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Have you a better recipe for NE clam chowder you'd like to share? (The Joy of Cooking seems to have the best I've seen yet)

If you'd like to share your recipe, that would be great....

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  1. The Gourmet Cookbook has the best recipe for clam chowder; I think it had a Manhattan style and a New England style. Where else can you find, as I recall, bacon, green pepper and caraway seeds with tomatoes and potatoes and the greatest clam chowder ever created?

    2 Replies
    1. re: EclecticEater

      Interesting..... didn't see the caraway seeds coming. I'll definately check it out! Thanks for the reply.

      1. re: bostonbakedbean

        Caraway seeds are really good in Clam Chowder. One of my dark shamful secrets is liking Chunky Clam Chowder with extra carrot and some caraway seeds mixed in and thinned with some creme.

    2. After being on the Manhattan/New England chowder fence for years, I finally tried Rhode Island Clam Chowder. It's now my favorite because the focus is on the flavor of the clams, not on milk or tomatoes. It's just rendered fatback, onions, potatoes, clams, and chicken/fish stock. Where Manhattan chowder is a bouillabase of flavors, and New England is all about creaminess, Rhode Island is purely about clams.

      4 Replies
      1. re: monkeyrotica

        The best NE Clam Chowder I've EVER had anywhere was at the Black Pearl on Bannister's Wharf in Newport RI. Though theirs was not of the brothy type but with milk/cream. It was redolent of clams. They took their chowder seriously as evidenced by the method they used which involved 3 separate huge pots all holding the same chowder but in various stages of readiness, so that it would not be served over cooked. especially the clams.
        I remember some dill in it as well. I would pay good money for the recipe. But I know they aren't going to give it up as they have won a few awards in NE chowder cook-offs with it.

        1. re: Chas

          Do you know they now sell it on-line?

          1. re: Chas

            So funny. It's been years since I've had it but I always remember this Black Pearl chowder as being just the way I like it. Not overly thick and creamy but really allowing the smoky clam flavor to shine through. I've never heard anyone else say how great it is, glad to know I'm not alone. Agree completely.

            1. re: twentyoystahs

              Hey Twenty - Right? Nice to know I'M not a "Cult of One" either :) By the way, there's a guy (Ben Sargent; lives in Brooklyn) who was on Martha Stewart's show and cooked his Grandfather's Chowder. (Maybe Father? can;t remember)The recipe calls for 15 lbs of Quahogs ( Shell 3inches or more across) as well as Razor Clams AND Steamers!!!! Plus a bus load of other ingredients including 5 tbsp of Peter Lugers Steak sauce and 5 Capers!!!! But the rest seem to be along the lines of The Black Pearl version.

        2. well this is a little embarrassing but there's a recipe for clam chowder from Self magazine that's actually very good and flavorful, quick and easy to make and significantly healthier than most others. i make it all the time!

          it can be found on epicurious here:
          http://www.epicurious.com/recipes/rec...

          one note: this is a thin NE style clam chowder (texture is milky rather than gravyish) so if you like the chowders thickened with flour this may not be the best one for you.

          1. Julia Child in "The Way To Cook" has a great New England Clam Chowder recipe.

            1. I'm still looking for a recipe for Maritime Chowder, like New England but definitely some kind of cheese added, and hot peppers. the chef I know that made the definitive version just passed so now I'm on my own. I've tried some I found on the internet but none is right. Anyone heard of this?