Recipes and Restaurant Reviews

How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States?

National dish of New England USA mixed fish and clam chowder
So much more than a soup New England Seafood Chowder
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
United States of America

You know how some things have names that sound exactly like they are? Well, a chowder is one of those things and what a wonderful thing it is. So much more than a soup and not a blitzer in sight. This chowder is based on the New England recipe, but rather than just clams I’ve lobbed in loads more goodies.

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New England Mixed Seafood Chowder | We got cockles, mussels, smoked haddock, prawns, scallops oh yah
You can add whatever seafood you like to this, I grabbed what I had, it's your preference, the shellfish shells do look good for presentation though. To help, I've added my ingredients below - I was very specific, which helps you manage the cost too.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1/2 fillet smoked haddock undyed obvs, why would anyone eat that yellow rubbish? Cut it into bit sized chunks
  • 6 live mussels
  • 12 live cockles clams are the norm and amazing
  • 1 handful shrimp small cold water prawns, these can be cooked
  • 4 whole scallops slice these so you get lots of round discs of scallop
  • 5 whole new potatoes peeled and sliced in half, longways
  • 3 roughly chopped and deseeded fresh tomatoes you only want the outer part
  • 1 bunch parsley chop the leaves
  • 150 ml single cream
  • 300 ml milk
  • 250 ml fish stock or you can use chicken
  • 100 ml white wine a cold bottle of Muscadet is ideal
  • 1 large white onion chopped
  • 1 whole corn cob slice the corn off length ways with a knife, picture below
  • 4 rashers bacon this should be chopped, smoked, streaky and preferably dry cured
  • 1 clove garlic crushed
  • 2 tsps cayenne pepper
  • 1 tbls corn flour
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1/2 fillet smoked haddock undyed obvs, why would anyone eat that yellow rubbish? Cut it into bit sized chunks
  • 6 live mussels
  • 12 live cockles clams are the norm and amazing
  • 1 handful shrimp small cold water prawns, these can be cooked
  • 4 whole scallops slice these so you get lots of round discs of scallop
  • 5 whole new potatoes peeled and sliced in half, longways
  • 3 roughly chopped and deseeded fresh tomatoes you only want the outer part
  • 1 bunch parsley chop the leaves
  • 150 ml single cream
  • 300 ml milk
  • 250 ml fish stock or you can use chicken
  • 100 ml white wine a cold bottle of Muscadet is ideal
  • 1 large white onion chopped
  • 1 whole corn cob slice the corn off length ways with a knife, picture below
  • 4 rashers bacon this should be chopped, smoked, streaky and preferably dry cured
  • 1 clove garlic crushed
  • 2 tsps cayenne pepper
  • 1 tbls corn flour
Instructions
  1. Grab a soup pot, a small saucepan, small frying pan, garlic crusher and put the kettle on for the stock. Chop the onion, bacon and have the shellfish to hand. The early stages all happen quite quickly, after which you can chill out.
  2. Put the small saucepan on a high heat and have the white wine and live shellfish to hand - they should all close when you give them a shake, any that stay open, throw away.
    Cold white wine Muscadet ready to steam shellfish for clam chowder national dish of usa
  3. Whilst the pan is heating up make the stock in a good sized measuring jug and have a strainer on hand.
  4. When hot throw in the shellfish and then immediately the wine (in that order), it should generate lots of steam - cover and let it steam for no more than one minute, give it a couple of shakes. Then remove the lid and strain directly over the stock pot, capturing the liquor with the stock. They can sit there for a little while - they should all be open, throw away those that are closed.
    Cockles and mussels steamed very quickly in white wine for Clam Chowder
  5. Put the soup pot on a medium high heat with a little oil and cook the bacon until browned, releasing the fat, remove and set aside. Add the onion to the pot with the cayenne, a pinch of sea salt flakes, crush the garlic and stir. Gently cook the onions until soft and translucent. Get the other ingredients ready in the meantime.
    Get all your chowder ingredients ready to cook
  6. This is what I meant with the corn by the way.
    Carefully slice the corn kernels from the corn cob
  7. Take your now slightly under cooked shell fish and remove most of the meat from the shells, leaving a few intact. Put the small frying pan on a high heat and get it really hot and add a little oil - have your sliced, dry scallops to hand and when almost smoking, add them all, so each slice touches the bottom of the pan. All we want he is fast colour, at which point, remove them from the heat (a minute is probably to long, don't move them much either) and set aside. You don't have to do this, but it gives you nicer bites of scallop rather than floppy shellfish.
  8. Onions should be done, move to the side in the pan and add the flour with a little oil or butter, cook it off so you have a bit of a roux and mix through the onions. Add the corn and whack up the heat.
  9. Add the stock/shellfish liquor, potatoes and bring to the boil and turn down to a good simmer, cook until the potatoes are just under cooked. Now add all the milk and tomatoes and bring to the boil and turn straight back down to simmer - add the haddock.
  10. This is now the final 5 minutes. Firstly, if you haven't already, taste your sauce and carefully season with salt and ground pepper - then add ALL of the remaining seafood (inc the shellfish you cooked at the start) and the bacon.
  11. Stir it all gently and add the single cream, again, gently stir. Taste it, season only if needed and you should have a creamy consistency - too runny and you didn't reduce your stock enough - but, you should be just fine. All you want to do here is get everything hot, don't cook it any more than you have to.
  12. Serve it up (pasta bowls are good for this), with the shells on top, covered in the parsley, maybe a grind of black pepper and if you must, chunks of sour dough bread and the rest of the Muscadet sat right next to it.
    Mixed seafood chowder from New England USA
  13. Thank you New England, USA United States of America


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