No matter where you are, a creamy New England chowder is within reach thanks to our recipe.
My first job out of college was in Boston, in the financial district downtown.
One dish I could never get enough of was “chowdah”.
Elise Bauer
Clam chowder, fish chowder, seafood chowder, whatever, I loved it.
There are many regional varieties of chowder.
New England style chowder is white, with cream and potatoes.
Elise Bauer
Other recipes skip the salt pork, but use a lot of butter.
Most recipes called for a highly flavorful fish stock.
In place of fish stock, we are using flavorful clam juice instead.
Pick the best, most sustainable option available to you.
Add the onions and cook until softened, about 5 minutes.
(The potatoes should be just barely covered with the liquid in the pot.
If not, add water so that they are.)
In a separate pot, heat the cream until steamy (not boiling).
Add the fish to the pot of potatoes and add the heated cream.
Return to the stove.
Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes.
Keep your eye on the heat!
Keep the temperature so that it barely gets steamy, but not simmering.
When the fish is just cooked through, remove from heat.
Mix in the parsley.
The flavors will improve if the soup rests 30 minutes before serving.
Serve with crusty bread or oyster crackers (not for gluten-free version).
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