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Anybody have a good recipe? I've been trying for years (literally) to hit on the perfect recipe and keep falling short. I can make some damn good chowder, but it just isn't quite there and I don't know what's missing. The reference probably doesn't land for most, but a place called Captain Curt's in Siesta Key, FL is the benchmark; reasonably thick, chopped whole clams, creamy, briny, etc.... I've been trying to replicate it - can't get there. Anybody have a favorite recipe to share? I've tried everything you might find on Google - looking for something else...

That's an ambitious project! I once made ginger/carrot soup with a dollop of sour cream!
Man, I don't know anyone who made clam chowder. The closest was my grandfather, who used to make a fish soup with potatoes, cabbage, assorted veggies and lots of pepper.

IndyWS6 wrote:Anybody have a good recipe? I've been trying for years (literally) to hit on the perfect recipe and keep falling short. I can make some damn good chowder, but it just isn't quite there and I don't know what's missing. The reference probably doesn't land for most, but a place called Captain Curt's in Siesta Key, FL is the benchmark; reasonably thick, chopped whole clams, creamy, briny, etc.... I've been trying to replicate it - can't get there. Anybody have a favorite recipe to share? I've tried everything you might find on Google - looking for something else...

Funny you bring this up, because I've been looking at many recipes recently. Guessing you've already looked at fresh vs canned clams, various broths, veggie measurements, and creams?

ajaxlepinski wrote:That's an ambitious project! I once made ginger/carrot soup with a dollop of sour cream!
Man, I don't know anyone who made clam chowder. The closest was my grandfather, who used to make a fish soup with potatoes, cabbage, assorted veggies and lots of pepper.

Was it tomato or cream based? Sounds interesting - minus the cabbage. I just can't do cooked cabbage.

For the Chowder, I can get close, but something is missing. I struggle trying to match something that I know and like. The obvious ingredients are easy; the nuance stuff (maybe proportions?) is where I think it's off.

P.S. I have no real skills - I went to the Culinary School of Google and watch a lot of Food Network

Rumpleforeskin wrote:

IndyWS6 wrote:Anybody have a good recipe? I've been trying for years (literally) to hit on the perfect recipe and keep falling short. I can make some damn good chowder, but it just isn't quite there and I don't know what's missing. The reference probably doesn't land for most, but a place called Captain Curt's in Siesta Key, FL is the benchmark; reasonably thick, chopped whole clams, creamy, briny, etc.... I've been trying to replicate it - can't get there. Anybody have a favorite recipe to share? I've tried everything you might find on Google - looking for something else...

Funny you bring this up, because I've been looking at many recipes recently. Guessing you've already looked at fresh vs canned clams, various broths, veggie measurements, and creams?

I'm pretty much stuck using canned clams and bottled broth; I live in the middle of a corn state and 30+ miles from a seafood store. It would be a $100 pot of chowder to use fresh clams. I honestly don't think the clams/broth are the issue. I think it's mostly a miss on the seasoning side of the equation. But

We're coming up on chowder weather - I need to figure it out

My grandfather's fish soup was just a boil, like Irish corned beef, potato, cabbage and carrots.
When he served his fish soup, you got a bowl of fish chunks, potato and veggies with a cup of flavorful, broth.
It was pretty good for such a simple recipe.


A lot of commercially produced clam chowder has titanium dioxide added as a coloring agent.
I wonder if it adds anything to the flavor?

This is the kinda thing that gives one the shits almost every time. Best of luck

fretless wrote:This is the kinda thing that gives one the shits almost every time. Best of luck

I think you're doing it wrong

Smells like dirty pussy!

ZEEGLER wrote:Smells like dirty pussy!

You mean, the best pussy

That ammonia salty smell that tastes overly sweaty and mucousy...oh man.....

This is why we can't have nice things around here

https://www.billyparisi.com/new-england ... er-recipe/

So I did find this recipe and I'm tempted to make it. Any chowder connoisseurs like to pick the recipe apart?

Rumpleforeskin wrote:https://www.billyparisi.com/new-england-clam-chowder-recipe/

So I did find this recipe and I'm tempted to make it. Any chowder connoisseurs like to pick the recipe apart?

Not sure I'm a connoisseur, but that's not what I think of when I think Clam Chowder. It looks delicious - and I'd give it a go - but it also looks like a hipster reimagining of the classic. Give me the version you'd get at a diner near the water in Siesta Key...

IndyWS6 wrote:

Rumpleforeskin wrote:https://www.billyparisi.com/new-england-clam-chowder-recipe/

So I did find this recipe and I'm tempted to make it. Any chowder connoisseurs like to pick the recipe apart?

Not sure I'm a connoisseur, but that's not what I think of when I think Clam Chowder. It looks delicious - and I'd give it a go - but it also looks like a hipster reimagining of the classic. Give me the version you'd get at a diner near the water in Siesta Key...

Oooh, great suggestion! I found their website and they have a kit that I can order.

https://www.captaincurts.com/shop?product_id=536

I might order this for my wife and see what she thinks. Thank you!

Rumpleforeskin wrote:

IndyWS6 wrote:

Rumpleforeskin wrote:https://www.billyparisi.com/new-england-clam-chowder-recipe/

So I did find this recipe and I'm tempted to make it. Any chowder connoisseurs like to pick the recipe apart?

Not sure I'm a connoisseur, but that's not what I think of when I think Clam Chowder. It looks delicious - and I'd give it a go - but it also looks like a hipster reimagining of the classic. Give me the version you'd get at a diner near the water in Siesta Key...

Oooh, great suggestion! I found their website and they have a kit that I can order.

https://www.captaincurts.com/shop?product_id=536

I might order this for my wife and see what she thinks. Thank you!

You're welcome... The clam chowder you make with the kits is good, but it doesn't really taste like what you get at the restaurant. I liked it, but not enough to order again. Hence the quest to make my own