Micmac Kiniginige

This recipe comes from the Restigouche Reserve in the Province of Quebec. It represents a traditional Micmac recipe which has undergone some modifications. If, as I suggested, one of the important points of origin for North American chowders was the encounter of the French settlers, armed with their chaudières, and the Micmac Indians, who ate the soft-shelled clams of their coast, this recipe may well represent what might be called one of the first editions of