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Wednesday, March 23, 2011

Rhode Island Fish Chowder

Hello, everyone!
I apologize for neglecting this blog again--
have I mentioned how stressful this semester has been?
... last one as an undergraduate, and taking 18 credits
has become a little overwhelming for me! Even my 
Spring break was spent mostly reading class material
(and getting laryngitis!)... So, as you can see, I am beat.
But, to be honest, what really keeps me going is the fact
that I'll be graduating in a couple of months. Oh! and on 
the ferry to beautiful Martha's Vineyard in June...
so all will be just fine, I think ♥

Anywho, in New England news, I found
a delicious traditional recipe that I've
been dying to share with you all...

Rhode Island Fish Chowder!
(can't you just eat that name?)

The recipes to follow (I've added a cracker recipe
in order to compliment your soup!) are from
the 1920s and 30s, and have surely maintained
their stomach-appeal throughout the years...


Afternoon Tea Cracker
(Boston Cooking School Cook Book, 1936 Edition)

Sift and mix dry ingredients:

 1 cup bread flour
1 teaspoon baking powder
¼ teaspoon salt
Cut butter in with pastry blender or tips of fingers
½ cup butter
Add milk to make stiff dough
3 Tablespoons milk

“Toss on floured board, and pat and roll ¼ inch thick. Shape with round cutter dipped in flour, arrange on buttered cooky sheet, and bake 10 minutes in hot oven (400 degrees). Split while hot, return to oven, and bake until a golden brown. These crackers will keep for weeks without crumbling.”

Rhode Island Fish Chowder
(Boston Cooking School Magazine, Nov. 1920)

"In the bottom of an iron kettle fry five or six slices of fat salt pork, cut into small pieces, until it is crisp and brown. Cut up four pounds of either fresh codfish or sea bass into two-inch cubes, put into the kettle and cover with thin-sliced streaky bacon. Over this place a layer of onions, also very thin-sliced, and handful of chopped parsley, and a pinch of summer savory. Next put on a layer of Boston crackers, split and soaked in warm water until soft but not broken.

Proceed by repeating these layers until all the fish is used; the crackers for the top layer should be' thickly buttered. Add cold water to cover, and cook gently for one hour. If the water boils away so that the top crackers get dry, add boiling water. Remove the solid parts of the chowder carefully with a skimmer into the serving dish, and thicken the liquid in the pot with two tablespoonfuls of flour and two of butter, rubbed together. Let boil up once and pour over chowder. Serve with sliced lemons, pickles and stewed tomatoes."

- - - - - - - - - -

  A taste of New England in your very own kitchen!
... I like the sound of that.


  1. oh yum! i am making this! hang in there girl. you are almost done! and i bet your mum is soooo proud!

  2. Oh Erin, first I hope you get to feeling better real soon. I know how terribly stressful school can be but "soon" it will all be worth it!! That chowder & crackers are to die for!!! smile...

  3. looks wonderful....perfect for today as we have pouring rain...

    and your almost will be all so worth it.....

    sending love,
    kary and teddy

  4. Hello Erin...Oh, I've missed you! I can imagine how terribly busy you have been. Good luck with your studies. And just think..the end of undergraduate studies is in sight! I certainly wish you the very, very best.

    Love your header! Don't forget to be good to yourself! Don't stress out and don't over do it. This, too, shall pass. Susan

  5. Good for you! You'll feel such a sense of accomplishment when you graduate! I do feel your pain! I'm taking a graduate class that has tons of work, took two last semester! What will your degree be in?

    The Chowdah and oyster crackers look delicious!

  6. It all sounds so yummy!! Especially on the rainly LA days we've been having :)

  7. How yummy, Erin! Thank sorry to hear you've had laryngitis as well as the hectic school schedule. Hope you are well on the mend. I have the same thing right now and am back to work today but still lagging and straining for a voice. Better than flu!
    How nice to have the wonderful MV trip ahead....makes all the winter worthwhile.

  8. Keep plugging along you are almost there. These two recipes sound delicious. I have never had chowdah from RI. I will have to give it a try.

  9. Its lunchtime and I'll have a bowl of soup please.
    Just a couple more months and another door will open for you, congratulations on your perserverance!

  10. It would be a great dinner aboard!!

  11. Hi dear Erin,

    Yes, you ARE a charter member of the Grimy Hands Girls' Club, but I have NOT mailed out my gifts. Fell last week before our trip and crunched my hand-so I am limping along, but slowly.

    Erin, you would've loved last night. Sue and Joe and other friends over for dinner. We ate appetizers and drank wine under the grape arbor, then moved indoors for the meal. When I post my new blog you will see photos of all of us.

    Sometimes I WISH I could change places with someone and slow down.

    Sending love,

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

  12. hi erin...i had to come inside ( it was too hot )

    thanks for stopping by, my friend
    always HAPPY to see a YOU !!!

    sending love,
    kary and teddy

  13. You are so right . . Rhode Island Fish Chowder, makes you hungry just seeing it in print! Thanks for sharing and a big thank you also for NOT showing us blow by blow pictures of you getting your bowls and spoons, etc. together . . so over the top and 'eye rolling':)


Thanks for your thoughts!

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