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New England Seafood Chowder Recipe

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New England Seafood Chowder image
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This recipe for New England Seafood Chowder, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Swartz
Added: Tuesday, December 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 strips of bacon
1 cup unsalted butter
1 1/2 cups finely chopped onions
1 cup chopped leeks
3 cups potatoes
48 ozs. clam juice or fish stock
1 1/2 cups half & half
3 cups minced clams
1/2 lb. shriimp
1/2 lb. cod or light fish
2 cloves garlic
1/2 cup fresh parsley
ground pepper and Louisiana hot sauce to taste

Directions:
Directions:
Cook bacon add onions & let them turn translucent add potatoes and fish stock heat to boil. Add shrimp & cod and simmer until potatoes are tender and cod is almost cooked( 10 min).Stir in half and half, add clams and simmer for 3 minutes. Do not boil. add spices to taste.
( you may want to thicken. If so, add a mixture of 2 tablespoons of cornstarch and 1/4 cup of cold water to soup before adding clams. Cook and stir until thickened.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I find that the melding of the pork and the seafood flavors are important. The variety of seafood, even in a basic clam chowder adds depth to the flavor. Imitation lobster (sirimi) often finds its way into my seafood dishes, but I never admit it. If you use canned clams or crabmeat ( yes sometimes I add crabmeat if I have some in my pantry) be sure to add the juice, even if you need to reduce the liquid by simmering longer. It really broadens the flavor base. ( Have you put in a touch of worchester sauce?)

 

 

 

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