A day in Boston
Jun 28th, 2016, 06:08 PM
#42
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chowder is very territorial.
I like a milky chowder so base mine on The No Name in Boston
MY latest chowder - Haddock, Clam
Melt down onion, shallot, leeks in butter and olive oil, salt and pepper
add container of chopped clams and a good dose of paprika
add fish/seafood/clam stock and diced waxy potatoes
add some more paprika if desired
toss in a skinned filet of haddock
finish with a can of evaporated milk
I like a milky chowder so base mine on The No Name in Boston
MY latest chowder - Haddock, Clam
Melt down onion, shallot, leeks in butter and olive oil, salt and pepper
add container of chopped clams and a good dose of paprika
add fish/seafood/clam stock and diced waxy potatoes
add some more paprika if desired
toss in a skinned filet of haddock
finish with a can of evaporated milk
Jun 29th, 2016, 02:36 AM
#43
Join Date: Jan 2003
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Thick chowder can achieve that state by potatoes - it doesn't have to use flour. I like mine the consistency of heavy cream - not really thick - and do start with a roux of small amount butter and flour.
I add potatoes first, then when almost done the fish and/or clams so they don't overcook.
And while we are at it hijacking this into a chowder thread - one never, ever eats "NY" chowder, which is red, in New England. For some reason Spanish or Portuguese fish soup can be red, but not chowder.
I add potatoes first, then when almost done the fish and/or clams so they don't overcook.
And while we are at it hijacking this into a chowder thread - one never, ever eats "NY" chowder, which is red, in New England. For some reason Spanish or Portuguese fish soup can be red, but not chowder.
