Canadian National Dishes

Fricot aux palourdes (Acadian Clam Fricot)

This coastal Acadian fricot replaces the more familiar chicken or other meat with clams. Potatoes and onion simmer in a lightly thickened broth seasoned with summer savory; the clams go in at the end so they stay tender. Families vary their fricot, and this adaptation follows the ranked clam-and-potato description without dumplings.

Canadian National Dishes
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Wide coastal-kitchen view of clam fricot in a bowl and pot, with potato cubes and cooked clams visible.
The clam liquor gives the lightly thickened broth its coastal flavor.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Calories About 270 kcal per bowl (estimate)
Ingredients ↓
Overview

Fricot aux palourdes (Acadian Clam Fricot)

The clam liquor seasons the broth, while a small flour-and-butter base gives it body without turning it into a heavy chowder. Keep the clam liquor cold and strain it before adding it.

Practical

Practical

  • Keep the clams cold while the potatoes cook, and add them only at the end.
  • Strain the clam liquor to remove grit; use a gentle simmer to keep the meat tender.
Ingredients

Ingredients

Fricot

  • 600 g fresh shucked clams, with liquor reserved and strained
  • 30 g unsalted butter
  • 1 medium yellow onion (about 150 g), finely chopped
  • 18 g all-purpose wheat flour
  • 1.25 L water
  • 1 kg waxy potatoes, peeled and cut into 2 cm cubes
  • 2 g dried summer savory
  • 2 g fine salt, or to taste
  • 1 g freshly ground black pepper
Directions

Directions

Method

  1. Step 1Keep the clams refrigerated while preparing the vegetables. Drain them over a bowl, reserve the liquor and strain it through a fine sieve to remove grit. Keep raw-clam utensils separate from clean equipment.

  2. Step 2Melt the butter in a large pot over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent, without browning heavily. Stir in the flour and cook for 1 minute.

  3. Step 3Whisk in the water gradually, then add the strained clam liquor, potatoes, summer savory, salt and pepper. Bring to a gentle boil, lower the heat, cover partly and simmer for 15–20 minutes until the potatoes are tender when pierced.

  4. Step 4Add the clams and their reserved liquid. Return the pot to a gentle simmer and cook for at least 3 minutes, stirring, until the edges curl and the largest pieces reach 74°C. Avoid a hard boil, which can toughen the clams.

  5. Step 5Taste and adjust salt and pepper. Ladle into warm bowls and serve promptly; the broth should be lightly thickened and the potatoes tender.

Practical

Practical

Serving

Buy clams from a reputable licensed retailer and follow shellfish harvest advisories; eat only shellfish from open harvest areas. Keep fresh shucked clams below 4°C until cooking. Thaw frozen clams in the refrigerator, never on the counter. Refrigerate leftovers within 2 hours at or below 4°C, and reheat to 74°C.

Nutrition

Nutrition

  • Serving sizeOne bowl, about one-sixth of the pot
  • CaloriesAbout 270 kcal
  • CarbohydrateAbout 38 g
  • ProteinAbout 18 g
  • FatAbout 6 g
  • FibreAbout 4 g
  • SodiumAbout 330 mg

Rounded ingredient-based estimate for six servings using generic values; clam species, drained weight and liquor salinity vary.

Allergens and food safety

Allergens and food safety

Contains molluscan shellfish (clams) and wheat (gluten). Check packaged ingredients for additional allergens or cross-contact. Wash hands with soap for 20 seconds and clean utensils and surfaces after handling raw shellfish. Simmer shucked clams for at least 3 minutes and check that the largest pieces reach 74°C; do not eat raw or undercooked clams. Discard any clams cooked in the shell that do not open. Keep raw clams separate from ready-to-eat food.

Closing notes

Closing notes

  • Clams, potatoes, onion and summer savory make a simple coastal Acadian fricot.
  • Add the clams after the potatoes are tender and serve the broth hot.