Now that it is finally starting to get warm out, I’m reminded of summers spent sitting on a Newport, Rhode Island wharf having a cup of chowdah (or chowder, if you’re not from New England). Growing up on the shores of Rhode Island, I have had many bowls of clam and seafood chowdah in my life. I don’t consider myself an expert, but I know what doesn’t taste authentic. That red stuff from NY is a no, no for me!
Below is a recipe I have made many times that has been a proven crowd pleaser, even for those who aren’t really into seafood. I add additional seafood beyond clams because I’m not into a lot of chewy clam in my chowdah, its a texture thing.
This recipe makes a large quantity – it’s great if New England is in the Super Bowl and you want to make something that fits the theme. I’ve also made if for Christmas Eve as part of the Feast of the Seven Fishes. My friends and family always love it and it never goes to waste. I believe you can freeze it and reheat later, but I’ve never had enough left over to freeze.