No-holds-barred clam or fish chowder from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 145) by Mark Bittman

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  • EYB Comments

    Can substitute chicken stock for fish stock, and half and half cream or milk for cream.

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for fish stock, and half and half cream or milk for cream.

  • JimCampbell on January 01, 2024

    It's not bad. A basic chowder recipe. We tried three slices of apple wood smoked bacon. Not enough. Go with the 4-6 slices recommended, steering toward 6 slices. We used 1 cup of vegetable stock and 1 cup of chicken stock. We'd suggest sticking with fish stock or clam broth. We added a couple of cups of frozen corn. Nice addition. Don't be afraid of the salt. We would add more as we go along the cooking process. This is one of those chowders which will likely be better the next day, after the flavors meld.

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