Virtual cooking classes are back and I thought I’d start off the year with a local favorite here in San Francisco - Chowder! Typically it is made with clams here, but to make it more accessible, we are using any fresh seafood you can find. It’s perfect for these chilly, winter nights wherever you may be. If you want to be really San Franciscan about it, don’t forget the sourdough bread bowl!

Join me Friday, January 29th where we will cook together and you can ask me questions along the way! At the end, we’ll do a Q+A to talk about all things food and what we’ve been up to.

If you purchase this class as a gift, make sure to register with their email address.

Please read all the details thoroughly and decide the protein/vegetables for your dish based on your dietary/personal preference.

Fresh seafood is always best - I suggest going to your trusted seafood purveyor no sooner than the day before the class to keep it as fresh as possible! But this dish can certainly be made quality canned clams and will still be delicious!

If you are going plant-friendly, this dish will result in a slightly different beast but hopefully still a tasty vegetable chowder for you. You’ll want to use vegetable broth in place of clam juice and substitute the seafood with extra vegetables of your choice!

Please have all equipment & ingredients below prepped and measured before the live stream begins.

I will demonstrate cooking techniques, proper storage, and save some time for some Q/A together!

But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!

1 pound assorted seafood of your choice:
Clams or mussels, rinsed and scrubbed (if using mussels or clams, you’ll want to get more than 1 pound to account for the weight of the shell)
Quality canned clams, drained, rinsed well
White fish (like sea bass or cod), cut into 1-inch pieces
Hot smoked fish, flaked into bite sized pieces
Picked crab meat
Scallops, ½-¾” bite sized dices
Shrimp, ½-¾” bite sized dices
Lobster, ½”-¾” bite sized dices

1/4 pound thick bacon slices, finely diced

1 small leek, tops removed, halved, rinsed, and thinly sliced into half moons

1 cup Idaho or Yukon gold potatoes, peeled, ½”-¾” dice

3x 8 ounce bottle clam juice (if using fresh clams, you can make your own clam juice!)

1½ tablespoons flour (can substitute with Bob’s Red Mill all-purpose GF flour)

1 cup whole milk, heavy cream, or a mix of both

Chopped parsley and/or chives, for garnish

Small individual sourdough loaves, for serving (optional)

Optional add-ins if you want to get creative:

Roasted corn kernels, poblano peppers, chanterelles, parsnips, chipotle powder, tarragon

Microplane or grater, optional x 1 (garlic)

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A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

The recipe will not be released and it is your own responsibility to take notes during the webinar.

MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.

Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.

There will be no refund for cancellations for registration. All sales final.

MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.

MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.

Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.

Seafood Chowder