The Ingredient That Will Change Your Clam Chowder Forever - Tasting Table

Auguste Escoffier School of Culinary Arts suggests experimenting with the botanical beverage in fish dishes, specifically, but also mentions chicken and pork as options as well. The school then notes that vermouth can be used as a substitute for wine in many recipes. Other flavors infused into vermouth, that are not present in wine, are what help to build a unique flavor profile in a traditional dish.

Another benefit to using vermouth, according to Vinepair (and Julia Child), is that it is less acidic than white wine, better balancing a dish. Vinepair also notes that vermouth is a superior choice over wine given its ability to last longer once opened.

In terms of the quantity of vermouth to use, it can come down to personal preference. Chef Alex Guarneschelli packs a punch with her addition of a full cup of vermouth in her clam chowder recipe, while Martha Stewart uses only a quarter cup in her mixed seafood chowder (a close cousin to clam chowder). As with any culinary experimentation, it's best to remember that you can always add more, but you can never take an ingredient back out.

If you're new to the world of vermouth, or to cooking with alcohol, check a guide to help decide which vermouth's flavor profile will work best, and make sure to determine how long to simmer that soup to make sure your chowder isn't just a savory cocktail slurped with a spoon.

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