Home Cooking


Maritime Clam Chowder recipes/secrets?


Home Cooking 3

Maritime Clam Chowder recipes/secrets?

coll | Oct 10, 2005 04:01 PM

There's a restaurant we go to that has several good things going for it, but the main one is that they serve "Maritime Clam Chowder" on occasion. They always have Manhattan and New England, but the availability of Maritime is hit or miss. It is like the best of both, but better than the sum of its parts, I don't know if it's this particular chef's recipe or that's normal, as I've never seen it anywhere else. As a matter of fact, I thought she had made it up until I googled it and found out it's a Nova Scotia/New Brunswick thing.
Anyway we took some home to analyze it, and the two things that are immediately apparent are: some kind of mildly hot chopped pepper is in it, rather than bell, and it's got some tomato but is creamy in a non-dairy way, I'm guessing maybe adding a little instant mashed potato or something like that? One recipe I found calls for some cheddar. Anyway they're closing for the season in a week or two, and I will be experimenting this winter with developing a recipe, so if anyone has any experience with this, please let me know. ( Our usual waitress said she would give me the recipe, as she had got it for her son, but every time we go, she's off and I have a feeling I won't catch up with her this year). Thanks if you know what I'm talking about!

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