Rich, and creamy, clam chowder is a soup I've enjoyed eating since I was a young boy. The salty and milky flavors perfectly merge in easy to make recipe that can be made with so many different ingredients. My version offers a local twist to classic recipe. After a fun day driving along the beautiful coast of Maine, I got a craving for "Chowda". Since I already had locally sourced haddock, which is a sustainable and quality wild fish found up here on the northern Atlantic, and asparagus in the root cellar, I figured I'd continue with the theme of local and craft a recipe that used only seasonal Maine Ingredients (except for some spices).
This time last year, Camille and I were enjoying a bounty of freshly harvested wild foods, including Japanese Knot weed, nettle, fiddlehead ferns, and ramps. Whenever possible, these delicious wild foods make up as much of our diet is possible, for their nutritional profile is superior to that of their domestic counterparts. Paired with Maine caught wild seafoods, this is a meal I could eat nearly every day.