9 Cozy, Creamy Recipes for National New England Clam Chowder Day

Fall River Clam Chowder © David Malosh
By F&W Editors Posted January 21, 2016

As the temperature drops, there's nothing more comforting than a warm bowl of thick, creamy clam chowder—and no region does it better than New England.

Here, nine amazing recipes to make in celebration of National New England Clam Chowder Day.

1. Corn-and-Cod Chowder

Food & Wine:

With its all-American ingredients, this New England–style chowder is a comfort food classic.

2. Curry-Coconut Clam Chowder, Papi-Style

Food & Wine: Curry-Coconut Clam Chowder Papi-Style

© Chris Court

Chef Roy Choi's lighter, Asian-inflected version features green curry paste, coconut milk and lots of lime juice.

3. Corn, Crab and Shrimp Chowder

Food & Wine:

Instead of using canned stock, F&W chef-in-residence Andrew Zimmern makes his own with corn cobs and shrimp shells.

4. Creamy Clam and White Bean Chowder

Food & Wine:

White beans substitute for the usual potatoes in this fantastic chowder, made with sweet butternut squash, briny littleneck clams and smoky bacon.

5. Miso Clam Chowder with Parsley Oil

Food & Wine:

A small amount of savory white miso paste gives this chowder a Japanese accent.

6. White Corn and Clam Chowder

Food & Wine: White Corn and Clam Chowder

© REED DAVIS

This delicious warming soup can easily be made ahead of time.

7. Smoked-Whitefish Chowder

Food & Wine:

What's the secret to chef Andrew Carmellini's lightly smoky chowder? He cooks potato chunks in milk and cream, which both enriches the potatoes and thickens the broth.

8. Fall River Clam Chowder

Food & Wine:

This classic recipe from Emeril Lagasse features sweet cherrystone clams and savory bacon.

9. Corn Chowder

Food & Wine:

While this chowder is incredible in the summer when fresh corn is at its peak, it's still great in the winter made with frozen corn.

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