only a recommendation and you can feel feel to change the amounts, omit certain seafood or add other types. The basic idea is to use a variety of seafood, providing a diversity of flavors and textures.
1. Cut all of the seafood, if necessary, into bite-sized pieces.
2. In a large sauce pan, saute the onions in butter until they are tender. Then stir in the flour and cook for about a minute.
3. Add the potatoes and then enough water until they are covered. Bring that to a boil and continue to cook the potatoes under they are tender.
4. Add the white fish and scallops and simmer for 5 minutes.
5. Add the lobster, mussels/clams, sherry, cream, milk and salt & pepper. Stir well and simmer about 10 minutes.
Makes about 12 servings.