Comments on: New England Clam Chowder

By: Mike

Mike — Sat, 05 Dec 2009 21:26:08 +0000

As for the corn …. if you are looking for a twist, add some corn and throw in some fresh shucked oysters and juice.

I was cleaning out the fridge/freezer to leave from our coastal vacation home and threw the oysters and frozen corn kernels into my homemade clam chowder, and to my surprise it sweetened the already good chowder.

Not traditional, but cetainly a good twist.

By: Matzo

Matzo — Sat, 17 Oct 2009 18:10:16 +0000

I love the Union Oyster House. We went at an odd time, and the oyster shuckers took the time to explain which ones were the best and why they threw away ones that most restaurants would keep.

Thanks for the recipe. I’ll definitely try it as it gets colder.

By: Dawn

Dawn — Wed, 05 Aug 2009 21:07:17 +0000

Half-and-half is similar to single cream. The fat content is slightly different, but either will work. You could even use milk, but it won’t be nearly as thick.

Regarding measurements, I recommend using a unit converter to find the equivalent in whatever units you’re comfortable using. Here’s one I found using Google:
http://www.digitaldutch.com/unitconverter/volume.htm

By: Jane

Jane — Wed, 05 Aug 2009 20:14:50 +0000

I’ve only ever tried the clam chowder in the Oyster Bar at Grand Central Station and loved it. I’d really like to have a go at making it myself but don’t have a clue what half and half is. Also being Welsh, we don’t use cups in measuring so what kind of measures would I be looking at using?

By: awig

awig — Wed, 15 Jul 2009 04:09:00 +0000

hey, i have those mugs!

By: Dianne

Dianne — Mon, 13 Jul 2009 13:25:21 +0000

Clam Chowder is one of my all time favorite soups and this looks fabulous!

By: breadchick

breadchick — Sun, 12 Jul 2009 04:15:51 +0000

Hi Dawn,

As a long time resident of Boston prior to moving to NYC and a frequent UOH diner, the napkin is true. While not always the Union Oyster House, a restaurant has operated continuously at that location since 1826, making it the oldest restaurant in the US. Their chowder is indeed good.

I love that mini scene at the wait station and it makes me a bit homesick for some oysters on the half shell.

By: Dawn

Dawn — Sun, 12 Jul 2009 01:40:50 +0000

Haha! You know, now that you point it out that does look like corn in the spoon. It’s actually the potatoes I used. They were Yukon gold potatoes, and their flesh is rather yellow.

By: Dawn

Dawn — Sun, 12 Jul 2009 01:38:31 +0000

Hi Jean,

Yes, I imagine it would be a challenge trying to rewrite recipes for the home kitchen, but I’m so glad you were up for the challenge! I’ve tried a few different clam chowder recipes before this one, and not one of them was worth making a second time.

I’d love the opportunity to check out your other cookbooks! I’ll send you an email privately with my information.

Thanks for stopping by,
Dawn

By: okra

okra — Fri, 10 Jul 2009 20:11:16 +0000

Salt pork is the true New England way. I think you have the recipe right, but looking at the attached picture – is that corn in the spoon?