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Maine Clam Chowder with Steamers

| Soup Recipes

The defining characteristic of Maine-style clam chowders is that traditionally they’re made with milk and never thickened with flour. In comparison to other types of New England chowders, the northernmost New England versions are on the thinner and brothier side of the chowder spectrum. This doesn’t mean a milky Maine clam chowder isn’t hearty and delicious! […]

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Scallop Chowder with Wild Mushrooms and Chives

| Soup Recipes

Scallop chowder makes a nice alternative to the ubiquitous clam chowder. In fact, you could use almost any type of seafood in a chowder. My favorite soup book of all time, aptly called The Soup Book by Louis P. DeGouy, was originally published in 1939 and has an awesome chowder chapter with recipes that include blackfish, […]

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A Portuguese Seafood Stew Recipe To Die For

| Soup Recipes

Have you ever had a Portuguese seafood stew? If not, you’re in for a treat today because I made a Portuguese seafood stew recently that is absolutely TO. DIE. FOR. I’m talking a time-stopping sort of epic deliciousness that will make you weak in the knees. Now there are many types of Portuguese seafood stew […]

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Traditional Oyster Stew Recipe

| Soup Recipes

When my friend, Vanessa, a Rhode Island native, invited me over to try her traditional oyster stew recipe, I jumped at the chance. Vanessa says she’s been perfecting her recipe for years, adapting it from old New England cookbooks and her own experiments. It also doesn’t hurt that she grew up in a state with […]

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How to Make a Japanese Dashi Broth

| Bone Broths

If you’ve ever had a traditional bowl of miso soup, chances are it was made with a Japanese dashi broth. It’s an essential part of Japanese cuisine and gives that classic umami flavor to many Japanese dishes, especially, of course, soups! It’s also one of the easiest broths to make at home as it takes […]

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