Friends! First a confession. You already know I wrote a book about the Mainer who tried to make illegal to put tomatoes in clam chowder. It’s a true story from Maine’s 1930’s history. The matter was ultimately resolved with a cook-off: Manhattan vs. New England. Even Joe DiMaggio found himself ensnared in this controversy!
So why a confession? Well, I started researching and writing this book in 2015… but have never cooked the winning recipe myself. UNTIL NOW!
And it was amazing… the most delicious clam chowder I’ve ever eaten… a bowl of comfort. And we all could use a little comfort right now. And in terms of a spectacular story time with your favorite little ones… nothing better than eating your story in addition to reading it!
So give it a try. I think you are going to love it!
Here are the ingredients straight out of the back of my book: Chowder Rules: The True Story of an Epic Food Fight, illustrated by Vita Lane and published by Islandport Press.
And here are the directions put together by Portland, Maine chef Trent Seib. Back in the 1930’s when recipes were published, they only included ingredients. Why? Because everyone was cooking then and it was presumed that any adult reading the list of ingredients would already know how to cook them. Not the case today. So Chef Trent graciously agreed to take the ingredients and tell us what to do next. This recipe is simple and easy, but will impress every person lucky enough to taste it!
Without further ado… your cooking instructions for chowder heaven!
The instructions for cooking Clam Chowder by Chef Trent Seib
If you want to learn more about the different types of Clam Chowder, check out this article from the Portland Press Herald! Want a copy of my book? You can grab it here.
Enjoy!
Anna
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