Dill in Chowder
I have tried a few times making New England Clam Chowder and I cannot seem to get the fresh dill to incorporate, and I all just floats on top. And I am not getting much dill flavor at all.
I have had chowder out with dill and it is always nicely mixed in and full of flavor.
What am I doing wrong?
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8 Comments
Most likely the restaurant is taking a small portion of the cooked chowder and blending it with fresh dill (in a food processor or stick blender, etc.) and reincorporating this into the serving portion. This preserves the freshness of the herb as well as providing the homogeneity.