SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/moby-dicks-pequod-clam-chowder
Printed August 31, 2026
Printed August 31, 2026
Fictional Feasts
Moby Dick's Pequod Clam Chowder
A darkly rich, obsession-worthy chowder made with squid ink and white beans—representing both the white whale and the depths it dragged men into.
Ingredients
- 4 slices thick-cut bacon, chopped
- 2 tablespoons squid ink
- 1 large onion, diced
- 3 celery stalks, diced
- 2 pounds fresh clams, scrubbed
- 3 cups fish stock
- 2 cups white beans, cooked
- 3 large potatoes, diced
- 2 cups heavy cream
- 1/4 cup white wine
- 2 bay leaves
- Fresh thyme
- White pepper to taste
- Crusty bread for serving
Preparation
Captain Ahab's obsession with the white whale consumed him and his crew. This chowder captures that all-consuming darkness with squid ink while honoring the maritime traditions of Melville's epic tale.
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside, leaving drippings in pot.
- Sauté onion and celery in bacon fat until softened, about 5 minutes.
- Add white wine and clams, cover, and steam until clams open, about 8 minutes. Remove clams and set aside, discarding any that didn't open.
- Add fish stock, potatoes, bay leaves, and thyme to pot. Simmer until potatoes are tender, about 15 minutes.
- Stir in squid ink, turning the chowder a deep, oceanic black.
- Remove clam meat from shells and chop roughly. Add back to pot along with white beans.
- Stir in cream and heat through without boiling. Season with white pepper.
- Serve in deep bowls, topped with crispy bacon, alongside crusty bread.
The white beans float like glimpses of the whale through dark waters—a reminder that some obsessions are better left in fiction.
