Who's got a good chowder recipe?

[struggle4progress]

I have most of the seafood I want to put in it, but really I have no clue what the base is

[applegrove]

1. I once made a smoked meat and corn chowder. It was pretty good. Don't

have the recipe anymore.

[struggle4progress]

3. Thanks! That's really helpful! This is what makes DU so unique!

[applegrove]

5. I just read the title of your op and responded. Sorry you needed to know what the base is.

Note to self: quit hurrying applegrove. Sit back and read the whole post. What is your hurry!!!!

[struggle4progress]

7. I'm just razzin ya

[applegrove]

8. Cool.

[dixiegrrrrl]

2. Onions, bacon and a dash of sage...that's the trick.

I cook up a mess of onion and bacon bits, and freeze it. Some goes into spanish rice ( yummers)
and some into clam chowder.
Been making the same chowder for 30 plus years. The trick is to make it, leave it in fridge over night to find itself, then warm it up
( NOT 'hot" it up, as in boil, never boil it).


Cook about half a rasher of bacon, in small bits, with big chopped onion, slowly, and when done dump 2-3 cans of canned clams into the bacon skillet, ( I use the cans that look like tuna fish size cans)
stir, add 1/2 teas. sage, take off heat, put lid on it until potatoes are done.
This is important, as all the flavors need to mix.
the sage will not be noticeable, but will add a higher note, and really really makes a difference.
Boil about 4 cups of potatoes, in small bit size pieces, until just tender, just enough water to cover, with salt.
You want about twice as many bits of potatoes as you have bacon and onion.
Takes about 10 min.
drain half or a little more of the water out of potatoes, add the bacon/onion, clam and clam juice mix in and stir,
add 1/4 stick of butter, it should melt because everything is still hot.
Then add milk or 1/2 n 1/2 till it looks as thick as you want it, salt and pepper to taste.
I DO use half and half, it makes it richer.
Put into fridge till next day. Trust me on this.

When you heat it up ( microwave is fine) it will be rich and thick and buttery.
Sourdough bread is naturally the accompaniment.

[struggle4progress]

4. Can't use onion, as one house guest loathes onions, but I can use bacon, though I

had thought I might use neckbone instead. But the proportions are very helpful! Thanks!

And yes, I do believe you about the importance of aging soup for a day

[pinto]

6. Water, milk, butter and black pepper.

I par boil quartered potatoes to start. Some folks add celery or leeks to the boil, something green. I always include celery and onion. Then drain but keep enough potato water to just par boil the fish and whatever spices you choose. That's the base stock, I guess.

Then simmer all together, slow with some milk, butter and black pepper. We serve the bowls topped with oyster crackers and chives.

[struggle4progress]

9. Thanks!

[msanthrope]

10. Fatback, cut finely. Render it out.

Sautee onions (leeks work well, too) untill translucent. Add diced redskin potatoes, and some clam juice, or fish stock. Slowly add cream, pepper, not much salt and your fish.