• Thredbende on July 31, 2011

  Page 167 for Chesapeake Crab Chowder is fantastic. I keep pasturized crab in my frig and 3 bottles of clam juice in my pantry, so this is always handy. I use the Penzeys "Chesapeake Bay Seasoning" instead of the more faded flavor of Old Bay. Living in Annapolis Maryland makes my neighbors pretty educated on how good crab recipes should taste. This one is 5 star.

Notes about Recipes in this book

• Christopher Kimball's buttermilk baking powder biscuits

  • Gio on June 23, 2014

    http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-best-drop-biscuits-recipe.html?ref=title

  • hibeez on April 01, 2021

    These are my husband's favorite biscuits. They are wonderful -- light, tender, so good with any seafood dish. I do mix the fat and flour in the processor, then manually add the liquid. Spectacular. I roll/pat the dough into a square, lightly trim the edges, and cut them into squares to bake. Saves time - no re-rolling.

• Corn chowder

  • LittleKi on November 05, 2020

    Perfection. I used home-canned sweet corn and it simply could not have been better.

• Crab stock

  • Lynnette on December 27, 2025

    I bought this book @ a Friends of the Library bookstall. I’m not sure I’m that keen to get to all the various chowders, but I find the section on seafood stocks invaluable. Just made the crab stock with the aromatics the author suggested, but adapted for the instant pot. Can’t wait to use this stock in a batch of San Francisco Cioppino or Singapore Style Chili Crab! BTW: the crab stock recipe wasn’t properly indexed here, but it pops up in ‘search.’

• Layered fish chowder

  • Fishboy9123 on October 01, 2022

    What a fantastic recipe, best fish chowder I've ever hade. Made with the homemade strong fish stock from this same book. Used a mix of black sea bass and monkfish. This was Juilia Child Beef Bourgogne good.

• Leftover turkey chowder with sage

  • ksg518 on October 19, 2025

    This is a great use for leftover Thanksgiving turkey! Probably not something I would roast turkey to make but always welcome after the holiday.

• Lightly curried mussel chowder

  • ksg518 on March 20, 2017

    This is fantastic! Like any shellfish chowder, it is a bit of work. And the cream definitely puts it in the "indulgence" category. But the combination of flavors can't be beat. The recipe notes that bacon can be used in place of the salt pork; I've always used bacon. I've found PEI mussels work well with this recipe since they're small enough to fit easily on a spoon. (My local Whole Foods usually has them.)

• Lobster and corn chowder

  • hibeez on October 19, 2017

    I don't even use lobster and it's fabulous. Use lobster stock.

• Manhattan red clam chowder

  • ksg518 on October 19, 2025

    Not a wow dish but a good rendition of the classic chowder. This makes a lot of soup.

• Mushroom chowder with curry

  • ksg518 on February 25, 2026

    This was pretty good especially as leftovers. It's a variation of the leek and mushroom chowder with curry recommended if you're using less than flavorful mushrooms. I used cremini mushrooms and substituted half and half for the cream. Next time I might up the amount of curry powder.

• Pacific Northwest salmon chowder

  • Gio on January 14, 2016

    Pg. 105-107. Made a couple of adjustments to the recipe because of necessity, I/2 recipe, pancetta instead of bacon, omitted tarragon, used dry thyme. Nothing drastic and I don't think it affected the final outcome. I thought this chowder was thinner than the others we've cooked from this book, which at this point are 10, with 1 more than once. You can safely assume that we love the recipes in the book. Perhaps more potatoes ought to have been crushed to give more body, but the finished chowder was quite tasty.