East coast seafood chowder Recipe

Ingredients

• 1 cup (250 ml) bacon, chopped
• ¼ cup (60 ml) carrot, finely diced
• ¼ cup (60 ml) celery, finely diced
• ¼ cup (60 ml) white onion, finely diced
• ? cup (75 ml) flour
• 5 cups (1.25 L) Natrel Lactose Free 2%
• 1 cup (250 ml) Yukon Gold potatoes, diced
• 1 lb. (450 g) PEI bar clams, shucked and chopped
• 1 lb. (450 g) PEI mussels
• ½ lb. (225 g) Digby scallops, chopped
• ¼ cup (60 ml) fresh dill, chopped
• Salt and freshly ground pepper

Tips

• Use your favourite variety of mussels, scallops and clams if those called for in the recipe are hard to find. If you’re not using large PEI bar clams, you can substitute smaller whole clams in their shell.