The chowder is relatively simple to prepare. I've had some bad luck with chowders in the past but this one came out great. My unhappy experience involved a messy attempt at fish chowder with Bluefish. The smell in the house while this was cooking drove out everyone, including the cat! I was later informed that Bluefish should be cooked before you even get it off the hook. The two weeks I had it in the freezer did nothing for it's curing.
Scottish Ales generally come in three strengths. Light or 60/ (sixty shilling), Heavy or 70/ and Export at 80/. The shilling is a carry over from English currency. These ales are amber to dark brown in color. The aroma tends to the sweet, malty side and some examples will have some smokiness from peat-kilned malt and specialized yeasts. The flavor also leans to the sweet side, with just enough hop bitterness to keep the beer from becoming too sweet. Scottish ales have a medium body and low carbonation. They also tend to have a rich, creamy head, especially when served on draught.
Commercial examples of these brews are: Maclay 60/, McEwan's 70/ and Belhaven 80/ or Belhaven Scottish Ale
Websites to Surf
The Real Beer Page - Scottish Ales
New England/Scotch Ale Clam Chowder
This New England style clam chowder breaks from tradition with an addition of Belhaven Scotch Ale.
Ingredients
1. Sautee bacon in a large kettle until almost crisp, add onions and cook until wilted
2. Add potatoes clam juice or stock, beer, thyme and cook at medium high heat until potatoes are fork tender.
3. Reduce heat and add clams and half their juice. Slowly stir in the half and half and butter, simmer until heated through but do not allow to boil.
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