I grew up on the east coast (NB, Quebec, PEI, NL) and have been cooking chowders for 55 years. I made a very standard (boring but tasty) clam chowder for many of those years until I started making my own fish stocks and experimenting with different combinations of seafood. My absolute favourite combination was only last week: (no bacon) halibut bone stock, liquid from home smoked salmon and a bit of the salmon, blue lipped NZ mussels, clams, scallops. I use many different combinations from whatever is available (halibut cheeks or ling cod are great but rarely have lobster where i live). Summer savoury and/or thyme are my preferred herbs. Just remember folks, chowder is delicious however you choose to create it. Lovely to see chowders on the mainstage. Thanks.
I've made this a few times now, and it's one of my dad's favorites! It's not cheap to make where I live, but it is absolutely delicious, and it's in our repertoire for special occasions. Thanks for sharing this!
Your recipe is very much appreciated by this Cape Cod (or now Cape Codless) Massachusetts USA cook. Thanks for the imaginative modifications and adjuncts for a seafood chowder. I will be cooking this for my family this week.
My mom was a Boston girl. We would hit Durgin-Park and Legal Seafood when in town. I remember the chowder at Legal was brimming with fish and shellfish.
Love your version of seafood chowder.....I will give it a try soon. My family always have chowder on Christmas eve, and I'm looking forward to a change. Thanks for sharing! GLORIA
I use to live in downtown Dartmouth. I loved the Canteen. I miss it so much. Thank you so much for posting these videos. It brings a little bit of the Canteen back home to me. LOVE a the Crobster! Haha
You have just made me want to cook up a chowder for the first time in my life. It truly looks absolutely lovely and screams winter comfort food. Thank you so much!
Living in the Yukon and it is still WINTER here...snowing again tonight! Just finished a huge bowl of this chowder, Delicious! I had never cooked with Haddock before and the addition of the Smoked Oysters kind of made me quiver, every other ingredient I was in love with. So happy I followed your recipe to a tee. Going to share this with friends who love chowder. Now I just have to make the biscuits to go with my next bowl. My sister lives in Stillwater Lake, NS and I have encouraged her to get her Chowder/Biscuits going.
Hi. Chowder looks absolutely delicious. I would never have thought to add the smoked oysters or the smoked haddock. Can’t wait to try it. . It’s been years ago that I read and enjoyed you newspaper column. Still have a few of the recipes. Thanks for sharing on you tube.
The smoked oysters and haddock set this recipe apart and it’s why we love it. It feels like forever ago since the Herald column! Thanks for continuing to follow along all these years later!
Very nice looking recipe. It looks to have the depth of flavour I very much enjoy. I use a beurre manié to thicken my other chowders and would likely do so with a seafood chowder as well. I'm glad to see that "it's not just me" when it comes to smoked oysters and dill in a chowder. Thank you for the great looking recipe. I intend to make it soon.
I have been making this for about a year now. I have added clam juice and clams. I cannot find smoked fish right now. So I use tilapia. And it is wonderful!!! thanks! 💜
Thanks so much for posting these recipes. First time for chowder for my wife and I. Love your chowder. So happy we found your sight - love your recipes. Helen and Tommy London
Wonderful recipe! I usually add a little bit of liquid smoke to my chowder and gives it a great smokey flavour! I love my chowder loaded up so much that it’s pretty much like a fisherman’s stew! I usually serve mine with a baguette. Great comfort food for sure! 😊😜
Thank you. I will try your recipe for sure. I will try it with pork jowl instead of bacon just to see if there's a difference. Thank you for sharing. Blessings
I’m new to Canada. Been here for almost a year now in New Brunswick. The seafood chowder is the go to dish for everyone. I had it myself and fell in love with it so I wanted to prepare it myself and was directed to your channel. It looks amazing! I’ll definitely give it a try. And I love the fact that there’s no cornstarch in it because I’m myself averse to thickening the soup with that. Gluten-free it is ❤
Hello from Maine USA. Thanks for the video. My own version for this time of year, is a seafood corn chowder, using all the usual suspects for ingredients along with fresh corn cut off the cob. It is a hit around here. I use lobster stock from shells and bodies I save in the freezer from lobster boils, plus I make some mussel broth to add to it all. For the milk I use organic coconut cream ps I have been to Nova Scotia a couple of times. Love it there. Way back in 69 my family stayed at Parker's Cove, and my girlfriend and I visited there so I could see it once again in 2017 (or 2018 Can't quite remember now in my old age).
Have you ever heard of Summer Savoury? I was surprised to find how difficult it is to obtain in western Canada. I like it. lol Probably cause my mom used it; makes it familiar? I don't make it, without it. Just a personal thing I guess. I tried the experimental flavour thing over the years from smokey to spicy. All good; but, that's because there is no better chowder than the one you make. I finally have come to the conclusion that there is something to be said for simple. A reason my mom always kept it simple? After 60 years that's how I likes it. Poor like; leaves you grateful. Merry Christmas and a Happy New year to you all. My wife was never fond of seafood and she was the daughter of a lobsterman, when we were getting married I thought everything is perfect except for that, I was thinking there is something wrong with this woman, there wasn't; it was me. Did I mention the summer savoury.
Greetings from Ireland! Chowder on the menu this week in our house so I cannot wait to get cracking! New Subscriber… delighted I found you guys and looking forward to watching your Recipes! 👍🏻
Thanks for tuning in from across the pond! We find that smoked oysters really make this chowder unique. Give it a try and let us know what you think! 😀
From one Chef to another, I truly enjoy your content. It’s very well-made, with easy step-by-step instructions for people to understand. Thanks so much!! One thing is, I just stumbled along to your channel and noticed that you haven't made any content in a while, will you be making more in the future? P.S. you both deserve a cooking show, if you haven't already been signed by a network, they should.
Hi, wonering if you drain the bacon grease off before you add the leeks and celery? And what would you use in place of smoked haddock (in case I can't find any) Thanks
My grandmother used Carnation Can cream milk (one can per Lobster tail) in her Lobster chowder; fry Cooked Lobster in real butter until browned; add cream add a T of vinegar; wait until the cream thickens and poured over potatoes (they had 8 kids) and the flavour of the Lobster is soooo good. I find the Carnation a bit rich so I usually half it with cream or milk and pour over Linguini YUM
Taught cooking for 8 years. No flour, no corn starch. Wow, a cook after my own heart. I only thicken my soups with ingredients. Thank you. I am from the West Coast but have lived in the East Coast.
100%. No roux, yes on the heavy cream, pure. Lovely. Nova Scotia indeed; the roux is more Wuebec. (Don’t get me wrong, I like a gumbo, I lived in New Orleans) - but I agree it’s purer with no flour -no roux! And I love the leeks.
You wet my appetite can’t wait to make it. Thank you, since I’m diabetic I will substitute potatoes, loved that you used leeks n celery! I will use daikon or rutabagas or turnips. Will so look forward to surprising my fisherman husband! Who loves loves chowder but he’s-on a healthy keto ! So will tweek it to his delight!
The first seafood chowder i ever tested and is still the best is at peggys cove while studied in Halifax in the early 1980. I will definitely try this and plan to visit Halifax next spring and hopefully visit your restaurant than.
Hello! I have some questions! Can I replace potato water with stock and flour (roux) even though it won’t be GF anymore? Should I parboil the potato’s before going into the chowder pot? Or can they cook all the way in the chowder? For my own understanding to simplify it’s fats -> mirepoix -> potato’s and stock/water -> milk and or cream -> white fish -> garnish
Amazing! We followed along and it improved our recipe. Our only addition was Acadian Lobster Paste that we add in just before serving. Made in PEI! Thanks so much!
I just found your video and was intrigued by using the smoked oysters and smoked halibut. Could you use Kippered Herring and oil instead of the oysters? I have several tins that I would like to use in something besides just eating them on crackers or toast.
Biscuits made to enjoy with the Seafood Chowder...perfection! Spoke with my sister in NS about your video and surprise...she knew you from Acadia Maple, as she worked the Pancake Breakfasts for several years (during the time you were headed to France). I thought I was surprising her and low and behold it was the other way around! Love your videos, looking forward to the next one
The last time we went to Halifax I did a seafood chowder survey. Everyday at lunch I had chowder at a different restaurant. The best one was at the Armview. It was magnificent. Next time I am coming to try yours.
My Art Teacher as a freshman in College was a Mr. Wunderlich, who transferred from SUNY Brockport to Dartmouth (1984). I wonder if you ever took one of his elective Art classes of knew of him?
I made this for my family this evening. My dad said it was delicious and that it was the best seafood chowder he's ever had. Thanks so much for the recipe. Happy New Year (2022) from Fredericton!
I want to make this chowder tomorrow, I don't have smoked haddock but I do have a can of smoked mussels, do you think that would make the flavour too smoky with both smoked oysters and smoked mussels? I can't wait to make this I getting really hungry right now. LOL
I have tried this reciepe , I guaretee it is as good as advertised . Nothing left out . Many times i have tried tube reciepes. . People tend to leave something out , deliberately . They make a vid to make a vid. to. get money , but they usually leave something out , because they dont want anyone elses recipe to be better than thiers . This woman left nothing out . A very honest person .
Ha! I knew I could use smoked muscles instead of the clam for fish chowder!(my friend from NB said it wouldn't work well) Yummmm! I'm making it tomorrow, but I had to make sure I have the ingredients. Thank you so so so so much for this!! 🤗
Made it last night and friend of our came for supper and this is the best chowder I ever made ,even my wife said it was the best chowder so thank you Renée for the recipe 😉
Hi, just subscribed to your channel. This chowder looks so good. Where is your restaurant in Dartmouth mass ? What is the name ? Would like to try it out.
I LOVE lemon zest.. all citrus zest! A couple of years ago, I made an orange chai bread, and it was delicious! Sorry, I’m digressing 🙄 .. I am in Ottawa, and this morning it is very dull and gray out. A chowder is exactly what’s on the menu. Thank you for sharing! 🐳😬👍
I will always order chowder if its on a menu when I go out to eat. The Canteen's is my absolute favourite!! Thanks for this I will be trying your recipe for sure!!!
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Seasons' greetings from Singapore. Canadians make the best seafood crowder. This reminds me of the wonderful years in Acadia!
I grew up on the east coast (NB, Quebec, PEI, NL) and have been cooking chowders for 55 years. I made a very standard (boring but tasty) clam chowder for many of those years until I started making my own fish stocks and experimenting with different combinations of seafood. My absolute favourite combination was only last week: (no bacon) halibut bone stock, liquid from home smoked salmon and a bit of the salmon, blue lipped NZ mussels, clams, scallops. I use many different combinations from whatever is available (halibut cheeks or ling cod are great but rarely have lobster where i live). Summer savoury and/or thyme are my preferred herbs. Just remember folks, chowder is delicious however you choose to create it. Lovely to see chowders on the mainstage. Thanks.
Those all sound like great ideas. We completely agree! It's important to make chowder your own! Thanks for watching.
I am soooo glad you said Quebec properly and not " KAH BECK".
I love a good seafood chowder thanks for sharing this recipe with us
I've made this a few times now, and it's one of my dad's favorites! It's not cheap to make where I live, but it is absolutely delicious, and it's in our repertoire for special occasions. Thanks for sharing this!
Your recipe is very much appreciated by this Cape Cod (or now Cape Codless) Massachusetts USA cook. Thanks for the imaginative modifications and adjuncts for a seafood chowder. I will be cooking this for my family this week.
From Dartmouth too💜 so happy to see someone from home doing my fav soup
My mom was a Boston girl. We would hit Durgin-Park and Legal Seafood when in town. I remember the chowder at Legal was brimming with fish and shellfish.
The chowder at Legal was wicked good
I made it with salmon,shrimp,scallops and it was great
Love your version of seafood chowder.....I will give it a try soon. My family always have chowder on Christmas eve, and I'm looking forward to a change. Thanks for sharing! GLORIA
I live in Nova Scotia...and tomorrow is Christmas Eve and I'm making Chowder!
I will be doing this! Sounds superb!
I use to live in downtown Dartmouth. I loved the Canteen. I miss it so much. Thank you so much for posting these videos. It brings a little bit of the Canteen back home to me. LOVE a the Crobster! Haha
Glad you enjoy them! Hope to see you back in Dartmouth for a Crobster Roll soon!
You have just made me want to cook up a chowder for the first time in my life. It truly looks absolutely lovely and screams winter comfort food. Thank you so much!
Go for it! Let us know how it turns out!
Living in the Yukon and it is still WINTER here...snowing again tonight! Just finished a huge bowl of this chowder, Delicious! I had never cooked with Haddock before and the addition of the Smoked Oysters kind of made me quiver, every other ingredient I was in love with. So happy I followed your recipe to a tee. Going to share this with friends who love chowder. Now I just have to make the biscuits to go with my next bowl. My sister lives in Stillwater Lake, NS and I have encouraged her to get her Chowder/Biscuits going.
Made this for dinner tonight, didn't have a lemon but I used a lime for zest and let me say it was AMAZING thank you! I had been craving this all day
So that you enjoyed it. It’s such a comforting dish!
i like your guys style :) nice recipe
Looks amazing. I am going to try and make this today.
Hi. Chowder looks absolutely delicious. I would never have thought to add the smoked oysters or the smoked haddock. Can’t wait to try it. . It’s been years ago that I read and enjoyed you newspaper column. Still have a few of the recipes. Thanks for sharing on you tube.
The smoked oysters and haddock set this recipe apart and it’s why we love it. It feels like forever ago since the Herald column! Thanks for continuing to follow along all these years later!
I had a teacher in Europe back in 80s named Mr lavallee, don't know if he's a relative. Love the chowder
Very nice looking recipe. It looks to have the depth of flavour I very much enjoy. I use a beurre manié to thicken my other chowders and would likely do so with a seafood chowder as well. I'm glad to see that "it's not just me" when it comes to smoked oysters and dill in a chowder. Thank you for the great looking recipe. I intend to make it soon.
I have been making this for about a year now. I have added clam juice and clams. I cannot find smoked fish right now. So I use tilapia. And it is wonderful!!! thanks! 💜
You made that seem so easy! I'm trying it soon. Thanks 😊
That’s awesome! I really isn’t that hard and once you’ve tried it a few times you can totally make it your own!
Thanks so much for posting these recipes. First time for chowder for my wife and I. Love your chowder. So happy we found your sight - love your recipes. Helen and Tommy London
Wonderful recipe! I usually add a little bit of liquid smoke to my chowder and gives it a great smokey flavour! I love my chowder loaded up so much that it’s pretty much like a fisherman’s stew! I usually serve mine with a baguette. Great comfort food for sure! 😊😜
I use smoked salmon instead of bacon plus liquid smoke. 👍
Merci Renée. J'ai suivi vos instructions et le résultat s'est avéré délicieux. 🙂
That looks Amazing! Thank you! Can’t wait to up my chowder game.👏👏👏
Amazing! Let us know how it goes!!
Looks amazing! Thank you for doing the video!
Our pleasure! Give it a try and let us know what you think!
Great recipe, I will try to make it for sure
Salivating from viewing this. Just planted my dill and can't wait for it to grow!
im making this for our supper tonight thank you
I love your channel! Your interaction is wonderful. New guy here. My own chowder is Shrimp Crab and Corn chowder. You two are cool.❤
That chowder looks delicious. Thanks for sharing. Can't wait to see your Fishcake recipe.
Looks Great
Awesome recipe! I’m gonna try it😊
I’m always happy to find celery with lots of green leaves on it.
Fantastic!
Lovely 😊
Thank you. I will try your recipe for sure. I will try it with pork jowl instead of bacon just to see if there's a difference. Thank you for sharing. Blessings
You're the first person don't used flower to thinking the soup... like Your style... I rather used cream.... very nice...
Have a Great Day
It is a New England thing not to use any thickner like flour or corn starch but some people mash up the potatoes for a thicker broth.
I would appreciate you sharing what casserole pot you use.
Just found your channel and I have been wanting to make a good chowder. Yours by far looked the best. Can't wait to try
I’m new to Canada. Been here for almost a year now in New Brunswick. The seafood chowder is the go to dish for everyone. I had it myself and fell in love with it so I wanted to prepare it myself and was directed to your channel. It looks amazing! I’ll definitely give it a try. And I love the fact that there’s no cornstarch in it because I’m myself averse to thickening the soup with that. Gluten-free it is ❤
I don't use corn starch to thicken either, but just as an FYI, there is no gluten in corn starch.
I love cooking.....and eating, I just made this, so delicious, so warming, thank you 👍🙂
Thanks for trying it. Pretty much the perfect things to each on this extra cold day!
She is fantastic! The constant interaction with doug is annoying though. Beautiful dish
My first time watching. I agree on the interaction bit.
Hello from Maine USA. Thanks for the video. My own version for this time of year, is a seafood corn chowder, using all the usual suspects for ingredients along with fresh corn cut off the cob. It is a hit around here. I use lobster stock from shells and bodies I save in the freezer from lobster boils, plus I make some mussel broth to add to it all. For the milk I use organic coconut cream
ps I have been to Nova Scotia a couple of times. Love it there. Way back in 69 my family stayed at Parker's Cove, and my girlfriend and I visited there so I could see it once again in 2017 (or 2018 Can't quite remember now in my old age).
Delish! Thanks!
thank you, very nice job and great video, did you ever try washing the leaks after chopping, or do you think they will loose flavor
Omg..I have the ingredients and it’s on the menu!! Thank you for this episode...I’ve made everything so far!
Amazing! Let us know how it turns out! What’s been your favorite recipe so far?
Have you ever heard of Summer Savoury? I was surprised to find how difficult it is to obtain in western Canada. I like it. lol Probably cause my mom used it; makes it familiar? I don't make it, without it. Just a personal thing I guess. I tried the experimental flavour thing over the years from smokey to spicy. All good; but, that's because there is no better chowder than the one you make. I finally have come to the conclusion that there is something to be said for simple. A reason my mom always kept it simple? After 60 years that's how I likes it. Poor like; leaves you grateful. Merry Christmas and a Happy New year to you all. My wife was never fond of seafood and she was the daughter of a lobsterman, when we were getting married I thought everything is perfect except for that, I was thinking there is something wrong with this woman, there wasn't; it was me. Did I mention the summer savoury.
Greetings from Ireland! Chowder on the menu this week in our house so I cannot wait to get cracking! New Subscriber… delighted I found you guys and looking forward to watching your Recipes! 👍🏻
I thought I was freak because I liked smoked oysters in my chowders.I must be home.
Looks delicious. Watching from the UK and looking for the most appealing chowder recipe. Yours wins! Forgotten how lovely smoked oysters are.
Thanks for tuning in from across the pond! We find that smoked oysters really make this chowder unique. Give it a try and let us know what you think! 😀
From one Chef to another, I truly enjoy your content. It’s very well-made, with easy step-by-step instructions for people to understand. Thanks so much!! One thing is, I just stumbled along to your channel and noticed that you haven't made any content in a while, will you be making more in the future? P.S. you both deserve a cooking show, if you haven't already been signed by a network, they should.
Hi, wonering if you drain the bacon grease off before you add the leeks and celery? And what would you use in place of smoked haddock (in case I can't find any) Thanks
I use tarragon and nothing smoked! But I will try yours!
yes .gotta try . Will you consider doing Rappie Pie ?
It looks like a teacher and a student. Poor Doug, he is having his memory tests every now and then with her questions. 😁
Sooo sooo soo excited to try this! I've tried numerous recipes from this channel and all of them have been amazing! Your biggest Montreal fan! 🙂💜
Once you try it, let us know how it works out! Thanks for following along from one of our favourite cities!
If I don’t want to use bacon, are there any suggestions for a substitute?
My grandmother used Carnation Can cream milk (one can per Lobster tail) in her Lobster chowder; fry Cooked Lobster in real butter until browned; add cream add a T of vinegar; wait until the cream thickens and poured over potatoes (they had 8 kids) and the flavour of the Lobster is soooo good. I find the Carnation a bit rich so I usually half it with cream or milk and pour over Linguini YUM
OMG! The shot/picture of the bowl of chowder...AMAZING! You make it look all so easy. Yum Yum 👍😍
This chowder recipe is tried and true. So much flavour and youre right - it's not as hard as it looks!
Excellent!
Chefs take note, this is benchmark chowder !
Smokey, smokey, goodness.
Greetings from a fellow chef in Australia.
Thanks for the kind words. The smokiness is key!
Taught cooking for 8 years. No flour, no corn starch. Wow, a cook after my own heart. I only thicken my soups with ingredients. Thank you. I am from the West Coast but have lived in the East Coast.
That's right! Keep it simple. Thanks for watching.
100%. No roux, yes on the heavy cream, pure. Lovely. Nova Scotia indeed; the roux is more Wuebec. (Don’t get me wrong, I like a gumbo, I lived in New Orleans) - but I agree it’s purer with no flour -no roux! And I love the leeks.
LOOKS DELICIOUS
You wet my appetite can’t wait to make it. Thank you, since I’m diabetic I will substitute potatoes, loved that you used leeks n celery! I will use daikon or rutabagas or turnips. Will so look forward to surprising my fisherman husband! Who loves loves chowder but he’s-on a healthy keto ! So will tweek it to his delight!
The first seafood chowder i ever tested and is still the best is at peggys cove while studied in Halifax in the early 1980. I will definitely try this and plan to visit Halifax next spring and hopefully visit your restaurant than.
Hello! I have some questions!
Can I replace potato water with stock and flour (roux) even though it won’t be GF anymore?
Should I parboil the potato’s before going into the chowder pot? Or can they cook all the way in the chowder?
For my own understanding to simplify it’s fats -> mirepoix -> potato’s and stock/water -> milk and or cream -> white fish -> garnish
Amazing! We followed along and it improved our recipe. Our only addition was Acadian Lobster Paste that we add in just before serving. Made in PEI! Thanks so much!
Sounds great! We'll have to give the lobster paste a try sometime. Very intriguing ! 😀
Only watched as far as 1:22 minutes, after you sought reassurance three times already from the bloke off camera. Cooking with confidence is key, man!
That makes you a turd. Respect between spouses demonstrates respect for other people... Hope you're sterile
Your channel is totally empty, LOSER
I love chowder and this looks amazing! Where is your restaurant?
I just found your video and was intrigued by using the smoked oysters and smoked halibut. Could you use Kippered Herring and oil instead of the oysters? I have several tins that I would like to use in something besides just eating them on crackers or toast.
Biscuits made to enjoy with the Seafood Chowder...perfection! Spoke with my sister in NS about your video and surprise...she knew you from Acadia Maple, as she worked the Pancake Breakfasts for several years (during the time you were headed to France). I thought I was surprising her and low and behold it was the other way around! Love your videos, looking forward to the next one
That is awesome! Such a small world. Tell her I say hi! Thanks for trying the recipe and for watching the videos. Lots more great recipes to come!
I made this today, and I absolutely LOVE the smokiness of it. Why don’t you use onions or garlic in this recipe?
How much water do you use in the potatoes?
The last time we went to Halifax I did a seafood chowder survey. Everyday at lunch I had chowder at a different restaurant. The best one was at the Armview. It was magnificent. Next time I am coming to try yours.
Looks really tasty but just wondering why you guys didn’t show the cooking pot while cooking? Lol I would have love to seen.
Looks amazing. Did you add all the water and potatoes into the dish x
My Art Teacher as a freshman in College was a Mr. Wunderlich, who transferred from SUNY Brockport to Dartmouth (1984). I wonder if you ever took one of his elective Art classes of knew of him?
What is the cooking utensil that you used to cook the chowder?
I made this for my family this evening. My dad said it was delicious and that it was the best seafood chowder he's ever had. Thanks so much for the recipe. Happy New Year (2022) from Fredericton!
substituted rendered duck fat instead of oyster oil! *chef's kiss
I want to make this chowder tomorrow, I don't have smoked haddock but I do have a can of smoked mussels, do you think that would make the flavour too smoky with both smoked oysters and smoked mussels? I can't wait to make this I getting really hungry right now. LOL
Man as soon as east coast lobster goes on sale here in the west I will for sure be making this gem!!
This chowder looks awesome! I've never had one before but it looks extremely delicious and I'd love to give it a try! Thank you for the inspiration!
Thanks Anadi! Let us know if you give it a try!
I have tried this reciepe ,
I guaretee it is as good as advertised .
Nothing left out .
Many times i have tried tube reciepes. .
People tend to leave something out , deliberately . They make a vid to make a vid. to. get money , but they usually leave something out , because they dont want anyone elses recipe to be better than thiers .
This woman left nothing out .
A very honest person .
Can you let me know the brand of your portable stove?
Sorry, I can never find the recipe which is in the description but I can't find it. Looks amazing.
Simple is king!
Thanks will be making tonight cos it's rubbish outside...comfort in a pot
got any videos making smoked haddock?
The shot of the whole bowl near the end looks like the chowder split. What is the reason and how do yo prevent it?
Good answer Doug keep the wife happy. Hers is always best.
Ha! I knew I could use smoked muscles instead of the clam for fish chowder!(my friend from NB said it wouldn't work well) Yummmm! I'm making it tomorrow, but I had to make sure I have the ingredients. Thank you so so so so much for this!! 🤗
My son and I share this account for now.
Made it last night and friend of our came for supper and this is the best chowder I ever made ,even my wife said it was the best chowder so thank you Renée for the recipe 😉
Hi, just subscribed to your channel. This chowder looks so good. Where is your restaurant in Dartmouth mass ? What is the name ? Would like to try it out.
WHat is the heating element you used?
I need a great clam chowder recipe please?
Can you freeze seafood chowder?
I LOVE lemon zest.. all citrus zest! A couple of years ago, I made an orange chai bread, and it was delicious! Sorry, I’m digressing 🙄 .. I am in Ottawa, and this morning it is very dull and gray out. A chowder is exactly what’s on the menu. Thank you for sharing! 🐳😬👍
Looks delicious 😋
I will always order chowder if its on a menu when I go out to eat. The Canteen's is my absolute favourite!! Thanks for this I will be trying your recipe for sure!!!
🙏🙏 We think that you’ll enjoy this recipe. It’s very similar to the version at The Canteen! 😁