Category Archives: Maritime Cuisine

Battered Fried Clams

Seafood! Crab, lobster, mussels, escargots, scallops, and the all time favorite, clams! Specifically battered fried clams! Bogles the mind how something that looks so nasty (kinda like something the cat spit up – no kidding!) could taste so yummy when battered and fried – but then again, frying food makes many things taste yummy!

Being removed over 3000 miles from our beloved Maritime province of New Brunswick, we still like to cook the foods of home. As I’ve been working on this blog, I realized that I haven’t even attempted to cook many of the dishes we love – mainly because they are recipes passed down by word of mouth and used to be impossible to find. However, the internet is proving to be a huge ressource for all those wonderful dishes people have been squirreling away. So, if you have any favorites, type them out and get them on a blog somewhere! Your own blog, or a friend’s, or right here if you’d like. I’d love to post those “heirloom recipes”, or family favorites – with proper credit of course!

So, although I haven’t tried this recipe yet, I have found it posted in several sites and want to include it for our readers. If you try it, please let me know! As soon as I can get my hands on some clams, I will definitely be trying it out!


1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/4 teaspoon salt
1/2 cup all-purpose flour
1 egg white
1 pint shucked clam, rinsed and well drained
oil (for deep frying)
tartar sauce, for dipping

In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.

In a large saucepan or deep fat fryer heat oil to 375′. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300′ oven while frying the remaining clams.

Serve with tartar sauce, or not. 🙂

Poutines Rapées

For all my Acadian friends and family, here’s a recipe for an old time favorite!

Poutines Rapées

For many Acadians living in the southeastern New Brunswick, Poutine Rapées, or potato dumplish dish with a mix of seasoned pork in the centre, is considered a national dish. Other parts of Acadia, these delicacies are prepared without the meat and fish is sometimes added to fricot (soup).

Although the greyish colour and gluey texture of the poutines makes them appear somewhat unappetizing, their taste more than compensates for their unattractive appearance.


1/2 lb salt pork, fatty
10 potatoes, finely grated
4 potatoes, cooked & mashed
salt, pepper


1. “Soak” the pork overnight in cold water to remove the salt, and cut into cubes.

2. Extract the water from the grated potatoes by putting htem in a cotton bag and squeezing vogorously.

3. Mix the mashed potatoes with grated potatoes.

4. Season with salt & pepper to taste.

5. Roll the potato mixture into balls resembling small snowballs.

6. Make a hole in the center of the potato ball and add 1 Tbsp of the salt pork.

7. Close the hole and roll the poutines in flour.

8. Gently drop the poutines 2 or 3 at a time into a large pot of boiling salted water, ensuring that the water is kept at a rolling boil.

9. Simmer the poutines for 2-3 hours.


Eat hot with butter, salt and pepper, or molasses, or brown sugar.

Makes 6 poutines.

I normally give credit for anything that is not my work, but I found this recipe on a few sites with no credit given, so “author unknown”.