Cook the Book Fridays: Clam Chowder My Way from Everyday Dorie

Clam Chowder My Way from Everyday Dorie in a white bowl on a white plate on a wooden tabletop.

This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie. Clam Chowder My Way wasn’t something I was excited to make (clams? ew!) but I knew that Neil would enjoy it!

Rather than this being a typical New-England-style clam chowder, this version is a nod to Thailand, using coconut milk instead of cream and lemongrass, ginger, cilantro, and basil as the aromatics. Not your typical clam chowder! I didn’t use bacon/ pancetta because I realised too late that I didn’t have it and I used some red pepper flakes instead of jalapeño because I didn’t want to buy a whole pepper for 1/2 teaspoon of minced pepper. Neil thought it was borderline too spicy so perhaps I should have followed the recipe! I used canned, chopped clams, bottled clam juice (who knew this was a thing?) and soda crackers instead of oyster crackers (again, trying to avoid buying ingredients I only need a tiny amount of…) and the whole thing came together pretty quickly and it *looked* hearty and it smelled pretty appetising (you know, apart from those clams…) – but then again, I love those aromatics.

I made 1/2 of this recipe which yielded a healthy 2 portions or 3 smaller ones – it’s a hearty soup so I am guessing you don’t need a huge serving (I’ll leave Neil to speak more about the flavour of the soup in the comments).

Get the recipe for Dorie Greenspan’s Clam Chowder My Way on page 69 of Everyday Dorie.

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Everyday Dorie cover on eatlivetravelwrite.com

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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6 thoughts on “Cook the Book Fridays: Clam Chowder My Way from Everyday Dorie”

  1. I *loved* this – but I am already predisposed to enjoy a good clam chowder. 🙂

    Re my spice comment, many of you know I love my spice, and heat. Just here I thought maybe a touch too much for the lovely sweet clams. Still loved it, but yes I think the jalapeno might have made it just that wee bit more harmonious.

    Had this for lunch so no wine pairing – but there’s a Viognier I had that evening (from Nova Scotia!) that I think would have been perfect.

    Reply

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