Thanks for posting this again for new people. I saw your post this before I made an account and was able to convert my fish chowder hating spouse with this!
Yay! 
Both Wahine and I have been Jonesing for clam chowder for weeks now, ever since the weather turned. Iām unsure why I think chowder is a cold-weather dish, but I do.
So today, postprandial ofThanksgiving, Wahine made a batch, actually 1/2 a batch. My only contributions were making some croutons and pulling a gumbo spoon like an oar in a gale.
Damn. Iām so old and jaded, Iāve forgotten the last time I found a meal this soul-satisfying. Briny yet a little sweet with smoked corn and bacon, the potatoes and celery perfectly done, and the dill and basil working together. Fantastic.
Weāre lucky to have a clam bed in the front yard, but this would have blown me away with canned clams and nectar.
Who else favors chowder?
Love fish chowder! For us itās an easy āpantryā meal. A piece of frozen haddock and corn from last summer. A frequent meal. Total comfort food.
Iām right behind you, although I have never made clam chowder with freshly harvested clams, only canned. My current favorite eschews bacon, celery, and onion, and focuses primarily on the clams with some potatoes thrown in, too. IIRC, I borrowed heavily from a CI recipe from several years ago. Thick, hearty, and served with a slab of crusty sourdough. Like a warm blanket in a bowl!
(Then again, I kind of feel the same way about pea soup, too.)
Maybe this should be added to the DOTQ Chowder thread @moderators
I am a big chowder fan as well.
I made a seafood chowder for Wednesday night dinner before Thanksgiving.
I think my favorite clam chowder is Jasper Whiteās version out of his āchowdersā cookbook. Iāve only made a handful of his recipes from that book but they all have been delicious.
About 5 years ago, the last time we had family visit for thanksgiving, I made a big pot of New England clam chowder from canned clams. It turned out great. I promised myself to make it a family tradition at thanksgiving but havenāt made it since. Iāll make some this week and thanks for the reminder! Mine was basic with onion celery garlic flour whole milk clams with juice. Didnāt use bacon. Corn and dill sound like smart add ins.
I think a shudder just ran through New England.
Iāve had dill in restaurant chowders in Rhode Island several times. Scallop chowder that I remember, but possibly also in clam chowder. It was delicious.
Rhode Island is also famous for clear clam chowderā¦no dairy. I love that, too, because the flavor of the clam broth is so delicious without heavy cream.
Dill + fish are a great combo. I see no reason why one wouldnāt include it in a chowder.
No-brainer for dill. The chopped basilās a little cognitively dissonant, but it works in moderation as a proto-garnish. Warning: Add it too early, it goes black.
For those clutching pearls over New England chowder hegemony, stick with what you know.
Newburg is sort of a cousin to the chowder
I usually have frozen summer corn and haddock filet in the freezer which makes chowder dinner an easy āpantryā meal. Chowder, bisque and new berg all are comfort foods for me.
We are having lobster (Maine) newberg on vol au vents for Christmas Eve dinner! A menu straight from the 50s - but so are we:)
Chowder adjacent.
I made a lobsterkeitto this afternoon.
