JP McMahon combines dry hard cider with dried kelp and aromatics to make a fragrant stock; he first uses it to precook the shellfish, then it becomes the chowder’s base.
Seafood-and-Seaweed Chowder
JP McMahon combines dry hard cider with dried kelp and aromatics to make a fragrant stock; he first uses it to precook the shellfish, then it becomes the chowder’s base.