One of my main goals during my vacation was to eat as much seafood as possible. I love it, but I don’t buy it very often due to it’s price. Even though I live in Connecticut, where you’d assume seafood would be abundant, it’s still often outside my limited price range. I could certainly buy it more often, but then I’d be making ramen noodle soup more often as well. In Chincoteague, as it’s right on the water, there is much more locally caught seafood to buy and eat, and the prices were generally much better! I absolutely achieved my goal, and one of the ways I did that was to make the chowder twice, buying mounds of clams from Gary Howard seafood. This is a very clammy clam chowder so if you like clams, you’ll like this! It’s a thin, not creamy chowder, so if you are looking for something with a creamy consistency, this is not the recipe I’d personally choose for that (although I would like to try pureeing some of the potatoes in this chowder to see what it does for the thickness), but it’s super-delicious. It’s great in larger servings for a main course, or as a first course to a meal, especially one loaded with more seafood.
- As I mentioned earlier, I’d love to puree some of the potatoes once they’re cooked as it should give the finished soup a thicker consistency.
- If you’d like, you can use salt pork instead of bacon, but the bacon lends a nice smokiness to the chowder.
- It is very easy at the end for the half-and-half to separate a bit. Mine did in fact, but it will not affect the taste or consistency if this happens a little bit, it’s more a visual thing.