I don't know if the chef actually tested this recipe, but I can't believe that is the case. This chowder was overpowered by lemon juice - "juice of one lemon" is WAY too much. There was virtually no clam flavor. The measurements in general in this recipe were dismally inexact - meas...
I've made chowder many times in my life and I would make it a little different each time because I was trying to find the perfect recipe. I was never completely satisfied with the results. This recipe, however, is absolutely delicious. Everyone who ate it after I made it shares my opin...
now counting dozens of outposts along the eastern seaboard. Owner Roger Berkowitz recalls: "Initially we had done only fish chowder, [but] we tried an experiment with clam chowder and it went over well. ... As soon as we introduced it, I thought, 'Boy, why didn't we do that before...
Today I have a recipe for a hearty clam chowder enhanced with a mix of vegetables and herbs. In another recipe, for a Mediterranean-style taste, I steamed open the clams in a rich tomato/wine sauce that has nuggets of cooked Italian sausage and leeks in it. In todays last dish,...
Chowder clams and quahogs are the next two sizes up. Neither are very common outside of the Northeast unless you're foraging on your own. Both are good for the same sorts of applications as cherrystones, but it's a lot of clam and a very big shell. ...
I was so happy when I was at my local market and I saw fresh, local Pacific Northwest clam on sale. I actually went in for prawns, but they didn’t look as good as the clams, so I simply changed my game plan for clams. I often do that, if something else is on sale, or looks...
Chowder clams and quahogs are the next two sizes up. Neither are very common outside of the Northeast unless you're foraging on your own. Both are good for the same sorts of applications as cherrystones, but it's a lot of clam and a very big shell. ...