While it’s not a soup, the flavours in this recipe are inspired by those in the classic Manhattan chowder. Once you’ve learned how easy it is to make and grill papillotes, you’ll love experimenting with your favourite summer ingredients and Canadian cheese.
- Prep: 20 min
- Cooking: 20 min
- 4 cups (1 L) baby potatoes quartered
- 1 onion thinly sliced
- 2 celery stalks thinly sliced
- 2 tomatoes seeded and diced
- 2 cans (4½ oz – 142 g each) small whole clams drained
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) celery salt
- 6 oz (180 g) Canadian Brie sliced
- 1/2 cup (125 mL) fresh parsley chopped
- 1/4 cup (60 mL) fresh dill chopped
- 2 tsp (10 mL) lemon zest (optional)
- Sriracha hot sauce to taste (optional)
Preheat grill to medium-high heat or oven to 450°F (230°C).
On a work surface, lay out 2 large squares of aluminum foil, one on top of the other. Cover with parchment paper.
In a large bowl, mix potatoes with onion, celery, tomatoes, clams and spices. Stir well and place mixture on the parchment paper.
Cover with another square of foil and tightly seal the sides to make a papillote. Cook for 20 minutes on the grill or in the oven.
Open papillote, top with Brie, herbs, lemon zest and Sriracha, if desired. Allow cheese to melt and then serve.
For easier handling, make two papillotes instead of a very large one.
Cheese alternatives: Canadian Camembert, Havarti, Mozzarella.
Learn more about
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 120 mg|
|Vitamin B12:||466 %|
|Vitamin C:||41 %|