2 Reviews

Maybe if you add kelp powder in, it shall taste like the sea

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Mad Maryno May 24, 2005

Wow! I wasn't sure about this, but I figured it was worth a shot and I was delighfully surprised at how very well it turned out! I will be honest here and admit that I cannot recall ever having clam chowder in my life, but my New England-born boyfriend has and he gave this the thumbs-up too! I made a half recipe, but doubled the amount of tofu. The pan-frying gave it a delightful chewy texture and a nice flavor (it really lost the beany tofu flavor too). I did substitute half the soy sauce called for for fish sauce (we're not vegan/vegetarian and I thought it would add a bit of nice fishy flavor, which it did). I think this is a fabulous way to prepare tofu. I am always excited to try non-Asianic tofu recipes- one can only take so many slabs of tofu with soy sauce. BF said that most clam chowders he's had have been thicker than this, and I think it would be nice to be a tad thicker too. (It was a bit thick, but not very). So next time I may add less broth or more flour or more potatoes. I am considering experimenting with this some- like adding part clam juice for the broth or even trying to add some seaweed (like maybe Kombu) for more "sea" flavor. Overall, an exellent recipe with very good flavor and texture. I highly recommend and I will make again!

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Roosie October 30, 2004
New England Clam-less Chowder