Neophyte Clam Chowder Recipes
No matter how fanciful your fish chowder, the milk base is essential. Begin with a roux of butter and flour, in equal parts. For eight cups of chowder, you’ll need about three tablespoons each, of butter and flour. Using a whisk, over low to medium heat, combine the butter and flour until thickened. Slowly, add a quart of milk. You can add more milk later, as the pot fills up. To this mixture, add two large, cooked, diced potatoes. The starch in the potatoes will help to further thicken the soup. Save the potato water and add to the fish chowder recipe mix as needed. Dice a couple of large onions and add to the pot. By now, you’ve got a neophyte fish chowder.
