Jimmy Neutron Posted February 26, 2012 Share Posted February 26, 2012 So I've been enlisted to do chowder for a large group on a coast trip in a few weeks. I make a decent traditional chowder, but am looking for tips to put it over the top. Like to do things on the rich and herby side. We'll be digging fresh clams, but I don't know that we'll be able to get enough to stock this particular pot of chowder. I'll be bringing plenty of canned clams, stock and base to clam it up in any case. Ideas? TIA Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted February 26, 2012 Share Posted February 26, 2012 damn...I was voted best NE clam chowder in Imperial Beach 2 yrs in a row when i was a cook. What specifically are you looking for? What brand of clam base do you use? And using canned clams, do you incorporate the clam juice in lieu of water? Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted February 27, 2012 Author Share Posted February 27, 2012 damn...I was voted best NE clam chowder in Imperial Beach 2 yrs in a row when i was a cook. What specifically are you looking for? What brand of clam base do you use? And using canned clams, do you incorporate the clam juice in lieu of water? Not picky about the base I use - what everI find. Just looking for some unique ingredient or technique adds. I do use the juice from the canned clams as long as it is sediment free. Quote Link to comment Share on other sites More sharing options...
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