New England Seafood Chowder Recipe
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Category: |
Category: |
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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
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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.
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
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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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