[Cover photo by - Carla -.] My other soup cookbooks include Dreamy Cream Soups , For Health and Healing , Hearty Meat Soups , Meat-Free , Out of the Ocean, Into the Tureen , Slurping Round the World and Tomato Soup . . . Mm-mm, Good!
The first recipe I've contributed. This has become a household favorite and good for guests. I found it in Julia Aiken's cookbook Easy Entertaining, where she explains that she's taken some liberties with the original Bermudan recipe, preferring chunkier soups to liquefied ones. Me too.
My Mother used to make Oyster Chowder every year for Christmas. I admit mine is not as good as hers was (she didn't use a recipe), but for those of you who like Oyster Chowder, this recipe if pretty good.
You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 Tbsp salt, but I've reduced it to 1 tsp here and would use even less if making it just for myself. Some may like this better without the cloves; in that case, omit the cloves.
As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.
As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut.
This is the original recipe.
In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots.