Photo: Captain Parker's Chowder Recipe
Ingredients
- 2 ounces salt pork, cut in chunks
- 3/4 pound all-purpose flour
- 3/4 pound sweet butter, plus 1/4 pound
- 4 cups chopped onion
- 1 1/2 cups chopped celery
- 1 pinch dry thyme
- 1 teaspoon celery seed
- 1 bay leaf
- 1 quart water
- 3 chef potatoes, peeled and diced
- 6 ounces clam base (recommended: Minors)
- 1 quart fresh chopped clams and their juice
- 1 quart light cream
- 1 teaspoon salt
- 1 teaspoon ground pepper
Directions
Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By mary_12106404
Buxton, 58
on October 29, 2011
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best...
By GregMarmelarde
on July 25, 2011
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Captain Parker's is nothing but a tourist trap. I don't know if the owners of this place have incriminating pictures of every food and travel magazine/television writer, but I can't imagine why the media love this place. Maybe Rachael's staff's a bunch of lazy loafers who didn't do any due diligence to find a place on the Cape better than this joint.
The clam chowder (don't say "chowdah" unless you want to make a fool of yourself here isn't bad, but so many other places on the Cape make it better. My choice is the Chatham Squire but there are places with better chowder than Capt. Parker's from Wareham to P-town and without all the boring, clueless tourists.
By Bailey55
on October 05, 2010
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OMG! My husband and I went to the New England area this time last year and we came across Capt Parker's Pub. I was on the hunt for the best clam chowder. I had it in Boston, Portland, Newark, & Plymouth. I first started with a cup, then I had a bowl, then I had a bowl to go. Guess you could say, I was in love with his Chowder.
Read all 23 reviews