Recipe: How to make authentic Maine Seafood Chowder

Maine Seafood Chowder

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Maine Seafood Chowder

The New England state of Maine is rightfully known for their seafood. Lobster is a particular icon over there, but just about anything that comes from the coast will likely redefine everything you once thought about fresh seafood. It’s the equivalent of going to Japan and eating the finest sushi, with outside experiences hardly ever comparing.

With winter coming up in Australia, we thought it best to source a seafood chowder recipe from a well-known cook in the state. Annie Mahle, who is the culinary mastermind onboard the Maine windjammer J. & E. Riggin, runs a blog called At Home At Sea and has shared her recipe for an authentic Maine Seafood Chowder.

At-home cooks in Australia should be sourcing fresh catches and cooking this up if they want to satisfy a bit of New England wanderlust until international travel is safe once again. And for more context to the recipe, check out the original blog post “here”.

The recipe serves 6-8.

Ingredients

  • 6 ounces (170g) salt pork
  • 2 cups dried celery (about 3 stalks)
  • 2 cups diced onion (about 1 large onion)
  • 6 cups potatoes, peeled if needed and cut into 1/2-inch chunks
  • 2 day old biscuits or 6 saltines [Soda crackers over in America; substitute as appropriate]
  • 1/2 teaspoon salt
  • 3 cups clam juice
  • 3 cups chicken or vegetable broth
  • 2 cans evaporated milk
  • 1 pound (453g) haddock [An Australian substitute could be Cod or fresh Halibut]
  • 1/4 pound (113g) 40-60 shrimp, shells removed and sliced in half
  • 1 pound (453g) fresh clams, well-cleaned or 2 cups canned clams

Method

  1. Score the salt pork and place it scored side down in a large stock pot over medium-high heat.
  2. When the salt pork has rendered for 5 to 10 minutes, add the celery and the onions and saute for 7 to 10 minutes, stirring frequently.
  3. Add the potatoes and cook for another 10 minutes.
  4. Add the biscuits, salt, pepper, clam juice and broth and bring to the boil.
  5. Reduce to a simmer and cook until the biscuits have disintegrated and the potatoes are cooked through.
  6. Add evaporated milk and bring to a simmer again.
  7. Lastly, add the seafood and cook through, about 3 minutes.
  8. Remove from heat and let the haddock [or substitute] finish cooking.

All credits to athomeatsea.com

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

Tags: ,