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Hey /ck/
So I made some clam chowder (first time.) It was breddy gud, I steamed the clams to open them first then put them in right at the end. I only got a pound and a half littleneck clams I think it needed more tho.
It was pretty tasty with sourdough roll.
Also I put red wine vinegar to liven it up. Anyone else do this? I thought I could taste vinegar, not bad could detect it tho. Did I too much or how much of any RWV does anyone use in their chowder?
Any clam chowder tips welcome.
One th
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seasoning with vinegar/acids is very common. A few drops is all you need; like salt, if you taste it then you added too much. It's there to enhance flavor not add flavor.
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>>8423848
Did OP die?
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>>8423860
Unfortunately didn't die I was posting from my phone and couldn't figure out how to edit..
>>8423857
Okay thanks, I'll go easier next time. I was sortof following a recipe but I think was too generous.
Also I went rogue and put some garlic in, like 3-4 cloves. Didn't see it in any recipes but thought what the hey. Is this a clam chowder no-no ?
Thanks for replies.
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I think there is some chowder in your cream
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>>8423881
The only critique I'd offer and based solely from the pic is it looks like you used too much mirepoix and particularly too much celery. A good rule of thumb is 2x as much carrots and onions as celery rather than thirds. Too much celery tends to dominate and taste 'vegetal' IMO. Garlic is a nice touch, personally would have used 1 clove, but it's a matter of preference. Here's a good recipe for a nicely spun traditional NE clam chowder: http://cooking.nytimes.com/recipes/1016717-the-best-clam-chowder
That said: looks good op, wouldnosh/10. Got me craving a chowdah
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