My new book, “Chowderland” (Storey Publishing), which is about to appear in bookstores, contains about 25 chowders of all types (you can make chowder out of almost anything), along with salads, breads and sweets that are especially good accompaniments to chowder.

Here are two of my favorites from the book, adapted slightly.

Spring’s First Chowder With Fresh Herbs and Peas

This lovely, delicate fish chowder is based on one from “The Four Season Farm Gardener’s Cookbook” by Maine organic gardening authorities Barbara Damrosch and Eliot Coleman. It not only uses spring’s first tender carrots and peas, but also lots of fresh green herbs, chopped coarsely so they show off their beauty. Serve with Brussels Sprout Slaw, a French baguette and sweet butter.

Serves 4

4 ounces bacon, cut into ½-inch dice (about 1 cup)

2 tablespoons butter, plus more if necessary

1 large onion, chopped

1 cup bottled clam juice or fish stock

1 pound red-skinned potatoes, unpeeled and diced (about 3 cups)

3 slender young carrots, peeled and thinly sliced

¾ teaspoon salt, plus more if needed

1 cup heavy cream

1 pound haddock or other mild flaky fish fillets, cut in 4-inch chunks

1 cup fresh or frozen peas

½ cup snipped chives or thinly sliced scallions

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoons coarsely chopped dill

2 teaspoons coarsely chopped tarragon

Freshly ground black pepper

Cook bacon in a large heavy soup pot or Dutch oven over medium-low heat until crisp and fat is rendered, 10 to 15 minutes. Remove cooked bits with a slotted spoon, drain on paper towels and reserve. You should have 2 tablespoons of fat in the pot; if you’ve more than that, pour some off, or if too little, make up the difference with extra butter.

Add butter to the pot and cook the onion in it over medium heat until it begins to soften, about 5 minutes. Add clam juice, 2 cups water, potatoes, carrots and salt, bring to a boil, reduce the heat to medium low, and cook, covered, until potatoes and carrots are almost tender, about 12 minutes.

Add the cream and fish, bring to a simmer over medium heat, and cook until the fish is opaque, about 5 minutes. The fish will break apart as it cooks. Let the chowder stand at cool room temperature for at least an hour or refrigerate overnight.

Reheat gently. Add peas, chives, parsley, dill and tarragon and simmer for 5 minutes if using fresh peas; about 2 minutes for frozen peas. Stir in the reserved bacon bits and season with salt and pepper to taste.

Brussels Sprout Slaw

Brussels sprouts are, after all, tiny cabbages, and when thinly sliced, the green outer leaves and yellow hearts make a lovely, delicate slaw. This one is enlivened with the rich, salty tang of grated pecorino Romano cheese.

Serves 4

One-quarter of a small red onion, thinly sliced

3 tablespoons lemon juice

1 teaspoon sugar

1 teaspoon whole-grain mustard

2 tablespoons olive oil

½ teaspoon salt

1/8 teaspoon freshly ground black pepper

½ pound Brussels sprouts, as large as possible

½ cup grated Pecorino Romano cheese

Soak the onion slices in a bowl of cold water for 15 minutes to rid it of some of its bite. Drain on paper towels.

Whisk the lemon juice, sugar and mustard together in a small bowl. Whisk in the oil and season with salt and pepper.

Remove any bruised outside leaves from the Brussels sprouts. Holding each sprout by the root end, thinly slice with a sharp knife or slice on a mandoline. Discard root ends. (You should have about 3½ cups.) Toss in a bowl with the onion, gently separating the sprout leaves from one another if necessary. (Can be done up to 4 hours ahead.)

When ready to serve, toss the sprouts mixture with the dressing, sprinkle with the cheese, and toss again.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Lobster!” She lives on the Blue Hill peninsula, and can be contacted via Facebook at: