Good fish chowder recipe?
Originally Posted by Legal Bill,Aug 20 2009, 03:14 PM
Dave, are those your recipes that you have tried?
Must be the bacon in it
Originally Posted by Legal Bill,Aug 20 2009, 04:32 PM
I've seen chowder recipes that call for fish stock. I did not keep any of the fish heads to make it.
^Yeah, too bad. I hear they ward off automobile accidents.
Anyway, thanks Dave and Steve. I used some from both sources and the chowder was awesome. I ate so much I'm feeling a little sick.
Anyway, thanks Dave and Steve. I used some from both sources and the chowder was awesome. I ate so much I'm feeling a little sick.
Originally Posted by Legal Bill,Aug 20 2009, 09:11 PM
^Yeah, too bad. I hear they ward off automobile accidents.
Anyway, thanks Dave and Steve. I used some from both sources and the chowder was awesome. I ate so much I'm feeling a little sick.
Anyway, thanks Dave and Steve. I used some from both sources and the chowder was awesome. I ate so much I'm feeling a little sick.
A quiet passenger might have helped too.
Originally Posted by zzziippyyy,Aug 20 2009, 04:03 PM
Clam Chowder: Same as fish chowder, substituting liquid
for 2 cans of Snows Eastern clam pieces for some of the water.
Add clams after potatoes are well cooked, then adding milk as
before. One can of clam pieces and one can of Snows clams may
be used. Snows clams and pieces make excellent substitute for
fresh eastern clams.
for 2 cans of Snows Eastern clam pieces for some of the water.
Add clams after potatoes are well cooked, then adding milk as
before. One can of clam pieces and one can of Snows clams may
be used. Snows clams and pieces make excellent substitute for
fresh eastern clams.
So they ended up going on to win instead the New England Chowder Fest instead. I looked up the Turner's recipe on-line:
Turner's clam chowder
This version looks fairly legit to me with some exceptions. When he's made it at home, first thing to note is that it starts with fresh clams. Don't use clam juice from a can, cook the clams to make your own juice then dice them to be added later. I don't remember what kind he used but he told me that it's the most important thing, that's where the flavor comes from. If you don't use fresh clams it just wont be clammy enough. The other reason why I think the recipe is legit is the making of a rue (should be golden brown when you're done if memory serves me) which I remember him doing and also the use of heavy cream, not light.. HEAVY. I'm pretty sure that he said that they didn't always use bacon, but any fat will really do. Nor do I remember the tabasco and worcestershire sauce at all.
Anyway, might be worth checking out even though it's not a fish chowder. Maybe I should ask him for a fish chowder recipe.







