The Québec maritime Blog

recipes

Regional Flavours: Stimpson’s Surf Clams

   |   By Caroline Larouche

Stimpson’s surf clams are sedentary bivalve molluscs that live buried in sandy bottoms below the low tide line in aggregations called beds. This species is relatively unknown since it has only been fished in Québec since 1990 and much of the harvest is exported to Asia for use in sushi.

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Regional Flavours: Maple Syrup

   |   By Anne-Josée Pineau

Everywhere in the world, people associate maple syrup with Québec. It is indeed a well-established culinary tradition that has been around for several centuries here; every spring, maple enthusiasts can’t wait to take part in “sugaring-off parties”.

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