When Rebecca Charles of New York’s celebrated Pearl Oyster Bar first taught me the recipe for her scallop chowder, I asked if it was possible to substitute milk for the cream. She looked at me like I was crazy. “Why would you want to do that?” she asked. Good question.
This recipe (featured in SECRETS OF THE BEST CHEFS, a great holiday gift!) is one of the simplest, most comforting winter foods you can possibly make. Turns out, it’s all about the cream which has the remarkable ability to take on whatever flavors you heat it up with. In dessert, that flavored mixture becomes ice cream; here it becomes chowder.