As early as the 1700s, cooks began preparing a variety of chowders — made with various cuts of meat and vegetables.
But the most popular chowders contain a variety of seafood and fish, mixed with vegetables and milk.
According to a cookbook published in 1976, chowders must be rich, thick and creamy. If they lack any of those characteristics, what is prepared is not a chowder, but a soup.
This week’s recipes offer three chowder ideas.
• • •
Boston Clam Chowder
2 lbs. potatoes
4 tbsps. butter
1 onion, chopped
1 stalk celery, chopped
1 tsp. salt or more
2-10 oz. cans baby clams, undrained
4 cups whole milk
1 tsp. lemon juice
lemon pepper to taste, optional
1/2 cup chopped parsley
Peel and dice potatoes.
Melt butter in a large saucepan. Add onions, potatoes and celery. Sauté until onions are transparent. Add enough water to cover potatoes, celery and onion. Cook, covered, until potatoes are tender, about 30 minutes.
Add salt to taste, clams, milk and lemon juice. Simmer gently for about 30 minutes. Add lemon pepper, if using. Serve in bowls and sprinkle with parsley, if using. Makes four generous bowls.
• • •
Vegetable Clam Chowder
3 tbsps. butter
1 small onion, thinly sliced
1/2 green pepper, finely chopped
2 tbsps. flour
2-6 oz. packages dry potato soup mix
2-10 oz. cans whole baby clams
1-10 oz. package frozen mixed vegetables
Melt butter in large saucepan. Add onion, celery and green pepper. Sauté until vegetables are tender. Sprinkle in flour and cook, stirring for 2 minutes.
Prepare potato soup according to package directions. Combine with sautéed vegetables. Add clams and frozen vegetables. Gently simmer for 10 minutes. Makes six servings.
• • •
Catchall Chowder
6 bacon slices, diced
1 onion, chopped
1 1/2 cups water
4 cups peeled and diced potatoes
1 cup celery, diced
2 carrots, diced
1 chicken bouillon cube
salt and pepper to taste
1 lb. fresh or frozen fish fillets
3 cups milk
3 tbsps. flour
Sauté bacon and onions in a large kettle. Drain off fat.
Add water, potatoes, celery, carrots, bouillon and salt and pepper. Lay partially thawed fish on top. Bring to a boil. Cover and simmer for 15 minutes or until vegetables are tender and fish flakes when tested with a fork.
Add 2 1/2 cups milk. Blend remaining milk with flour and stir into chowder. Bring to a boil. Turn off heat and let stand 1/2 hour to absorb flavours.
Reheat gently to serving temperature. Makes 2 1/2 quarts.
Joyce Walter can be reached at [email protected]
