This recipe will Serve 6 people

The white sauce here will be made separate, and will then be added to the other ingredients later on as you prepare it.

Ingredients: White sauce

• 1tbsp. butter
• 1 tbsp. flour
• 2 cups scalded milk
• 1/2 tsp. salt, if desired
• Pinch freshly ground white pepper

Chowder

• 1 1/2 cups frozen whole kernel or freshly grated corn
• 1 ½ cups scalded milk
• 2 slices onion
• 2 egg yolks
• ½ cup light cream or milk
• 1 cup chopped shrimp, uncooked, fresh or frozen
• 2 tbsp. butter
• Salt, if desired
• Pinch freshly ground white pepper
• nutmeg, freshly grated, to garnish

Special Equipment
Food processor or blender

Preparation:

White sauce:
First, make the white sauce and set it aside, you will need it later.
In a medium pan, melt the butter and then sprinkle it on the flour, cook this over low heat, until it bubbles. Then gradually add in the scalded milk, and stir constantly until the sauce becomes smooth. Add some salt if desired and some pepper, then simmer it all over a low heat for about five minutes, or until the flour has cooked completely. Set it aside.

Chowder

In the top of a boiler, add corn, scalded milk, and onion slices. Cook this mixture, and stir occasionally, for about twenty minutes. When this has cooked, you may or may not want to remove the onion rings, before you put it in the food processor. If you want the corn to be creamier, you may put it in the blender.  Pour this mixture into the white sauce and bring it to a simmer. Then beat the egg yolks with light cream or milk and then stir it into the stew. Chop the shrimp into pieces and then saute it in butter in a skillet over medium heat for a bit. Then add the shrimp to the chowder. Season with some salt and pepper if you wish, and you are ready to serve! Grate the nutmeg over the chowder and serve.

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Serves 8

Ingredients:

• ¼ pound salt pork
• 1 dozen ears sweet corn
• 1 quart cranberry beans, shelled
• Water
• 1 quart rich milk
• ¼ pound butter
• 2 tbsp. flour
• 4 tbsp. cold water
• Salt and pepper

Preparation:

Cut the pork into cubers, and cut the uncooked corn from the cob. Then take the beans, the pork, and the cobs and place it in a large kettle and cover it all with water. Let this cook until the beans have become soft and tender. Then remove the cobs and scrape, add the scrapings to the kettle. Then take the milk, the pepper, the salt, and the butter and add to the mixture. Then add in the cut corn and let it simmer for about twenty minutes. Add in the flour mixed with the cold water to thicken the chowder. Then remove from the heat and allow the chowder to stand for a day. Then heat up again and you may serve!

Reheat and serve.

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Serves 10

Ingredients:

• 2 quarts fresh clams
• 2 ½ cups white wine
• ½ cup butter
• 2 cups onions, diced
• 1 ½ cups celery, diced
• 1 cup potatoes, diced
• 8 tbsp. butter
• 8 tbsp. flour
• Bottled clam juice
• 3 cloves garlic, minced
• 1 bay leaf
• A pinch each rosemary and thyme
• 3 ½ cups heavy cream
• 3 tbsp. fresh dill, chopped
• Tabasco sauce
• Salt and pepper to taste

Preparation:

Let the clams soak in some water for about an hour, to remove all of the debris. Then scrub all of the shells. Place it in a pan with wine, then cover and cook until the shells all open. Then take the liquid from the clams and put it through a strainer, and set it aside. Then remove the clam meat from the shells and set it aside.

Heat about 1/4 cup of the butter in a pan, and saute the diced onions until they become soft and golden. Then add in the potatoes, brown the vegetables and drain them on some absorbent paper. Then melt the 6 tablespoons of butter in a large pan and blend in the flour. Then add in the reserved clam juice, also add in enough of the bottled clam juice to make a total of about 8 cups. Bring all of this to a boil, and add in the minced garlic, the bay leaf, the thyme, and the rosemary. Let this simmer for about ten minutes. Then add in the browned vegetables and let it simmer until the potatoe have become tender. THen add in the chopped clams, the cream, the chopped dill, and a bit of tabasco sauce. Then bring the chowder to a oil again, and season to your liking.  You are now ready to serve!

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This recipe will Serve 6 people.

Ingredients:

• ½ pound fat salt pork, diced
• 1 large onion, sliced
• 4 medium potatoes, sliced
• Water
• Salt and Pepper
• 1 bay leaf
• 4 cups milk
• 1 ½ pounds smoked fillet of haddock, cubed.

Preperation:

Cook the pork and brown in a skillet, then add in the onion and saute it until it becomes soft and transparent. Then add potatoes and enough water to cover it. Then add in salt and pepper to your taste and the bay leaf. When the potatoes are almost done add in the milk and the fish and allow it to simmer for  about ten minutes, and you are now ready to serve!

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6 to 8 servings

This lovely soup may just become a favorite of yours, perhaps even more so than clam chowder itself!

Ingredients Needed for Mussel Chowder Recipe:

• 5 pounds mussels, scrubbed and de-bearded
• 1 cup plus additional water
• 1 tbsp. olive oil
• 4 slices Canadian bacon, finely diced
• 1 ½ cups chopped onion
• 1 bay leaf
• 1 cup chopped sweet green pepper
• 1 cup sliced celery
• 1 pound boiling potatoes peeled and cut into ½ - inch cubes
• 1 28 – ounce can plum tomatoes, drained, with their juice reserved, and chopped
• Salt to taste (optional)
• Freshly ground black pepper to taste
• Hot pepper sauce to taste (optional)

Preparation:

1. In a large kettle, steam your  mussels in a cup of water, over medium high heat for about five minutes or until the shells have opened. Then take the mussels out  and discard all of the mussels that have not opened. Save the liquid that the mussels were steamed in. Remove the mussels from the shells , and cut any remaining beards. Cover and set it aside.

2. Strain the liquid that the mussels were cooked in through cheesecloth, if necessary, add enough water to the liquid to make four cups of the liquid. Then set this cup aside.

3. Heat olive oil in the kettle. Then add the bacon, the onion, the bay leaf, and then saute these ingredints until the onion has become soft.

4. Add in the green pepper  and the celery and cook it for two minutes longer.

5. Then add in the potatoes and the tomatoes with the juice,  and the saved mussel liquid, the mussels, the salt, and the pepper. Then bring this all to a boil. Afterwords, reduce the heat and cover. Let the stew simmer for about half an hour, until the potatoes are tender. Then throw away the bay leaf and season the chowder to your preference with the hot pepper sauce. You are now ready to serve.

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Serves 12

Ingredients:

• 6 pounds fowl
• 2 quarts cold water
• ¼ pound salt pork, cubed
• 2 medium – sized onions, sliced
• 4 cups hot water
• 8 cups diced potatoes
• 1 tbsp. salt
• 4 cups milk, scalded
• 2tbsp. butter

Preparation:

A day before you plan to serve the chowder, clean the fowl and cut it into pieces, then cover it with water and heat it slowly until it start  to boil. Then let it simmer covered for about three hours, or until it has become tender. When it is done , remove the chicken, and dice. Allow all of the liquid to become cold, then remove the fat that accumulates and then once again add the chicken meat to the liquid.

The next day ( the day that you plan to serve it ) take the salt pork and render the fat from it, then remove the cracklings. Add onions to the fat and  cook them slowly until the onions have become a golden color. Place the onions and the fat in a large kettle and add the water, the potatoes and the salt. Simmer this until the potatoes have cooked and they become tender.  Then Bring the chicken liquid and the meat to a boil in  another pan. Let this boil for about ten minutes. Then add in the milk and the butter.  Lastly, combine these two mixtures, you may wish to thicken the chowder a bit

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Serve 6

Ingredients:

• ½ cup fat salt pork
• 5 large potatoes, sliced
• 2 cups milk, scalded
• 5 hard boiled eggs, sliced
• 2 tbsp. butter
• Salt and pepper

Preparation:

Mince the salt pork and render the fat in a pan. Then add in potatoes and just enough water to cover it all. Simmer it until the potatoes have become tender. Then add in the milk, the eggs, the butter, and cook, season to your taste!

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This is  a low fat recipe that you will love!

Makes 6 servings

Ingredients:

• 2 medium onions, chopped
• 2 medium stalks celery, diced
• 1 tbsp. olive oil
• 2 medium carrots, diced
• 2 tbsp. all – purpose flour
• 2 cans (14 ½ ounces each) defatted chicken broth
• 4 large potatoes, peeled and cubed
• 1 tsp. dried marjoram
• 1tsp. dry mustard
• ¼ tsp. curry powder
• ¼ tsp. ground black pepper
• 1 1/3 cups 2% low – fat milk
• 1 ¼ cups trimmed and diced fully cooked smoked ham
• 1 can (16 ounces) tomatoes (with juice)
• 1/3 cup thinly sliced scallions

Preparation:

In a pan add the onions, celery , and oil together. Saute this all in a medium to high heat pan for about seven minutes, or until the vegetables have become a golden  color. Then add in the carrots, and the flour. Stir this for about a minute, then add in the broth and leave until it becomes well blended.

Then add in the potatoes , the marjoram, the curry powder, the mustard, and the pepper. Bring this all to a boil and then lower the heat , making sure to stir this occasionally.  Do this for about fifteen minutes, or until the potatoes and carrots are almost tender. Then, using a ladle take 1 1/4 cups of the vegetables to a blender and add about half of the milk you will use. Then blend this until the vegetables become smooth and then pour it all in a large bowl.  Repeat this with another 1 1/4 cups of vegetables and the rest of the milk, return all of this in the pot , and add the ham , the tomatoes ( with its juice), and the scallions. Simmer this and make sure to stir. do this for about nine minutes, or until the reaming vegetables are nice and tender.

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This is a Massachusetts recipe

Serve 4 to 6

Ingredients:

1 quart clams
1 ½ cups cold water

Preparation:

Scrub the clams you will use and wash it to remove the sand and debris. Then place them all in a large kettle or pan and add water. Cover it and cook over a low heat . Cook until the clams start to open ( about twenty minutes) Then remove the clams. Take the liquid and put it through a strainer. If you wish to make more of this broth just add boiling water or milk to make more. You may serve this hot or cold, and you may add just a touch of paprika.

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