Prepare the clams by letting them soak in cold, clean seawater (preferably) or tap water for 1 hour with a tablespoon of baking soda. This one takes the very best elements of several dozen versions and puts them together to make a creamy, rich meal in a bowl that even New Yorkers will have to admit beats anything with tomatoes." Just remember: chowda don’t need no color–it’s already got one–white. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Place cod on top of the potatoes, not stirring, and re-cover the pot. You can do this in a food processor in pulses. Stir in the butter, remove the stew pot from the burner, but leave on the stove, covered, to stay warm for 1 hour or more and serve with common or oyster crackers. The Recipe. Remove the chowder and reheat over low heat. 5 Picturesque Cape Cod Summer Scenes To Help You Through The Winter February 3, 2021; Our Dairy-Free Cape Cod Clam Chowder Recipe January 29, 2021; Another MFCC Clothing Pre-Sale Is Happening Now Through February 6 January 26, 2021; How to Properly Release a Striped Bass [VIDEO] January 25, 2021 From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. There are other chowders. It’s much, much better than standardized commercial whole milk, and would be my recommendation nowadays. Place over medium-low heat until heated through, stirring often. Best chowder on Cape Cod! “ The Home of Cape Cod Clam Chowder.” Long before there was a yearly Chowder Festival held on Cape Cod there was one restaurant which could lay claim to being the king of clam chowder. 1. Of course all raw milk is unhomogenized (the homogenization process instantly turns it rancid). When they heard her yell to the kitchen “clam,” they believed that they would have to share a single clam for dinner, but were soon surprised “when that smoking chowder came in, the mystery was delightfully explained. Cape Cod Top 10: Clam chowder places. Clam chowder is always “aged.” That is, it is best when it sits on a warm turned-off stove for some hours or if it is reheated. So we asked folks on Facebook to name their favorite clam chowder spots on Cape Cod, collected the responses and came up with this delicious, alphabetically-ordered list. Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. I too feel very strongly about clam chowder. This clam chowder recipe is brought to us by Chef Andrej Klimovsky, a private chef and owner of Cape Cod Private Dinners. This classic New England fish chowder recipe was a favorite of one of Cape Cod's most beloved historic figures, Jacqueline Kennedy. Add celery, onion and potato. We are most famous for our multi award winning, thick and creamy, New England clam chowder. Stir remaining 1/2 cup milk into flour; stir into chowder. Since these aren’t readily available, the canned clams are perfectly acceptable. Allow to cool for about 5 minutes before serving. I have also been a chowder lover all my life. Add the reserved chopped clams and cook at a boil for 5 minutes, then turn the heat off and let the chowder sit. —Sandy Larson, Port Angeles, Washington. Mar 26, 2012 - Explore Pretty Picky Properties's board "Cape Cod Clam Chowder Recipes", followed by 446 people on Pinterest. Combine soups and half-and-half in a large stockpot. They should be live. 4 ounces meaty salt pork, rind removed and cut into small (1/3-inch) dice CAPE COD CLAM CHOWDER "Here on Cape Cod there are as many recipes for clam chowder as there are clams in the sea. If one doesn’t feel strongly, if one doesn’t defend a particular way of cooking something, I believe one is not really interested in food and therefore can ignore my ranting and raving to come. A clam chowder is made only one way (oh, pipe down, wait until you taste this), and you are more likely to find it well made on Cape Cod than in Boston, where chefs from other parts of the country work, and where they bulk up their chowders with flour. In John R. Bartlett’s Dictionary of Americanisms published in 1848 a chowder is described as a dish from New England made of fresh fish, especially cod, or clams, and stewed with slices of pork or bacon, onions, and biscuit, with the addition at times of cider or champagne. They can be used in chowders too, although my then 4-year old son Seri believed they had another purpose: he would find their half-shell on the beach and yell out to my buddy who still smoked cigarettes in those days, “Boyd, I found another ashtray,” as we cringed in embarrassment. Crecipe.com deliver fine selection of quality Cape cod clam chowder recipes equipped with ratings, reviews and mixing tips. 2 10-3/4 ounce cans New England clam chowder. You’re quite right, Anne, that any claim to “authentic” clam chowder will start a fight and although I don’t use the word “authentic” I do use the word “proper.” That’s the whole point: if you don’t feel strongly about clam chowder you’re not a chowdahead and you would probably eat any slop served forth. Reduce the heat to low and add the onions and cook until golden and very soft, about 30 minutes, stirring occasionally to deglaze the skillet. If you have less than 2 quarts of liquid in the stockpot add enough water to the collected juices to make up the difference, although you will probably have more than 2 quarts. Many cooks have many secrets to a good clam chowder and one of them is to cook the onions very gently so they caramelize a bit and disappear into the chowder. We asked folks on Facebook to name their favorite clam chowder spots on Cape Cod, collected the responses and came up with this delicious, alphabetically-ordered list. Total 0; Facebook; I've been wanting to make a dairy-free clam chowder for a while now, because I know some of you might be on special diets, or are just looking for healthier options for your favorite comfort foods. Go to Recipe ½ pound lean salt pork, diced Prepare to be amazed at the yummy alchemy now being performed by kitchen wizards at a South Yarmouth restaurant! From Boston's Atlantic Ave. to Newport, Chef Sigmund's is among the best chowders I have ever had. There are a good number of fish and clam chowders ranging from Newfoundland to Connecticut and the best, I find, are made within a 1/2 mile of the coast. You should have about 5 cups of chopped clams. Jul 16, 2015 - Explore Anne Malloy's board "Cape Cod" on Pinterest. Chop the clams. Visit original page with recipe. this link is to an external site that may or may not meet accessibility guidelines. To prepare chowder: In another 3-quart stockpot, melt 6 tablespoons butter. This is the best New England clam chowder recipe, ever! In the early twentieth century Cape Codders could regularly get raw milk for making their chowder which had a creamier taste than today’s pasteurized and homogenized milk. This thin, simple chowder is a take on a summertime favorite on Cape Cod. Now, let me talk a little about ingredients and techniques. Add chopped clam meat. Cook, covered, about 15 minutes or until potatoes are tender. Many fine cooks make many different fine chowders from coastal Maine down to Virginia, but a clam chowder wouldn’t be worth writing about if I didn’t dogmatically claim that this recipe, this recipe right here, is the only true one. Prepare the clams by letting them soak in cold, clean seawater (preferably) or tap water for 1 … But we know that the clam was thriving along the New England shore when the Pilgrims arrived in the early seventeenth century and we know from their letters that clams and mussels were foods described as “at our doors.” So it’s possible they made clam chowder. Remove the salt pork with a slotted spoon and set aside. Place over medium-low heat until heated through, stirring often. Doctoring your chowder once it’s finished with parsley or chives is a restaurant innovation to give the chowder “color”. Don’t use baking potatoes otherwise they will disintegrate and make your chowder too potatoey. The other standout on the menu is, as the name suggests, the lobster. The first mention of a chowder in print–and it was a fish chowder–was in 1732. The no-man’s land of this debate seems to be Rhode Island and southeastern Connecticut where a clear broth is used. Check the seasoning and add salt if necessary (it shouldn’t be necessary if you’ve used quahogs from Wellfleet) and the pepper and thyme. But not all unhomogenized milk is raw. Best Apple Recipes: Easy Desserts with Apples, Best Apples for Apple Pie, Our Favorite Apple Turnover Recipe, and More! © Copyright 2021 Meredith Corporation. Lost and Vintage Recipes : Breakfasts and Breads from the Editors of Yankee Magazine Everybody understands the stuggle of getting dinner on the table after a long day. A true clam chowder is very simple, but rarely gotten right. Oyster crackers Cook for an additional 10 minutes until the cod flakes easily with a fork. 1 large yellow onion (about 14 ounces), finely chopped For the onion, I like to use any large yellow onion. By 1880, clam chowder had become a regional dish from Maine to Virginia. I find the ratio of milks I use to work perfectly, but it is an attempt to overcome the unsatisfactory commercial milks. Strain the liquid through a chinois, a conical strainer, into a smaller stew pot. Offers may be subject to change without notice. Best recipes; My recipes; Find recipes: Cape Cod Clam Chowder . Captain Parker's Pub is a family friendly restaurant overlooking Parker's River in West Yarmouth, MA. When I was a kid growing up on the North Shore of Long Island cherrystones were also used for baked clams: the clams were shucked and chopped and mixed with bread crumbs and oregano. https://www.realfoodtraveler.com/cape-cod-clam-chowder-recipe Since that’s hard to find for most people, it’s permissible to use whole pasteurized milk with the addition of half-and-half and/or heavy cream. Oh sweet friends! Bookmark this recipe to cookbook online. The best clam chowder on the Cape is a little place at 419 Lower County Road, Dennis Port, called the Wooden Shoe. Get one of our Cape cod clam chowder recipe and prepare delicious and healthy treat for your family or friends. Cover and bring just to boiling. Food, Cooking, Cuisine, and Gastronomy by James Beard award-winning cookbook author Clifford A. Wright, In “Chowder” the title of chapter fifteen of Herman Melville’s Moby-Dick or The Whale, we find Ishmael and Queequeg on Nantucket when they stop in at the Try Pots, an inn where Hosea Hussey was known for his famous chowders. Learn how to cook great Cape cod clam chowder . Well, normally one doesn’t need to shuck quahogs because they’re only used for chowder, whereas littlenecks and cherrystones are usually eaten raw. 6 tablespoons unsalted butter 1 cup heavy cream Best Clam Chowder in Cape Cod, Massachusetts: Find 93,952 Tripadvisor traveller reviews of THE BEST Clam Chowder and search by price, location, and more. The dividing line between chowder made with milk and chowder made with tomatoes was also starting to form about this time and the dividing line seems to be southwestern Connecticut and south where they use tomatoes and Cape Cod and north where they use milk. Chowder has a history. Cover and heat the chowder until it is about 140 degrees F. The broth should never even come close to a boil though, otherwise the milk will curdle. by Lauren Collins. Meanwhile, in a skillet, cook the salt pork over medium-low heat until nearly crispy, about 15 minutes, stirring. Remove from heat and remove lid. Cape Cod cooks like to “age” their chowders by cooking them the day before or letting them sit for some hours before serving, that’s why you find many early recipes saying that you move the kettle to the back of the stove. Arriving tired and hungry, they expressed their desire for chowder and when asked by Mrs. Hussey “Clam or Cod?” They ordered clam. Best of New England Seafood Recipes: How to Cook Scallops, How to Make Clam Chowder, Cooking Lobster Tails, Cod Fillet Recipes, Haddock Recipes and More. Best of New England Seafood Recipes: How to Cook Scallops, How to Make Clam Chowder, Cooking Lobster Tails, Cod Fillet Recipes, Haddock Recipes and More. Makes 10 servings, Don’t know that I would be up to this large a batch! Cape Cod Top 10: Best chowder It’s been a clam chowder kind of spring on Cape Cod, with chilly, wet days producing a deep need for hot, creamy, clammy goodness! I always use salt pork rather than bacon in chowders because I think bacon is too strong a flavor. Adapted from a family recipe. Add reserved liquid, potatoes, and onion to fat in saucepan. https://www.food.com/recipe/the-best-damn-clam-chowder-ever-177927 In another pot – over medium heat – melt the butter then whisk in the flour until smooth. Stir in clam stock, garlic, thyme, bay leaf, and salt and pepper to taste. Cook over medium heat until potatoes are tender. Cape Cod’s Skipper Chowder House has been serving the famous seafood soup since 1936. Boil potatoes in water for about 10 minutes; drain and add to soup mixture. Strain again through a cheesecloth-lined strainer if necessary. All of the chowders mentioned before the mid-nineteenth century were made with water and not with milk, although they did contain salt pork. A clam is a delicate creature and gets easily lost with too much starchy thickening, acidic vegetables, herbs, seasoning, or bacon as opposed to salt pork flavor. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Add salt and pepper to taste. Cover, and cook until clams have opened, … It was always served clear or naked . Good appetite! In Maine, though, they’ll used any kind of clam. Freshly ground white pepper to taste But the piece of technology that makes the difference isn’t pasteurization, it’s homogenization — the worst, dumbest thing that’s done to milk by the American diary industry. It should be rich fresh creamery milk, preferably raw. From here it spread to Nova Scotia and New England probably via fishermen who fished the Grand Banks and would regularly put into local ports when severe storms arose. 2. The award-winning chowder features great American surf clams, bacon, butter, onion, celery and a … Each fisherman would add a little to the cauldron along with biscuits and some other condiments and then he would be doled out his portion. Cozy up on chilly nights with a bowl of delicious, Cape Cod Clam Chowder. Cook onions in melted butter until clear, 3 to 4 minutes. See more ideas about clam chowder, clam chowder recipes, chowder. Chowder appears to derive from the French word chaudière, a cauldron used by the fishermen of Brittany to cook up a fish chowder. Mildred’s chowder was so beloved that everyone from Presidents to the average Joe would flock to the cozy establishment abutting the Barnstable Airport. See more ideas about cape cod, cape cod vacation, cape. There’s a little improvement on the milk front in recent years, and many small dairies are now producing whole milk pasteurized at a relatively low temperature by the old-fashioned batch method and not subjected to homogenization. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Some cooks use littlenecks, razor shell, or soft-shell clams, but if you do that’s a different chowder. There are fish chowders, corn chowders, lobster chowders, parsnip chowders, and many others. Whisk in the flour, and cook for a few minutes, stirring, to eliminate any raw flour taste. 2 quarts water On Cape Ann, and on Cape Cod, soft-shell clams are used for fried clams, not chowder. Adding flour and cream, popular with restaurant chefs, turns the elixir into an unappetizing and gummy “white mud.” Cream is also a no-no, but sometimes permissible (see below). Add the On the question of the milk that should be used: Though I didn’t specify any special kind in my recipe, it would be a great idea to search out something better than usual commercial whole milk. Surf clams (Spisula (Hemimactra) solidissima Dillwyn) are large deep water clams that get washed up with the surf on the ocean side of Cape Cod. 20 pounds quahogs or large cherrystones on January 29, 2021. Preparation. 3. 5. Remove the clams and rinse then place them in a large stockpot filled with the water. Very similiar to your recipe except for serving. Bring the reserved clam liquor to a boil, then cook the potatoes until three-quarters cooked and nearly tender, about 8 to 10 minutes. 2 cups whole milk 2 pounds boiling potatoes (such as Yukon Gold), peeled and diced Once it is hot, add the milk, half-and-half, and or cream. Cover, turn the heat to high, and steam the quahogs until they all open, about 25 to 30 minutes. On today's CapeCast: Can clam chowder be fried? But it does sound like a noble recipe. ), and never canned clams, and with diced lean salt pork (not bacon–too smoky; I don’t buy Chef Jasper White’s speculation that the smokiness resembled the original), onion, potatoes, butter, salt, white pepper (not black pepper, so the kids won’t try to pick them out), and if you can manage it, raw fresh creamery milk. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship’s biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.” Some commentators fail to mention that as soon as they finished their clam chowder they then ordered a fish chowder and ate that too. Salt, if necessary Our Dairy-Free Cape Cod Clam Chowder Recipe. Third, the potatoes should be waxy boiling potatoes such as Yukon Gold or Red Rose that can handle boiling and still retain their shape. Remove the clams from their shells once they are cool enough to handle and discard the shells but save all the liquid. there would be a pitcher of warm cream and butter to add as much as you wanted.. © 2021Cook-Coquus Maintained by StudioSJS, Cook (English)-Coquus (Latin) is where you will find cooking inspired by the, Tomato, Fig, Avocado Salad for a Memorial Day Party, Food of Medieval Andalusia and the Expulsion of Spanish Muslims, Fennel Salad from Algeria Perfect for May, Spareribs Braised with Artichoke and Fennel Leaves, Cocido, the Quintessential Spanish Stew from Andalusia, Make Clam Chowder Properly–As They Do On Cape Cod. The earliest chowders were fish chowders and they were always made in a clear broth. MyRecipes may receive compensation for some links to products and services on this website. Every ingredient is important in chowder. Just as a proper chili con carne never has beans or tomatoes in it, for me a true clam chowder should never contain flour, nor cream, certainly never fish broth (might as well call it fish soup), and god forbid a tomato. Add the corn and evaporated milk and stir well. Stir in clams, 2 cups of the milk and the light cream. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. First, the quahogs (pronounced KOhog) used are large clams that are also called hard clams, and when they’re smaller, littlenecks and cherrystones. This recipe is a Cape Cod clam chowder and I believe the best clam chowder is made on Cape Cod. Some time I’ll try steaming the clams first as called for in your recipe. A quahog is too big and tough to be eaten raw that’s why they are used for chowder. Let the chowder age in the refrigerator for 24 hours. It seems that these Breton fishermen were responsible for bringing their chaudière to Newfoundland where it was made with fish or clams. Add the salt pork and onion mixture to the potatoes and stir. growing up on cape ,my mother said she was making original choder. One last warning: Be very careful with milk or it will curdle. Hearken to me. ½ teaspoon dried thyme Discard any clams that remain firmly shut. Let … 4. Chowder recipes have been around for hundreds of years, and, while the New England version has a variety of iterations, it’s largely the same at its core. Contest-Winning New England Clam Chowder. Let those who disagree with me argue for their alternative, in the meantime don’t bother me–I’m eating chowda. We are open year round and have been serving Cape Cod for over 30 years. ... but Ella’s Woodburning Oven has the best chowder on or off Cape!! Cook over medium heat for 20 to 25 minutes, or until vegetables are tender. Best Clam Chowder in Chatham, Cape Cod: Find 9,852 Tripadvisor traveller reviews of THE BEST Clam Chowder and search by price, location, and more. Add all the collected clam juice to the water you steamed the clams in. It’s always served with common crackers and hot, but not piping hot. Melt butter in a saucepan over medium-low heat. 3 cups half-and-half In a paraphrase of one writer, a properly made New England clam chowder is a dish to preach about, a dish to sing hymns for, to fight for. Set aside over low heat. Second, the milk is important. The award-winning clam chowder is packed with clams and potatoes and is available for $4.29 per cup, or $5.99 for a bowl. Adding a tomato means you’re from below the chowder Mason-Dixon line for New England chowderheads. Cape Cod Clam Chowder Spring on the Cape is at its peak this week, with trees budding, boats going back into the water, gardens being cultivated, summer cottages being opened and the pungent smell of salt water filling the air. There is no record of a clam, as opposed to fish, chowder before the mid-nineteenth century, although the first written mention of clams being used in chowder is from 1829 in Lydia Marie Child’s The Frugal Housewife. Meanwhile, let me suggest that you bring the milk or milk-cream mixture to a boil (or close) in a separate saucepan before adding it to the chowder. I found this 50+ year-old magazine clipping tucked into a cookbook I inherited from my mother-in-law, Grace. A true clam chowder is made with, and only with, live quahogs with their liquor (Mercenaria mercenaria Linn. 0 comments. Set aside over low heat. ⭐ ⭐⭐⭐⭐ I'm over 60 years old, and have lived in the Boston/South Shore/Cape Cod area all my life. What about shucked clams versus steamed clams? In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. One reason I steam the clams first is because there are just too many to shuck and furthermore the extra cooking through steaming helps tenderize the otherwise pretty chewy quahogs one is likely to use. Garnish with tomatoes and chives, if desired. MyRecipes.com is part of the Allrecipes Food Group. But for me my favorite chowder is the one I would make every summer in Wellfleet on Cape Cod either at my own stove or had at PJ’s Dari-burger in Wellfleet with quahogs. Therefore it’s proper to mix whole milk with half-and-half or a little heavy cream to approximate that old time taste. Clam chowder can also have a little celery and a little sprinkle of thyme, but that’s it. Still, I’m loyal to my own version, which you may find by Googling “Any claim to present an ‘authentic’ New England clam chowder”. If scum forms, skim it off at once. Saute until vegetables soften. Cape cod clam chowder recipe. In 1751, the Boston Evening Post published a recipe for chowder containing onions, salt pork, marjoram, savory, thyme, ship’s biscuit (hardtack), and fish, to which was added a bottle of red wine. Thanks to everyone who participated! The Try Pots had great chowder, as Captain Ahab said “chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish-bones coming through your clothes.”.