I made this for a little 4th of July gathering a couple of weeks ago. While in my Wegmans looking for organic condensed milk, I stopped the Nature’s Market manager and showed him the recipe. He suggested some improvements, and it turned out phenomenal.
Here’s what I did (without revealing the recipe):
Instead of using the base fish for the stock, use the bivalve shells instead. I steamed the bivalves a couple of days before, took out the meat, and saved all of the shells and water. I boiled the shells, water, a stalk of celery, half of an onion (diced), and the stew’s vegetable tops with an additional cup of water, and reduced it down to about half way. This makes a more flavorful stock that really enhances everything.
He also recommended changing the base fish to a tropical saltwater fish, but I demurred. I think your choice was spot on.
Instead of using a can of condensed milk, I also just doubled the heavy cream and added a tablespoon of roux.
Otherwise, I followed the recipe in the book.
This was the first chowder I’ve ever made, and I received high praise for it. Keep up the amazing work, ladies!
Those look like some great shortcuts and adjustments! I’ll keep those in mind this coming week, when I sit down to make Try Pots clam chowder from Moby Dick!
I love, love, love this recipe! Hubby and I enjoyed this dish soooo much the other day with crusty bread a greens salad! Delish, as usual!! Got the cookbook for my birthday this month and have been eating too much ever since!!
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
Notify me of new posts by email.