New England clam chowder from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 04, 2012

    p. 302 So this is the very first recipe I’ve tried from this highly recommended book and the results blew us away! This is, without a doubt, the best clam chowder we’ve ever had! In fact, one of our guests said it was the best thing he’d ever eaten! He is a self-proclaimed clam-chowder-lover though so I’ll take that feedback in context. Honestly, I just can’t express how good this was. The sweetness of the leeks enhanced the sweetness of the clams. The chopped thick cut bacon imparted a lovely smoky flavour and the texture of the small pieces of bacon mirrored the texture of the clams. I will say that I opted to chop my veggies in a 1/4 in. dice vs the mincing that RM recommends since we usually like our chowders chunky. We also really liked the addition of white wine (vs dry sherry which I find is more traditional). If you like clam chowder, you must give this a try. A truly outstanding recipe. photos here: http://chowhound.chow.com/topics/600174#7127502

  • Delys77 on July 09, 2012

    Pg. 302 This was fabulous! A very hearty soup that will satisfy a 4 as a meal accompanied by some bread or perhaps a nice green salad. I did simmer the base closer to 20 minutes to make sure the potatoes were done, otherwise I followed it exactly. Not fishy in the slightest, just the perfect balance of richness, smokiness, and slight tang from the lemon. I ended up using 50% half and half and 50% cream and tasted delicious. Although I do suspect the mouth feel from all cream would have been even better.

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