Rich, and creamy, clam chowder is a soup I've enjoyed eating since I was a young boy. The salty and milky flavors perfectly merge in easy to make recipe that can be made with so many different ingredients. My version offers a local twist to classic recipe. After a fun day driving along the beautiful coast of Maine, I got a craving for "Chowda". Since I already had locally sourced haddock, which is a sustainable and quality wild fish found up here on the northern Atlantic, and asparagus in the root cellar, I figured I'd continue with the theme of local and craft a recipe that used only seasonal Maine Ingredients (except for some spices). I was very excited to see some wild harvest wine cap mushrooms, which are so amazing in flavor, almost a nutty quality to them.
So I headed over the coop and picked up the remaining ingredients, then setup shop in the kitchen. As the soup simmered, I took a power nap out on the hammock, ahh!
A huge chunk of sourdough would be amazing for dipping, just sayin...
- 1/4 lb Bacon, cut into 1/2 inch chunks
- 1 bunch Spring Onion, slice white section only
- 3-4 cups sliced Wine Cap Mushroom, or other variety
- 4-5 red skinned Potatoes, quartered
- 2 quarts raw Milk
- 1 cup raw Cream
- 1 Bay Leaf
- 4 Cloves
- 1.5 pounds Haddock, chopped into chunks
- 1 bunch Asparagus, cut into 1/2 inch rounds
- 1-2 Tbsp Maine Sea Salt
- Fresh cracked Black Pepper
- 2 Tbsp fresh chopped chives, for garnish
- In a 4-5 quart Dutch oven, render the bacon over medium-high heat. Once a few tablespoons of fat has released, add the onions and mushrooms.
- Cook for several minutes, stirring occasionally until the veggies have softened. Add the potatoes and stir to combine.
- Pour in the milk, cream, bay leaf, and cloves. Bring to just below a boil, then lower heat and allow to simmer for 20-30 minutes.
- Add the fish and the asparagus and continue cooking.
- As the soup simmers, it will begin to thicken and get nice and creamy.
- Once seasoned appropriately, I like the soup to sit for a bit so that all the flavors can meld together. Reheat and serve garnished with the chives.