Mildred’s Chowder House Clam Chowder: Redux

Since I first started my blog last August, many hundreds of people have found their way here for one reason, and one reason only. They represent a mind-boggling percent of everyone who ends up on my blog, and they have but one common passion: a fervent need to somehow recreate the totally fabulous chowder that was Mildred’s Chowder House (late of Cape Cod fame) Clam Chowder. Unable to find an authentic version, I attempted to recreate one that would be a close approximation of it in my “Welcome to New England” post when I began my blog. It is clear to me, from the massive numbers of you who want nothing but the original (no complaints about MY recipe, based on the one from Legal Sea Foods, mind you. But for aficionados of the one, the only, the true New England Clam Chowder, there is, clearly, absolutely NO substitute for Mildred’s iconic bowlful. By the way, I completely agree!)

9/9/14 I regret that I have found it necessary to remove the recipe for Mildred’s Chowder House Clam Chowder from the site.

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4 Responses to Mildred’s Chowder House Clam Chowder: Redux

  1. Margaret says:

    I can remember going to Mildred’s Chowder House when I was a young girl traveling with my family to the Cape. We loved the Clam Chowder so much and never
    missed an opportunity to have it when we were vacationing!

    • Mim says:

      Hi Margaret,
      Thanks for sharing your memories of Mildred’s. The name carries similar memories for countless people, judging by the number of people who come here just to relive the memory (and often to try to replicate the magic of that chowder). If you live somewhere where you can get your hands on some real quahogs, you can easily make chowder that will rival Mildred’s. My recipe, worked out with the help of a former cook at Mildred’s) is really fabulous, and incredibly easy as well. thanks for stopping by.

  2. Linda says:

    Hi Mim:
    How long did you keep the base refrigerated? Could it be frozen?

    • Mim says:

      Hi Linda, Sorry I have take so long to respond. I have not been actively blogging lately, (although I am about to start up again).

      your question gave me a chuckle, as I have never had this chowder last long enough to have to freeze it. But my suggestion would be that if you want to freeze some, just cook the clams and broth for all but an hour of the time that is called for, and freeze it like that, without the potatoes. I find that potatoes (with th eexception of mashed) don’t freeze well. When you defrost the base, just add the potatoes and cook it for the final hour.

      Thanks for visiting.

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