By Brooke Dojny
Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn summer time Chowder. Brooke Dojny deals fifty seven recipes for chowders of all types -- a few made with seafood, a few with meat, and a few with simply vegetables -- plus part dishes, salads, and truffles to around out the menu. even if you’re searching for a hearty meal on a comfy iciness night or a clean gumbo ideal for a summer season lunch, you’ll flip to this scrumptious assortment repeatedly!
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Additional resources for Chowderland: Hearty Soups & Stews with Sides & Salads to Match
Let the chowder sit at cool room temperature for at least an hour or, better yet, refrigerate overnight. T HE DUMBING DOW N OF CHOW DER Some credit (or discredit) chain restaurateur Howard Johnson for foisting his commercial version of overly thickened, whiterthan-white, flavorless clam chowder on an unsuspecting public, thereby lowering chowder standards nationwide. Reheat over low heat and stir in the parsley. Ladle into bowls and serve. note Or use a 10-ounce can of whole baby clams, supplementing the juice in the can with 3 cups bottled clam juice or seafood broth.
Reheat over low heat, ladle into bowls, and serve. notes Bottled clam juice is usually shelved with the canned fish in the supermarket; seafood broth — in cans or shelf-stable cartons, or in jars as a concentrate — can usually be found with the canned chicken and beef broth. If making the chowder a day ahead, add the peas and fresh herbs when reheating, since they will lose color upon standing. A BOUT FISH The nose tells all. A well-run fish market or seafood section of a supermarket will smell more like the ocean than fish.
Try out the pork first, then take out the pieces of pork, leaving in the drippings. Add to that three parts of water, a layer of fish, so as to cover the bottom of the pot; next a layer of potatoes, then two tablespoons of salt, 1 teaspoon of pepper, then the pork, another layer of fish, and the remainder of the potatoes. “Fill the pot with water to cover the ingredients. Put over a good fire. Let the chowder boil twenty-five minutes. When this is done have a quart of boiling milk ready, and ten hard crackers split and dipped in cold water.