'chowder' on Serious Eats

Striped Bass Chowder from 'The Catch'

Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews. More

Great Clam Chowder at Ecola Seafoods, Cannon Beach OR

I'm pretty picky about clam chowder. First of all, it should taste like clams, as if the juices from the bivalves have really contributed something. The broth should be at least as clammy as it is creamy, and it should never be gluey or pasty. There should be tender pieces of clams, too, and the whole thing needs to be seasoned properly. Suffice it to say, I'm often disappointed. But this unassuming little cup on the Oregon coast impressed us. More

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