Why this chowder recipe ignores traditional regional boundaries
In short: Most clam chowders are strictly defined by geography, but this recipe prioritizes ease and flavor over regional rules. Watch to see how a simple béchamel base and canned ingredients create a rich, accessible seafood soup.
Unlike New England or Maritime styles, this recipe blends elements to create a unique hybrid. It begins by sautéing a base of onion, leek, and celery with bacon, then simmering russet potatoes in a mixture of clam juice, stock, and fresh thyme.
The defining technique involves preparing a separate béchamel sauce—a mixture of butter, flour, and milk—which is later folded into the pot with 35% whipping cream, nutmeg, and canned seafood. The final result is a thick, creamy chowder cooked for 45 minutes to ensure the potatoes are fully tender.
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Sources
- Summary by Intellect · source: Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking Seafood Chowder Soup
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