French-Style Fish and Shellfish Chowder


Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Even though I never balk at a steaming bowl of New England clam chowder, I’m always a little frustrated when it comes to making one at home. The traditional potatoes, onions, and bacon give the soup substance, but they also dilute the flavors of seafood. And whenever I’ve tried using milk, it ends up, partially curdled, clinging to the potatoes. I could solve this problem by adding flour, but then the soup would be too starchy. Instead I leave out the potatoes and bacon, replace the milk wi