New England Clam Chowder (Chowdah) Recipe

Miami Beach Personal Chef Event Catering

Master this method and you can make any number of chowders, clam, corn, fish, shellfish.
If you can't tolerate dairy--no worries. Cook 2 extra potatoes until they can be pushed through a food mill along with 15.5ounces of cooked cannellini white beans puréed and added to the mixture. Thin with water or alternative milk to your desired thickness.

Serves 4-6
4 6.5 ounce/184g tins of minced clams, drained liquor reserved
2 tablespoons/29g unsalted butter
1 large onion, minced (if no Allium family can be used ie onion or garlic sub bell peppers and/or fennel minced)
2 saltines or water crackers, crushed
4 medium potatoes, diced
2 cups/500ml water
2 cups/500ml half and half, milk or heavy cream
salt and pepper to taste
oyster crackers to garnish

In a large heavy bottom sauce pan on medium heat melt the butter. Add the onion and sauté until soft (about 5 minutes) add the cracker and stir to incorporate. Add water, the milk and reserved clam liquor. Stir briskly. Let simmer for 2-3 minutes. Add the potatoes and let simmer covered for 19 minutes. Potatoes should almost fall apart. Add the clams stirring to just heat through for 1-2 minutes. Taste for seasoning. Serve with oyster crackers.

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