Clambake Broth/Base

[LaurieB]

Anyone have the perfect recipe for the mix that will make the best broth (and subsequent chowder)?  I've seen several -- some swear by seafood broth over seafood), some have white wine, and one friend swears by adding V-8.  Thanks-- Laurie

[Shelby]

What kind of chowder are you thinking of?  Red?  White?

[LaurieB]

White.

[LindaK]

On the question of broth, I stake out the simple-is-best position.  If I'm making clam chowder from scratch, I want pure clam flavor from my broth.  That means when steaming clams, I use water only. Additions such as wine, tomatoes, etc. are fine if I'm going to serve up a bowl of clams, mussels, etc. and sop up the broth with some bread.  But for chowder, keep the broth simple.

 

You might want to look through our Chowder cook-off to see how others do it.  I also highly recommend Jasper White's 50 Chowders if you want recipes for chowder beyond just the broth.