Best 2 Ted Williamss Fenway Chowder Recipes

If you're a fan of creamy, hearty chowders, then you need to try Ted Williams' Fenway Chowder. This iconic dish is a staple at Fenway Park, the home of the Boston Red Sox, and has been enjoyed by fans for generations. Named after the legendary baseball player Ted Williams, this chowder is packed with fresh clams, potatoes, bacon, and corn, all swimming in a rich and flavorful broth. Whether you're a baseball fan or just a lover of good food, this chowder is sure to hit a home run.

Let's cook with our recipes!

TED WILLIAMS'S FENWAY CHOWDER

Ted Williams's Fenway Chowder image

Provided by Julia Moskin

Categories dinner, lunch, quick, soups and stews, appetizer, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 22

Ingredients

3 tablespoons bacon fat, lard or vegetable oil
1 small onion, minced
1 large shallot, minced
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
2 teaspoons Lawry's Seasoned Salt
2 teaspoons Old Bay Seasoning
2 teaspoons dried thyme
1 1/2 teaspoons dried garlic flakes
8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces
1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved
4 cups whole milk
2 cups half-and-half
1/4 cup dry sherry
1 pound mussels in the shell, scrubbed and debearded
1 dozen about 8 ounces chopped shucked oysters, with their juice
2 small white potatoes, peeled and diced small
1/2 cup fresh or thawed frozen corn kernels
2 teaspoons fresh lemon juice
1/2 cup heavy cream
Kosher salt
black pepper

Steps:

In a large heavy pot, heat fat over medium heat. Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes. Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic. Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.
Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer. Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes. If desired, remove mussels from shell and return to the soup.
Stir in lemon juice and cream. Season to taste with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 9 grams, Sodium 1073 milligrams, Sugar 7 grams, TransFat 0 grams

NEW ENGLAND FISH CHOWDER

New England Fish Chowder image

This recipes is adapted from ''One Big Table'' by Molly O'Neill, where it is titled, "Ted Williams's Fenway Chowder." I always say I am not a big fish eater, but somehow I really like fish chowders.

Provided by threeovens

Categories Chowders

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons lard or 3 tablespoons vegetable oil
1 small onion, minced
1 large shallot, minced
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
2 teaspoons Lawry's Seasoned Salt
2 teaspoons Old Bay Seasoning
2 teaspoons dried thyme
1 1/2 teaspoons dried garlic flakes
8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination)
1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops)
4 cups whole milk
2 cups half-and-half
1/4 cup dry sherry
1 lb mussels, scrubbed and debearded (in the shell)
1 dozen oyster, chopped with their juice (about 8 ounces)
2 small white potatoes, peeled and diced small
1/2 cup corn kernel (fresh or thawed)
2 teaspoons fresh lemon juice
1/2 cup heavy cream
kosher salt & freshly ground black pepper

Steps:

Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.

Nutrition Facts : Calories 362.6, Fat 16.3, SaturatedFat 8.7, Cholesterol 110.4, Sodium 349.1, Carbohydrate 21.2, Fiber 1, Sugar 6.2, Protein 26.9

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough.
Use a good quality clam juice. Clam juice is a key ingredient in chowder, so make sure you use a good quality one.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste until the chowder is flavorful.
Serve the chowder hot. Chowder is best served hot, so make sure to reheat it if you have leftovers.

Conclusion:

Ted Williams' Fenway Chowder is a delicious and easy-to-make recipe that is perfect for a cold winter day. With its creamy broth, tender seafood, and flavorful vegetables, this chowder is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give Ted Williams' Fenway Chowder a try.