50 States/50 Dishes: Clam Chowder (Massachusetts)


My 2015 resolution to cook and try a dish from all 50 of the United States.

This week we’re making New England Clam Chowder. Also known as “White Chowder” due to its cream base. I used canned clams as getting properly fresh ones where I live can prove to be a bit more of a challenge than originally anticipated. I note this a few times in the video but the order in which I add the flour to the whole is incorrect. It should be added after the onions and celery have become tender BEFORE adding the wet ingredients. If you mess up like I do a solution can achieved with a whisk.

Enjoy your Chowdah! Go Sox!

This video, as you may have noticed, is being posted a week late. I took some very enjoyable time away for my anniversary with my wife and will be catching back up with regular updates with my following video.

Mary Jane's Garden - Get Ready For Spring 250x250

Recipe most closely followed: http://www.foodnetwork.com/recipes/dave-lieberman/new-england-clam-chowder-recipe.html

I added bacon and spices to the above recipe. Also: in lieu of creating croutons you can get a crispy baguette and dip it in the chowder.



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