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50 Chowders: One Pot Meals - Clam, Corn and Beyond by Jasper White

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Notes about this book

  • 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


  • 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.

  • 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.

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  • ISBN 10 0684850346
  • ISBN 13 9780684850344
  • Published Aug 28 2000
  • Format Misc. format
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

Writing in the same practical and unintimidating style that made his previous books classics, award-winning chef Jasper White presents the first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant color. The chief strength of this book lies in its enthusiastic descriptions and expert presentation of an astonishing range of chowders, from cherished favorites like New England Clam, Manhattan Red, and Corn to exotic newcomers like Bermuda Fish Chowder (best served with an inspired side-pitcher of rum), Pheasant and Cabbage Chowder, and Nantucket Veal Chowder.

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