Classic Yankee Mommys of America winter suppers # 11, Chowda

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Saturday, January 12. 2013

Classic Yankee Mommys of America winter suppers # 11, Chowda

You get a mess of big old quahogs or sea clams (steam open and then chop them up), or some chunks of fresh Codfish, Haddock, or Monkfish - or just a bag of frozen corn.

The base of your Yankee chowder is the same, whether Clam, Cod, or Corn. See Grandma's Corn Chowder for the base (substitute other ingredients for the corn).

You can add a little thickener if you want, corn starch or whatever. Not necessary, though.

My Mom would serve chowda with Bisquick biscuits. Good memories: Mom cooking up a chewy, clam-packed chowder with the basket of quahogs we kids had harvested from the low-tide mud off Great Island in Wellfleet.

Fellow parents: Our job is to build sustaining memories and traditions as best we can, isn't it?

Posted by Bird Dog in Food and Drink, Our Essays at 16:25 | Comments (6) | Trackbacks (0)

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I'm not much for clams in any form so I pass on the clam chowda, but I do like fish chowda. The best I've ever had was on a trip to Stellwagon bank back when I had a 52' Hatteras Sport Express. I had hired a mate for the day and he made the best darn fish chowda out of donated pollack from the clients. The Mrs. makes a hell of a good fish chowda.

I might add that a good hearty "Mom" type dish down there in the south is red beans and rice with your choice of sausage. Not a classic Yankee recipe but hey, its a small world. :>)

#1 Tom Francis on 2013-01-12 16:32 (Reply)

Best cod chowda I ever had was on Grand Manan Island. Fun trip.

#1.1 Bird Dog on 2013-01-12 16:48 (Reply)

I make a hell of a chowder;oops....chowda. Got the recipe in the PPH back in the 70's from a fisherman; he said it was the way they make chowder while out for a while.. I added a bit to it though; use haddock, crab, and bay scallops; half and half; bacon fat to cook onions in; real butter too added at the end. Pepper of course and salt is individual. I too use Bisquick for the biscuits...you can't beat them. Sometimes sprinkle the bacon in bits on top...got to have it sit overnight in the fridge though before eating; reheat gently and using a cast iron dutch oven is best.

#1.2 Sue on 2013-01-13 19:57 (Reply)

Good to read about you guys with the big equipment, glad life has been good to you.

We fished mullet, fried only, with hush puppies, grits, and cold slaw. Roe to die for. Good stuff.

Never heard of red beans and rice, down here in the real South. Well, lessin you went west to new orleans or something.

#2 XRay on 2013-01-12 22:08 (Reply)

closest we could get to that when I was a kid was fried bluegills. (Smoked trout was a Sunday delicacy). It wasn't until I was an adult that I could get the clams (midwest freshwater clams aren't really edible).

Just reading this series is making me hungry. Keep those recipes coming!

#3 the Old Salt on 2013-01-13 09:08 (Reply)

Here in the NW, it's razor clams--long, thin, clams buried in sand just under the surf. They have muscular diggers and they can scoot along under the liquified sand. Takes some skill to get them, and conditions in the winter surf can be miserable.

Sweetest meat you'll ever taste though.

#4 Estoy Listo on 2013-01-13 11:31 (Reply)

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Saturday, January 12. 2013

Classic Yankee Mommys of America winter suppers # 11, Chowda