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Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes. Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley. Serve the chowder in bowls.
Whether it’s classic New England Clam Chowder, a comforting mix of milky-white soup and briny clams, or Manhattan Clam Chowder, a heart tomato-based soup with salty, chewy clams, we love to chow ...
1. In a saucepan, cover the potatoes with the water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand ...
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The Book of New New England Cookery. UPNE. ISBN 1-58465-131-8. Stavely, Keith; Fitzgerald, Kathleen (2003). America's Founding Food: The Story of New England Cooking. University of North Carolina Press. ISBN 0-8078-2894-7. Bauer, Linda (2009). Recipes from Historic New England. Taylor Trade Publishing. ISBN 978-1-58979-439-9.
[3] [28] January 21 is the National New England Clam Chowder Day in the United States. [29] [30] In the late 1800s clam chowder was introduced in New Zealand as an "American" dish and has become integral to New Zealand cuisine. [31] A variant of New Zealand clam chowder is "pipi chowder", also known as "pipi soup" made with New Zealand surf ...
The crackers were an important ingredient in many New England recipes for seafood stuffings, chowders, and soups, [4] as well as in many recipes of the Canadian Maritimes and Newfoundland and Labrador including fish and brewis.
The Massachusetts-based company explained that its New England clam chowder has been served at inaugurations since Reagan's 1981 administration, when Legal Sea Foods was chosen to represent the ...