Maine Chowder Recipes

Maine Clam Chowder RecipeTraditional Maine Clam Chowder

You haven’t had a real “clam chowda” until you have had Maine Clam Chowder. This is a traditional recipe similar to those made in Maine kitchens for over 200 years.

Here is what you need:
4-5 dozen hard-shell clams washed and scrubbed clean
8 to 10 slices of bacon or a fist sized chunk of salt pork
1 large onion chopped coarsely chopped
8 medium sized potatoes, peeled, and cut in bite-sized chunks
2 cups of whole milk
2 cups of evaporated milk
1 stick of butter
Salt and pepper to taste

Here is what you do:
Dump the clams into a large kettle and cover with about a cup of water. Put on the lid and bring it all to a boil. Keep it boiling until all the shells have opened. It shouldn’t take much more than ten minutes. After they have cooled, shuck the clams and carefully pour off the broth with stirring up any of the sediment in the bottom of your kettle.

Cook bacon or salt pork in a pan until the fat starts running. Add your chopped onion and cook until it is transparent. Pour off about half of the fat and add the potatoes to the pan and stir it all up. Cover the potatoes with your clam broth. If you need more liquid, add enough water to cover the potatoes. Cook at a simmer until potatoes are tender. Be careful not to overcook.

Add the milk and evaporated milk. Return to a simmer and add clams and butter, simmer a few more minutes until clams are thoroughly heated and butter is all melted. Be sure you don’t let the clams boil or they will turn out TOUGH! Season to taste with salt and pepper.

Serve with homemade biscuits topped with real butter and drizzled with pure Maine maple syrup or Maine produced red clover honey.

Maine Fish Chowder RecipeMaine Fish Chowder

This traditional dish has been handed down from one generation to the next for more than three centuries. Sadly, not too many of this generation are carrying the Fish Chowder torch. So be sure to pass this recipe along to any of the younger generation and encourage them to make their fish chowder the Maine Way!

Here is what you need:
A nice chunk of salt pork (2 x 3 or 4 inch cube) or 2 tablespoons of bacon fat
5-6 medium potatoes
I large onion sliced
2 pounds of fish
1 cup water
14 oz. evaporated milk

Here is what you do:
If you use salt pork, fry it till you get those crispy little pieces.
Layer onions, potatoes, and fish into the pot and cover with enough water to barely see it through the layers to the top. Cook until potatoes are tender. Then add the evaporated milk. Heat until the milk is just hot. Do not let it come to a boil. Salt and pepper to taste. Allow to cool and refrigerate overnight for the best flavor.



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