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!!
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!!