Classic New England Seafood Chowder
This Classic New England Seafood Chowder embodies the essence of coastal cuisine, providing a comforting and hearty dish that warms the soul. Rich and creamy with deep layers of flavor, each spoonful is infused with the briny goodness of the sea, and generous chunks of fresh fish mingle with tender potatoes and aromatic herbs. This chowder is perfect for chilly nights or casual gatherings, inviting everyone to relish the comforting taste of home. With its simple ingredients and straightforward preparation, this chowder transcends complexity while offering a chance to master the art of i.e. deliciousness. As you delve into this soup, you'll uncover the harmony of textures and flavors that make this chowder the gold standard among seafood lovers.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Salt pork
4 ounces (rind removed and cut into 1/3-inch dice)
Butter
2 tablespoons
Onions
2 medium (cut into 3/4-inch dice)
Fresh thyme
6-8 sprigs (leaves removed and chopped (about 1 tablespoon))
Dried bay leaves
2
Potatoes
2 lbs (peeled and sliced 1/3-inch thick)
Clam juice
5 cups
Salt
to taste
Freshly ground black pepper
to taste
Fish fillets
3 lbs
Heavy cream
1 1/2 cups
Instructions
1
Begin by heating a heavy 4- to 6-quart pot over low heat and add the diced salt pork. Allow it to render a few tablespoons of fat before increasing the heat to medium. Continue cooking until the pork achieves a crisp golden brown color. Use a slotted spoon to transfer the cracklings to an ovenproof dish, reserving them for later use, and keeping the fat in the pot.
2
Next, melt the butter in the pot, then add the diced onions, fresh thyme, and bay leaves. Sauté while occasionally stirring with a wooden spoon for about 8 minutes until the onions have softened but are not browned.
3
Introduce the sliced potatoes and clam juice (or stock) to the pot. If the liquid doesn’t fully cover the potatoes, add just enough water to ensure they are submerged. Increase the heat and bring to a vigorous boil. Once boiling, cover the pot, reducing the heat slightly to cook the potatoes for about 10 minutes until soft on the outside yet firm in the center.
4
If the liquid hasn’t thickened, smash a few potato slices against the pot's side, cooking for an additional minute or two to release their starch. Reduce the heat to low and season generously with salt and freshly ground black pepper, aiming for a robust seasoning to avoid under-seasoning once the fish is added.
5
Gently lay the fish fillets into the pot, cooking over low heat for 5 minutes. Then remove the pot from the heat and let it sit for 10 minutes. The residual heat will continue cooking the fish perfectly.
6
After 10 minutes, carefully stir in the heavy cream, then check the chowder for final adjustments of salt and pepper. If you're not serving the chowder immediately, allow it to cool before refrigerating it; cover once cooled. If serving soon, let it sit at room temperature for up to an hour to meld flavors.
7
When it’s time to serve, reheat the chowder gently over low heat without boiling. Warm the reserved pork cracklings in an oven set to 200°F for a few minutes.
8
To serve, use a slotted spoon to arrange the chunks of fish, onions, and potatoes in the center of warm soup plates or shallow bowls. Ladle the creamy broth around the seafood, sprinkle the warm cracklings on top, and finish each bowl with chopped parsley and minced chives.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic New England Seafood Chowder?
It is a rich and creamy coastal dish featuring fresh fish, tender potatoes, and aromatic herbs in a briny broth.
What type of pork is used in this recipe?
The recipe calls for 4 ounces of salt pork with the rind removed.
How should the salt pork be prepared?
It should be cut into 1/3-inch dice before rendering the fat.
What are cracklings?
Cracklings are the crisp, golden brown pieces of salt pork left after the fat has been rendered.
How much butter is needed?
The recipe requires 2 tablespoons of butter to be melted in the pot with the salt pork fat.
Which aromatics are sautéed with the onions?
Fresh thyme and dried bay leaves are sautéed along with the onions.
How long should I sauté the onions?
Sauté the onions for about 8 minutes until they have softened but are not browned.
How should the potatoes be prepared?
Use 2 lbs of potatoes, peeled and sliced 1/3-inch thick.
What liquid forms the base of the chowder?
The base uses 5 cups of clam juice or stock.
What should I do if the clam juice doesn't cover the potatoes?
Add just enough water to the pot to ensure the potatoes are fully submerged.
How long do the potatoes need to cook?
Boil them for about 10 minutes until they are soft on the outside but firm in the center.
How can I naturally thicken the chowder?
Smash a few potato slices against the side of the pot to release their starch into the liquid.
When should I season the chowder with salt and pepper?
Season the liquid generously after the potatoes are cooked but before adding the fish.
How much fish is required for this recipe?
The recipe calls for 3 lbs of fish fillets.
How is the fish cooked in this chowder?
Lay the fillets in the pot and cook over low heat for 5 minutes, then remove from heat and let sit for 10 minutes.
Why let the pot sit off the heat for 10 minutes?
The residual heat allows the fish to finish cooking perfectly without becoming overdone.
How much heavy cream is added?
Stir in 1 1/2 cups of heavy cream after the fish has rested.
Can I make this chowder ahead of time?
Yes, you can allow it to cool and then refrigerate it, covered, until ready to serve.
What is the best way to reheat the chowder?
Reheat it gently over low heat and ensure it does not come to a boil.
How do I serve the reserved pork cracklings?
Warm them in a 200°F oven for a few minutes and sprinkle them on top of the finished bowls.
What is the recommended plating technique?
Use a slotted spoon to place fish, onions, and potatoes in the bowl, then ladle the broth around them.
What garnishes should be used?
Finish each bowl with chopped parsley, minced chives, and warm pork cracklings.
How many onions are used?
The recipe uses 2 medium onions cut into 3/4-inch dice.
What type of thyme is best?
Use 6-8 sprigs of fresh thyme, with leaves removed and chopped.
What size pot should be used?
A heavy 4- to 6-quart pot is recommended for preparation.
What texture should the potatoes have after boiling?
They should be soft on the outside yet remain firm in the center.
Is the fish added in chunks or fillets?
The fillets are laid into the pot whole to cook and then broken into chunks when serving.
How many bay leaves are needed?
The recipe uses 2 dried bay leaves.
Can the flavors be enhanced by waiting?
Yes, letting the chowder sit at room temperature for up to an hour allows the flavors to meld.
What kind of bowl is best for serving?
Warm soup plates or shallow bowls are recommended for serving the chowder.