If you are going to eat New England chowder in Boston, you can expect to have scrumptious flavors and an experience you won’t soon forget. However, what if you want to get that same amazing flavor at home? You can when you use the tips and information highlighted here.
Use Quality, All Natural Clams
When it comes to making great clam chowder, you have to use great, natural ingredients. Canned clams are full of tri polyphosphates, which should never be used. All natural clams offer a superior flavor and a great aroma that will make your mouth water. This is the foundation for any quality New England chowder in Boston and should be for your recipe at home, as well.
Make a Roux
It is important to make a quality roux, which is a mixture of butter and flour that acts as a thickener. If the roux has not been properly cooked to begin with, then your chowder is going to be a pasty and mucky mess. Also, if the roux breaks, then the whole thing is going to be ruined.
Ditch the Carrots to Balance the Flavors
The clam in the chowder needs to be the dominant flavor and nothing should overpower it. It is also a good idea to ditch the carrots as they don’t have any place in chowder. The sweetness can also add the wrong flavor accent. You can add celery if you want a bit of crunch, but avoid carrots at all costs.
Select the Right Potato
The potato you choose can make or break the results that you achieve. It is a good idea to choose red potatoes. This is because they don’t give off excessive starch, which can bleed into the chowder. Avoid other types of potato for the best results.
As you can see, achieving the flavor of New England chowder in Boston can be difficult. However, with the tips here you are on your way.
