does anyone know of a good kosher substitute for clams? Something that’ll get the flavor and texture close?
Fish chowder is an excellent even superior choice. Any good white fish, cod, flounder or haddock or even salmon could be used
Marie,
This will sound crazy, especially from An Irish Catholic, but you might try sautéed oyster mushrooms in lieu of clams. It will give a similar texture and a delicious compliment to the creaminess.
Cod or halibut or maybe even salmon.
What’s getting me on this thread is all the recipes calling for cans of clams. To me canned clams make a quick sauce for pasta when I need dinner on the table quick. Chowder is an act of love and whether it be clam or fish, it needs FRESH!
“does anyone know of a good kosher substitute for clams? Something that’ll get the flavor and texture close?”
Even if you sub the clams, the bacon thing is still going to be a problem. Where are you going to get the fat? I guess you could use pastrami, but don’t you still have a problem with using meat and dairy products together?