BOSTON CHOWDER RECIPE RECIPES

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NEW ENGLAND FISH CHOWDER RECIPE | EPICURIOUS



New England Fish Chowder Recipe | Epicurious image

A classic, easy New England Fish Chowder recipe.

Provided by Jasper White

Yield Makes about 14 cups; serves 8 as a main course

Number Of Ingredients 13

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock ,Traditional Fish Stock ,Chicken Stock , or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
N/A freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Steps:

  • 1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  • 2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
  • 3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  • 4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  • 5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
  • 6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
  • Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’4here are alternatives listed in the recipe.
  • For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

RHODE ISLAND CLAM CHOWDER RECIPE - NYT COOKING



Rhode Island Clam Chowder Recipe - NYT Cooking image

Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.

Provided by Sam Sifton

Total Time 1 hours

Yield 8 to 10 servings

Number Of Ingredients 11

24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 large ribs celery, cleaned and diced
12 red bliss potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
1/4 cup chopped parsley.

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
  • Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits that are about the size of the bacon dice.
  • When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http//schema.org, Calories 343, UnsaturatedFatContent 6 grams, CarbohydrateContent 49 grams, FatContent 11 grams, FiberContent 6 grams, ProteinContent 11 grams, SaturatedFatContent 4 grams, SodiumContent 539 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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The cake itself was very dry. I'm going to try making a Boston Cream Pie again, but I think I'll try one of the other recipes on here. The "Boston Cream Pie II" is slightly different with shortening in the cake, which may help with making the cake more moist. Overall the recipe …
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NEW ENGLAND CLAM CHOWDER - MAINE CLAM CHOWDER | HANK S…
May 14, 2017 · The only other difference in her recipe: she would finely dice the salt pork, cook it until crunchy and set aside, then use the oil and some butter to saute the onions. The salt pork was sprinkled on top along with oyster crackers when the chowder was served. This recipe …
From honest-food.net
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NEW ENGLAND CLAM CHOWDER - MAINE CLAM CHOWDER | HANK S…
May 14, 2017 · The only other difference in her recipe: she would finely dice the salt pork, cook it until crunchy and set aside, then use the oil and some butter to saute the onions. The salt pork was sprinkled on top along with oyster crackers when the chowder was served. This recipe …
From honest-food.net
See details


HOW TO MAKE REAL NEW ENGLAND CLAM CHOWDER | THE FOOD LAB
Aug 10, 2018 · Most basic recipes for clam chowder call for rendering down some form of salted pork (bacon or salt pork usually), sweating onions and celery in the rendered fat, a touch of flour, …
From seriouseats.com
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BOSTON CREAM PIE I RECIPE | ALLRECIPES
The cake itself was very dry. I'm going to try making a Boston Cream Pie again, but I think I'll try one of the other recipes on here. The "Boston Cream Pie II" is slightly different with shortening in the cake, which may help with making the cake more moist. Overall the recipe …
From allrecipes.com
See details


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From thespruceeats.com
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NEW ENGLAND CLAM CHOWDER - MAINE CLAM CHOWDER | HANK S…
May 14, 2017 · The only other difference in her recipe: she would finely dice the salt pork, cook it until crunchy and set aside, then use the oil and some butter to saute the onions. The salt pork was sprinkled on top along with oyster crackers when the chowder was served. This recipe …
From honest-food.net
See details


HOW TO MAKE REAL NEW ENGLAND CLAM CHOWDER | THE FOOD LAB
Aug 10, 2018 · Most basic recipes for clam chowder call for rendering down some form of salted pork (bacon or salt pork usually), sweating onions and celery in the rendered fat, a touch of flour, …
From seriouseats.com
See details