Archive for the 'Soups, Chowders and Stews' Category

Fish Chowder

Thursday, April 18th, 2013

This is how you make a classic fish chowder in New England. Takes a little work, but it sure is tasty no matter what time of year. 1/4 pound salt pork, diced 1 medium onion, diced 4 cups cubed potatoes 1/2 teaspoon salt 2 pounds hadock or pollock 1 quart milk salt and pepper 3 […]

Brrr, it’s cold outside…warm yourself up with some Chowder!

Saturday, January 8th, 2011

Happy New Year from the East Coast! Unless you’re living way down South, chances are you’re experiencing some chilly–maybe even downright freezing–weather right now. It’s the perfect time to warm yourself up with our chowders and soups. Our popular Chowder Sampler offers our New England Clam Chowder, Lobster Bisque, Manhattan Clam Chowder and Shrimp & […]

East Coast Gourmet Wins Best Lobster Bisque Award!

Thursday, September 23rd, 2010

We’re very proud to announce that our Lobster Bisque won the Best Bisque or Stew award at the recent Hampton Beach Seafood Festival in lovely Hampton Beach, New Hampshire…one of the biggest annual events in the country! Thousands of seafood lovers flock this resort town each September for the festival, now in its third decade, […]

Corn Chowder Recipe

Monday, August 16th, 2010

Warm weather in New England will have the sweet corn crop ready a couple of weeks ahead of schedule. Here’s a great new recipe for Grilled Corn Chowder. Try it and you’ll see why corn chowder became so popular. Serve with freshly baked corn muffins and you’ve got yourself a meal. Grilled Corn Chowder Grilled […]

Lobster Chowder

Wednesday, August 11th, 2010

This is a classic Connecticut Lobster recipe. We recently found ourselves with an extra shipment of lobsters and Charlie tipped us off to this ol’ New England chowder recipe…the results were amazing!  The recipe harkens back to the days when crumbled ship’s crackers were used to thicken soups—as they were a staple of the fishermen and […]

North Atlantic Shrimp Chowder

Wednesday, April 28th, 2010

Here is an original East Coast recipe for shrimp chowder. Ingredients for Shrimp Chowder 1 1/2 lbs. North Atlantic Shrimp, heads of, but shell still on. 1 teaspoon whole allspice 4 tablespoons olive oil 6 cups water 3 cups water 1 cup celery, diced 1/2 cup onion, diced 1 cup carrots, sliced 1 small, ripe […]

Rhode Island Rocky Point Chowder

Thursday, May 14th, 2009

In the little State of Rhode Island you can find three types of clam chowder: white clam chowder, red clam chowder, and clear clam chowder. Native Rhode Islanders and purists favor a clear, thin broth chowder. Rhode Islanders and tourists alike also enjoy the creamy, white chowder also served in Boston and on Cape Cod. […]

Chatham Seafood Chowder

Sunday, April 26th, 2009

Here is a real simple recipe for Seafood Chowder. Charlie borrowed the recipe from his friend Skip who lives down the Cape in Chatham. Skip been making it for years, and it’s a real crowd pleaser. The secret to Skip’s famous seafood chowder is fresh fish and small, tender clams. He says some of the […]

Love the Lobster Bisque!

Saturday, March 7th, 2009

You have to sauté the lobster shells in a heavy cast-iron skillet to get the flavor for your “blue ribbon” winner of a soup. Worth its weight in gold, Lobster Bisque is by far the most elegant of soups, and one that Charlie can’t seem to get enough of. He loves to talk to us […]

What Makes Chowder CHOWDER?

Sunday, September 14th, 2008

From the rocky coast of Maine to the lazy shores of Maryland, Chowders are bubbling away just waiting for Charlie to stop in for some comfort in a bowl! However, depending on where you are, Charlie says the answer to the question, “what makes a chowda chowda” will be very different! Charlie loves traveling along […]

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