Recipezaar: Northeastern U.S.,Chowders recipes

The Mooring Restaurant's Clam Chowder

Tue, 27 Sep 2005 17:53:49 -0400

Recipe courtesy, The Mooring Restaurant. You can use more or less half and half to suit your taste. -- posted by Baker*Chick

New England Fish Chowder

Fri, 30 Sep 2005 14:40:31 -0400

To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesnt require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder. -- posted by mtodryk

Irish Clam Chowder

Tue, 11 Oct 2005 16:38:37 -0400

A different clam chowder. Quick and easy enough for a weeknight. -- posted by Queen of Everything

Rhode Island Clam Chowder

Mon, 31 Oct 2005 15:45:36 -0500

According to the cookbook, this delicious recipe is best when made in the morning and served hot at night. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 -- posted by Molly53

Downeast Fish Chowder

Mon, 31 Oct 2005 15:53:31 -0500

Just lovely served with pilot crackers or hardtack (recipe #143900). From the the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 -- posted by Molly53

New England Lobster Chowder

Tue, 01 Nov 2005 13:57:07 -0500

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving. -- posted by Molly53

New England Clam Chowder

Sun, 20 Nov 2005 23:32:53 -0500

My sister sent to me. Calls it the best she's had and it's lower in fat than most. -- posted by KathyP53

The Real Deal New England Fish Chowder

Thu, 01 Dec 2005 15:52:39 -0500

I have been eating and making this my entire life! I also use the same basic recipe to do my clam and corn chowders. Chowder must be a milk based soup and the originals were fish and clam only. Corn and some wacky ones appeared later. I thicken my chowders and my mother doesn't. It is personal preference, though the earliest chowders were thickened using ground Ship's Biscuit and then Common Crackers. Chowder means Maine to me, where I was born and raised. I use evaporated milk for the creaminess without the cream. Many use milk and some use half-and-half. Chowder should be simple and flavorful from the fish or clams, potatoes and onions and never "mucked up." Okay, so I am a chowder purist! :) I have also given my own clam and corn chowder variations. Small salt pork cubes crackly fried and drained on a paper towel used to be added last to chowder though many people dropped this when cholesterol became bad news. My mother stopped using the fried salt pork which I never could keep my hands out of before it went into the chowder. I have gotten used to it this way and even in many/most chowder houses around New England, you will see this practice has ceased. -- posted by Miss Elizabeth

Scallop Chowder

Mon, 02 Jan 2006 14:42:58 -0500

This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks -- posted by Nana Lee

Easy & Delicious Clam Chowder

Mon, 30 Jan 2006 21:23:27 -0500

This is a very simple chowder that will get raves from your guests. This is my own recipe and I encourage experimentation and modifications! -- posted by Chadley25

Basic Chicken Chowder

Mon, 06 Feb 2006 18:18:10 -0500

A really simple version of chicken chowder that doesn't require too much effort and NO milk! I like to serve this with some oyster crackers for a nice winter's meal! -- posted by Cookin'withGas

Easy Fish Chowder

Fri, 10 Feb 2006 17:20:24 -0500

A belly-warmer for the long cold days of winter and a meal in itself...Serve with some oyster crackers! -- posted by Cookin'withGas

Bacon, Shrimp, and Corn Chowder

Thu, 16 Feb 2006 14:27:30 -0500

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. -- posted by Kim127

Great-Gramma's Corn Chowder

Thu, 02 Mar 2006 20:24:40 -0500

Whenever I fix this for friends the first reaction is "Yuck, Corn? Chowder" But they always leave with a full belly and the recipe in hand. Try it you will not be disappointed. -- posted by Lisa Lou Who

New England Cod Chowder

Mon, 27 Mar 2006 20:11:44 -0500

A creamy winter warmer, but good anytime. -- posted by Alan in SW Florida

Herbed Haddock Chowder

Mon, 24 Jul 2006 21:17:20 -0400

Fresh herbs will be best in this and you may use any firm white fish in place of the haddock.Clipped from a 1996 cooking magazine. -- posted by HeatherFeather

Easy Crab Chowder

Thu, 24 Aug 2006 22:04:24 -0400

High protein, low fat, terrific flavor -- posted by NormCooks

Scallop and Mussel Chowder

Mon, 18 Sep 2006 22:10:01 -0400

A good seafood lunch or light supper year-round, but I like it when the weather gets chilly. If used as an appetizer, can stretch to 6 servings. -- posted by echo echo

The Ospidillo Cafe Crab Chowder

Sat, 14 Oct 2006 07:20:50 -0400

But it's NOT crab -- it's imitation crabmeat so it's CHEAP... and delicious! I created this one because I really like the cream chowders that I've savored in New England. We have trouble obtaining good seafood where I live here in southern Ohio, so I decided to make due with what I COULD get. One thing that's always cheap and available around here is frozen imitation crabmeat. So I gave this a lot of thought, did some preliminary experimentation, and this dish was the ultimate result. I'm very happy with this recipe and I find it quite similar in flavor to a rich clam chowder. The idea of using local fresh and common vegetables worked out well for boosting the flavor too. While the veggies enhance the dish, make no mistake about it, this recipe definitely conveys the full ambiance of a seafood chowder. Cooking and prep times are approximate. I hope you enjoy it as much as I do. big pat. -- posted by Bone Man

Sweet Corn Chowder

Tue, 24 Oct 2006 23:32:59 -0400

This is a tasty warm cream chowder. -- posted by Chef #369852

Quick Tomato Pork Stew

Mon, 20 Nov 2006 19:03:20 -0500

Although pork tenderloin is an expensive cut of meat, it cooks quickly and has great flavor. Buy a 1- to 2-pound section, cut it up and store it in the freezer and thaw a piece when you want to make a quick stew. -- posted by Magikal Martha

Ex's Clam Chowder

Sun, 24 Dec 2006 08:11:42 -0500

Best chowder i have ever eaten,super creamy and hardy. -- posted by Chef #408594

Red Lobster Clam Chowder

Wed, 17 Jan 2007 14:25:28 -0500

This is by far my favorite ever recipe for clam chowder. I always replace my salad with a cup of this. I was shocked that nobody had posted it. -- posted by Redneck Epicurean

Corn and Kielbasa Chowder

Mon, 22 Jan 2007 18:34:28 -0500

Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine. -- posted by KelBel

Corn & Sausage Chowder

Thu, 01 Feb 2007 16:09:43 -0500

This is a favorite family recipe, we make this often on cold wintry days. It is very easy to make and can also be made in a crock pot to take to family gatherings. -- posted by gerbercl

Crab and Corn Chowder by Don Morrison's Chowder House

Wed, 07 Feb 2007 13:29:52 -0500

Don Morrison's Crab and Corn Chowder from Morrison's Chowder House in Freeport, Maine. I haven't tried this yet (just saw it on our local TV.), but I love REAL old fashion chowdas' as I grew up eating my grandmother's many different types. Hope you love it as much as I'm sure I will. -- posted by Dee Coonhound

Cod Chowder With Saffron and Potatoes

Fri, 23 Feb 2007 18:31:28 -0500

The saffron adds a nice touch to this "delicate" fish and broth. -- posted by Chef #294011

Full of Flavor Cheesy Corn Chowder

Thu, 08 Mar 2007 20:41:49 -0500

Comfort food? You got it! The secret to this recipe is the evaporated milk! This is several recipes combined to make one yummy soup!! I use my own home-grown and frozen corn (about 2 1/2 c.) and cream only about half of it...but, the frozen creamed corn from your grocer's freezer or canned creamed corn are great too! Sometimes I use a little seasoning salt instead of just salt to add a bit more flavor. Enjoy! -- posted by SReiff

Newest New England Ham & Clam Chowder for the Family

Fri, 09 Mar 2007 18:19:02 -0500

Creamy and rich and hearty and easy! For those of us with BIG families and who do NOT have easy access to fresh clams, here's the answer. Served with some home-made French bread croutons and sprinkled with grated Cheddar cheese. Do NOT boil the soup after adding the clams--this contributes to Rubber Clam Eraser Syndrome!!! Ewwwww!!!! -- posted by Debber

New England Fish Chowder

Sat, 07 Apr 2007 23:27:23 -0400

Hmm mm good -- posted by swirlycinnacakes

Ham, Corn & Sweet Potato Chowder

Mon, 09 Apr 2007 19:07:31 -0400

This is a quick and simple chowder I made with Easter leftovers. Five ingredients to pure comfort food. Everything is pre-cooked so all that really needs to be done is to heat together. -- posted by KelBel

Clam Chowder

Mon, 23 Apr 2007 21:38:39 -0400

This is a creamy, gluten-free, New England-style chowder. When buying fresh clams be sure that they are all closed tightly. Clams that are opened are already dead and not a good idea to cook. Buy your clams no more that 1 day before you are going to use them. To keep them alive put them in a bowl and cover with a damp towel and place in the back/middle of the middle shelf in your fridge. (That is the coldest place.) This chowder is easy to make and very easy to eat. ;) I hope you enjoy! -- posted by Rissa Lou

Rocky Point Clam Chowder

Fri, 27 Apr 2007 11:28:52 -0400

This is a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the recipe in half. Serve with my clam cake recipe. Close your eyes, take a bite and you are in Rhode Island! -- posted by "Food:The Way To Anyone's Heart"

Maine Clam Chowder

Sat, 12 May 2007 17:16:25 -0400

Creamy and good. From the cookbook, "Maine Ingredients". -- posted by Vicki in CT

Maine Shrimp Chowder

Sat, 12 May 2007 17:17:56 -0400

From Saveur Magazine. This is a lighter chowder, not so thick. The shrimp flavor really stands out. -- posted by KathyP53

Steve's New England Clam Chowder

Wed, 16 May 2007 21:26:32 -0400

All my recipes are gourmet and require the freshest of ingredients. Usually seasonal. I developed this recipe through trial and error over 25 yrs. The season is coming up for this recipe. Enjoy. -- posted by Chef stevemib

Maryland Crab Soup

Mon, 28 May 2007 22:37:21 -0400

This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it. -- posted by Leslie in Texas

Maryland Crab Stew

Wed, 30 May 2007 22:34:20 -0400

This is a tomato-based crab stew,with clams and vegetables. Originally from an October 1980 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor. It was requested from Dockside Murphy's restaurant in Salisbury, Maryland. -- posted by Leslie in Texas

Bob's Clam Hut Clam Chowder

Wed, 06 Jun 2007 22:47:46 -0400

If you have ever been to Bob's, you know your in for a real treat with this delicious chowder. Top with oyster crackers and enjoy! -- posted by CookinNEatinGal

Venus De Milo Seafood Chowder

Thu, 07 Jun 2007 22:45:14 -0400

For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This recipe is yet another first place winner at the Newport, Rhode Island Chowder Festival -- posted by "Food:The Way To Anyone's Heart"

Venus De Milo New England Clam Chowder

Fri, 08 Jun 2007 14:51:23 -0400

This recipe is a multiple winner at the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a 3 time winner and has been enshrined in the Chowder Hall of Fame. The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. -- posted by "Food:The Way To Anyone's Heart"

Lobster Chowdah (Chowder)

Tue, 19 Jun 2007 21:44:32 -0400

This is a chowder that uses left over lobster shells as a base for the stock. This only contains a small amount of the actual lobster meat...why, because you already ate it at the lobster boil! We bring home shells whenever we go to Abbott's In the Rough a wonderful restaurant on the Sound here in CT. From NewEnglandCooking.com. -- posted by Vicki in CT

Sea Bass Chowder

Thu, 28 Jun 2007 11:20:35 -0400

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. -- posted by echo echo

Hearty Clam Chowder

Sun, 19 Aug 2007 23:53:21 -0400

Luscious, thick chowder is guaranteed to feed the chilled and starved at your table. -- posted by Momma Mia

Crock Pot Manhattan Clam Chowder

Tue, 28 Aug 2007 17:27:23 -0400

From About.com -- posted by Dr. Sessions

Niantic River Clam Chowder

Mon, 24 Sep 2007 19:56:03 -0400

This chowder is modified from a recipe found in The Simply Seafood Cookbook of East Coast Shellfish by R. Marilyn Schmidt. The Niantic River in Connecticut is a beautiful natural estuary in the shadow of the Oswegatchie Hills that are currently threatened with construction by an unscrupulous developer. The quahogs from the river, along with all the natural wildlife, may suffer should his plans go forward. So enjoy the chowder, and do what you can to fight against this encroachment on one of the area's most beautiful remaining green spaces. Visit http://www.savetheriver-savethehills.org/savehills.html -- posted by NoProblems

My Best New England Clam Chowder

Tue, 02 Oct 2007 22:34:04 -0400

My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've "futzed" around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make. -- posted by anni

Pumpkin Corn Chowder

Sun, 21 Oct 2007 01:18:29 -0400

An easy and filling soup. Perfect for a cool fall afternoon or winter evening. Low in fat and calories. -- posted by KelBel

Hearty Salmon Chowder

Thu, 29 Nov 2007 02:49:01 -0500

I combined several good quality salmon chowder recipes to put the best parts of all of them together. It turned out incredible, so I thought I'd share it here. The best part is that this is SO very easy. I hope your family enjoys it as much as ours does. -- posted by Angelady

Comforting Corn Chowdah... New England Style!

Sat, 08 Dec 2007 02:11:30 -0500

After studying various recipes and methods, I've finally perfected the best corn chowdah that I've ever tasted. It's filling, reheats well, and it's always a hit to even those who claim to "hate" corn chowdah. I like to serve it with a dense honey cornbread. This recipe will yield a lot but is easily halved. It freezes well... Just add a little milk upon re-heating. I'll also add... this is NOT low-fat, low calorie, or low carb by ANY means... Just the way I like it! -- posted by mamaXmama

Corn Chowder

Wed, 12 Dec 2007 00:15:05 -0500

If you like corn chowder, you'll love this one. Given to me by my mother-in-law. It is one of my DH's favorites. -- posted by eclectic1

New England Clam Chowder

Wed, 19 Dec 2007 20:36:41 -0500

A good friend gave me this recipe several years back. It always comes to me as a craving sometime in late December to early February. -- posted by Coraniaid

Crock Pot Manhattan Clam Chowder

Sun, 23 Dec 2007 18:38:40 -0500

The original version of this recipe came from the BH&G "Simple Slow Cooker Recipes". I've changed it a bit to make it my own! It freezes beautifully by the way! -- posted by CeciMami

New England Clam Chowder

Mon, 07 Jan 2008 15:21:40 -0500

The classic & yummy chowder. -- posted by -------

Cod, Broad Bean, and Spinach Chowder

Mon, 28 Jan 2008 01:10:16 -0500

Thick and creamy soup that is finished with coutons to soak up the flavors. This is a fantastic chowder for the winter months. -- posted by Lateshow9

Chicken Corn Chowder

Tue, 29 Jan 2008 17:06:14 -0500

Classic New England chowder -- posted by littlemissljk

"21" Manhattan Clam Chowder

Fri, 01 Feb 2008 00:42:16 -0500

From executive chef John Greeley of the 21 Club, Manhattan. (As published in my local news paper). -- posted by Dee514

Tyler Florence's New England Clam Chowder

Fri, 01 Feb 2008 01:43:56 -0500

from Regis & Kelly for Super Bowl 2008 -- posted by Karen in OC

Salmon Chowder

Sun, 03 Feb 2008 19:57:39 -0500

This is a recipe I got from my Mother-in-Law. I was at first put off by the fennel, I don't particularly like the taste of anise, but it adds such a pleasant, unique flavor that I'd have really done myself a disservice had I not expanded my palate's horizons. This is now one of my all time favorite soups. -- posted by Heirloom

Low Calorie Clam Chowder

Sat, 09 Feb 2008 01:44:59 -0500

A creamy, flavorful low cal substitution. -- posted by Happy Happy Joy Joy

Seafood Chowder

Wed, 20 Feb 2008 02:08:46 -0500

This is a recipe I made for my sons..They loved seafood and this was easy and inexpensive.. -- posted by cooks-alot

Trego Family Manhattan Clam Chowder

Mon, 24 Mar 2008 23:58:11 -0400

This is my Grandpop Trego's recipie for Clam Chowder. Grandpop could never make anything in small batches. Make sure you have a very large pot. This makes 5 gallons of chowder. Use salt to adjust to your taste. This can be packaged and put into the freezer for later use. -- posted by Thndrus

Creamy Southern Seafood or Fish Chowder

Thu, 03 Apr 2008 01:02:09 -0400

After searching through a bunch of recipes here and elsewhere I couldn't find quite what I was looking for. So instead I decided to whip up my own variation. This will be a work in progress, but as I'm pregnant and dying for a good creamy, but not too unhealthy fish chowder this will do the trick. I'm moderately lactose intolerant, but I'll be sure to include substitutions for lighter, low dairy, or dairy heavy versions. Cheese and cream actually don't have that much lactose in them, so you can use them without much concern about that.. of course you do get the delicious but unhealthy extra calories that come with. -- posted by MC Baker

Real New England Clam Chowder - No Canned Soup Used.

Mon, 14 Apr 2008 18:57:58 -0400

This is a special treat whenever I make it. Using fresh steamers is recommended for the best flavor. The steamers can be cooked the day ahead, but save the clam juice for the stock. Try serving it with a french baguette and a bottle of white wine..heaven! -- posted by Nannykins

Uncle Rich's Classic Clam Chowder

Wed, 07 May 2008 19:34:30 -0400

Uncle Rich was a handyman who was also a great cook. We've kept this clam chowder recipe in our family for decades. I've used canned potatoes so you can whip this up quickly; you can substitute chunked, boiled, unpeeled redskins for the color and additional texture. Clam chowder comes in as many forms as tiramisu. This is the 'white' kind, and the broth is milky and clammy, not thick and potatoe-y. I've included instructions at the bottom if you want the later. Do try it with a dash of hot sauce or crab boil. Somehow this makes it taste better (think about buffalo wings with blue cheese dressing - who'd have guessed?) without making it spicy. You won't know it's there, but it improves the flavor. Garnish with fresh parsley. -- posted by Stephanie John

New England Seafood Chowder

Fri, 04 Jul 2008 23:57:58 -0400

Tomatoes add a nice touch of color and flavor to this soup. -- posted by JackieOhNo!

Quahog Chowder

Fri, 11 Jul 2008 02:51:16 -0400

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, these clams are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

New England Corn Chowder

Fri, 11 Jul 2008 19:18:02 -0400

Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

New England Clam Chowder

Fri, 11 Jul 2008 19:22:58 -0400

If you really want to be truly authentic, soak some hardtack or pilot crackers in cold milk and add to soup just before serving. If you don't have access to fresh clams, please feel free to use canned ones. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

New England Corn Chowder

Tue, 15 Jul 2008 20:51:58 -0400

Boston Fish Chowder

Thu, 24 Jul 2008 17:07:33 -0400

This is from a Famous Brand Names cookbook that my mama gave me. I don't eat any meat, with the exception of seafood, so I skip the bacon and use imitation chicken broth or vegetable broth as the base. Enjoy! -- posted by pesce_gurl

Tilapia Corn Chowder

Wed, 13 Aug 2008 12:26:08 -0400

This light soup is a great way to slip corn and tilapia(of course)into your late-summer menu. Make it a meal; enjoy with a green salad & tomatoes a nice vinaigrette and of course oyster crackers. We made this soup and it was delicious! **However, the recipe said it was low in calories 288 and when zaar figured it out it came to be 324** Now, the question is - which one is right? Posted on August 13, 2008 -- posted by Manami

Tilapia Corn Chowder

Tue, 09 Sep 2008 01:26:44 -0400

This light soup is a great way to slip corn and tilapia(of course)into your late-summer menu. Make it a meal; enjoy with a green salad & tomatoes a nice vinaigrette and of course oyster crackers. Low Cal/Low Carb Low Sodium LowSatFat HighPotassium HeartHealthy/HealthyWeight. We made this soup and it was delicious! 09/14/2008 Update: A green garnish or the bacon is very necessary - to please the eye!! ;) -- posted by Manami

Summer Corn, Bacon and Potato Chowder - Ww Core

Mon, 15 Sep 2008 12:21:03 -0400

This is a Weight Watchers Core recipe. Although it uses skim milk, this produces a hearty, comforting and satisfying meal. For those counting points, it would be 4 per serving -- posted by KelBel

North Country Corn Chowder (Rachael Ray)

Mon, 29 Sep 2008 19:15:28 -0400

This comes from Rachael Ray's "Comfort Foods" 30-minute meals series. There are a bunch of corn chowder recipes here but I like the idea of Old Bay in this one. -- posted by ZeeCooks

New England Clam Chowder

Mon, 29 Sep 2008 23:32:54 -0400

This is a Clam chowder most folks here on the coast of Maine cook. You may find a few variations but this is the real deal. It's really good on a cold winter day. -- posted by Mimi Hall

Fulton Fish Market Chowder (Manhattan Chowder)

Tue, 07 Oct 2008 22:27:18 -0400

Up until the 1930's the original recipe included many types of fish (being sold from the market). Since then, it has been reduced to only include clams, becoming known as "Manhattan Clam Chowder". The Fulton Fish Market was originally a wing of the Fulton Market, which sold a variety of foodstuffs and produce. Established in 1822, it was the destination of fishing boats from across the Atlantic Ocean. The wholesalers at the Market then sold it to restaurateurs and retailers who purchased fresh fish of every imaginable variety. It was possible for fish to be rushed from fishing ports in New England to wholesale buyers at the Fulton Fish Market, who might then resell it to retail markets and restaurants in the very same towns where the catch originated. By the 1950s, most of the Market's fish were trucked in rather than offloaded from the docks. The FFM survived major fires in 1835, 1845, 1918, and 1995. ---- In November 2005, the Fish Market relocated from its historic location near the Brooklyn Bridge along the East River waterfront at and above Fulton Street in Lower Manhattan, NYC to a new facility in Hunts Point NY. ----During much of its 183-year tenure at the original site, the FFM was the most important wholesale East Coast fish market in the USA. The move from the historic Manhattan site was due to a number of factors: cramped location, lack of modern amenities, such as climate control, increasing real estate value of Manhattan site for retail and residential use, and re-development pressure due to desirable proximity to the South Street Seaport and the Fulton/East River area. -- posted by 2Bleu

Maine Corn Chowder

Mon, 03 Nov 2008 22:39:00 -0500

This hearty corn chowder tastes best if you let flavors ripen overnight in the fridge. -- posted by Barbara Nixon

Cheesy Creamy Ham and Potato Soup

Thu, 06 Nov 2008 21:54:29 -0500

A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had! -- posted by Chef #719562

Sublime Clam Chowder

Tue, 18 Nov 2008 01:09:01 -0500

I am a super clam chowder snob. Roux has no place in clam chowder, unless you're trying to hide old gummy fish parts, but then, why would you cook it? This is a thin, light, yet deliciously hearty clam chowder that you can have more than one bowl. I usually pair it with an earthy, hearty salad -- posted by Spicy Little Sister

Mom's Fish Chowder

Mon, 05 Jan 2009 01:43:12 -0500

Very rich, flavorful classic New England fish stew. You can use a variety of fish, including shellfish. It is best to avoid using exclusively oily fish, like mackerel or bluefish, but they are fine as part of a medley. It is also best to use a waxy variety of potato like Yukon gold, that will not fall apart in cooking. -- posted by Arlo

Vegetarian Pea Soup

Thu, 08 Jan 2009 19:57:27 -0500

one of my favorites from barefoot contessa...had to post here so i could get nutritional information.. -- posted by Cheryl Moore

Mary's Tex Mex Corn Chowder

Mon, 26 Jan 2009 00:53:04 -0500

Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :) -- posted by Schnecke

Vegan Clam-Free Chowder

Mon, 02 Feb 2009 01:41:09 -0500

From VegNews- "This recipe's secret ingredient- oyster mushrooms- adds an authentic texture to this winter's perfect meal-in-a-bowl. Adding a base note of natural smoke flavor completes this masterpiece, which is sure to satisfy even the most ardent- chowder traditionalists." This tastes great in a bread bowl as well! -- posted by EmilyStrikesAgain

Corn Chowder

Wed, 04 Feb 2009 01:50:24 -0500

This is the first corn chowder that I had ever made, or tasted... my husband grew up in New England and said this was the best corn chowder he had ever eaten. **We used the bacon to make BLT's to go with the chowder, however I have seen recipes on here that show you can put it in the chowder itself** -- posted by QuietPoet

Buckytom's Manhattan Clam Chowder

Fri, 06 Feb 2009 16:52:46 -0500

This is a very clammy chowder. -- posted by buckytom

Mother's Clam Chowder (Manhattan Style)

Mon, 09 Feb 2009 01:30:40 -0500

This was the recipe my mother used... she and Daddy loved it! So do we. I think the addition of the clam juice is what made it so special. -- posted by Sweetiebarbara

Tuna Rice Chowder

Thu, 19 Feb 2009 15:09:04 -0500

This is another super quick soup recipe that I have been making for years. Again, many of the ingredients you will probably have on hand. -- posted by JackieOhNo!

Corn and Ham Soup

Thu, 19 Feb 2009 15:49:24 -0500

This is easy to throw together with ingredients that are more than likely in your kitchen already. It's a great way to use up leftover ham bits, and is a nice, home-style soup to serve on a blustery day. -- posted by JackieOhNo!

Fish Chowder

Mon, 01 Jun 2009 00:49:21 -0400

This "chowdah" is a family favorite. Served along with a green salad, some French bread, and a nice white wine, and you have a lovely dinner. Quick and easy to make. -- posted by Alan in SW Florida

Corn Chowder

Tue, 23 Jun 2009 16:23:58 -0400

Based on a recipe from Paula Boyer Roughny's book, Happiness Is A Kitchen In Maine. She says, "Immensely delicious towards the end of the time of year when local farmers sell fresh corn. At the beginning of the harvest your sensuality is more richly rewarded by eating corn on the cob and getting butter on your fingers." I confess that I use a can of corn instead of corn on the cob and still find this delightful! -- posted by mersaydees

4th of July Clam Chowder

Sun, 28 Jun 2009 17:30:13 -0400

Rhode Islander's love clam chowder. This chowder has an intermediate consistency between traditional New England clam chowder that has a heavy cream base and a Rhode Island clam chowder which is a clear broth style. This chowder captures the best of both types with a rich milky base that is not too heavy but allows the flavor of the clams and other ingredients to shine through. This is a great chowder to serve on a hot summer afternoon. -- posted by tlt295

New England Clambake Chowder

Fri, 07 Aug 2009 10:21:59 -0400

A hearty appetite is a must for this delicious, hearty chowder. The silky smooth stock boasts a rich clam flavor, tender chunks of potato, chewy clams, savory onions and herbs. Serve with oyster crackers and a freshly tossed green salad. -- posted by Feast Your Eyes!

Delicious Clam and Fish Chowder - Lactose-Free

Mon, 31 Aug 2009 11:33:06 -0400

A delicious, slightly lower fat recipe that is perfect for those who need to follow a lactose-free diet. Even the kids loved it! -- posted by Denise J

Fresh Clam Chowder

Wed, 23 Sep 2009 15:13:01 -0400

I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor. -- posted by Suzy_Q

Woodstock Inn New England Clam Chowder

Mon, 05 Oct 2009 13:55:53 -0400

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. -- posted by Molly53

Big Apple Clam Chowder

Thu, 05 Nov 2009 02:12:53 -0500

Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines. -- posted by Ice Cool Kitty

Perfect Chicken Corn Chowder

Fri, 13 Nov 2009 12:48:41 -0500

I've never had a better one. Been making this for years. Use a chablis, sauvignon blanc or any not-sweet similar white wine; it need not be a great wine but the wine DOES add that certain something. I've even been known to add a tiny splash of dry sherry at the finish. The soup is filling and delicious. Also freezes well. A vintage recipe, from my "olde" recipe file. I'll tell you how old it is: it calls for 17 oz. cans of creamed corn! I have no idea where the recipe came from originally! -- posted by Jezski

Quick Clam Chowder

Sun, 13 Dec 2009 14:54:58 -0500

Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol. -- posted by Debbie R.

Dan's Bristol Clam Chowder

Sat, 02 Jan 2010 10:36:38 -0500

This is our families favorite recipe. I have been making this for nearly 15 years now. Everyone likes it and many claim that it is the best clam chowder that they have every had. I hope you enjoy it as much as we do... -- posted by Dan in Raleigh, NC