This sweet and smoky chowder, garnished with charred corn on the cob, is the perfect addition to any summertime meal. It’s colorful, flavorful, and fresh.Recipe courtesy of chef Cindy Hutson. Reprinted with permission from her cookbook, From The Tip of My Tongue.
A Manhattan-Style Clam Chowder is tomato-based and offers a somewhat lighter version than cream-based clam chowders. The bacon in this recipe adds a smoky and salty touch that pairs well with the tomatoes and clams.
New England Clam Chowder’s history in Boston began even before the Parker House opened its doors in 1855. Cape Cod author Joseph C. Lincoln once said, ‘It is as American as the Stars and Stripes, as patriotic as the National Anthem. It is Yankee Doodle in a kettle.’ The perfect soup to enjoy during chilly winter months, the clam chowder has become a staple in Boston, prepared only with the freshest ingredients of clams, clam broth and juice, potatoes and cream. Unlike clam chowders prepared in Manhattan or Rhode Island – which are tomato-based or clam broth-based – Boston prepares the only type of clam chowder made with cream. At the Omni Parker House, 40-60 gallons of chowder are made each week and offered in all of the property’s dining outlets year-round. Always accompanied with oyster crackers, the New England Clam Chowder is not to be missed on your next trip to Boston
Classic clam chowder, made hearty with bacon and potatoes, will warm you up on even the coldest nights throughout the winter. This recipe comes from L&E Oyster Bar in Los Angeles.
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In New England, there is a tale of two chowders, while New England’s thick and creamy chowder is perhaps more well-known, another style clear chowder is famous in Rhode Island. Unlike New England or Boston clam chowder, the base of this soup is clear with a splash of cream added just before serving.
This signature chowder has become very popular at Fire. We serve it with wild Alaskan halibut, manila clams, and sautéed spinach; it is also delicious with sautéed diver scallops. The result is a rich, thick, and spicy chowder with a great kick!
— Douglas Katz, executive chef-owner at Fire Food and Drink, Cleveland, OH
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I can never choose between these two soups, so I enjoy them together. I'll make one in advance — like the New England clam chowder in this recipe — and one fresh, then will serve them side by side in a bowl, with the clam meat as a meeting place.
This clam chowder recipe comes courtesy of chef Bryan Dame, executive chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any season.Serves 4 as a first course.
Ingredients: 1 T vegetable oil 1 small onion, chopped 1 medium celery stalk, chopped 1/4 t salt 1/4 t black pepper 2 bottles (8 oz each) clam juice 2 cans (10 oz each) whole baby clams 1 lb red potatoes, cut into 1/2 inch chunks 1 1/2 cups whole ...
Mix all ingredients. Boil 10 minutes. Pack into clean Kerr Jars. Put on cap, screwing the band FIRMLY TIGHT. Process.(pints and quarts) Boiling Water Bath: 240 minutes. Pressure Cooker: 90 minutes at 10 pounds pressure. NOTE: All vegetables except ...