Babs New England Seafood Chowder Recipes

HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER

Steps:

• In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
• Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
• Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
• Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
• Garnish with more fresh dill and serve hot.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
• Transfer to paper towel using slotted spoon.
• Pour off all but 3 T. bacon fat.
• Add onions and celery to Dutch oven.
• Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
• Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
• Bring to boil.
• Tie thyme and parsley in a piece of cheesecloth. Add to soup.
• Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
• Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
• Return puree to soup.
• Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
• Bring soup to boil, stirring until smooth.
• Thin with more milk if desired.
• Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
• Discard cheesecloth bag.
• Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
• Adjust seasoning.
• Cover and simmer until fish and scallops are just opaque, about 1 minute.
• Ladle soup into bowls.
• Top each with thin pat of butter.
• Sprinkle with paprika and serve.

NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL

Steps:

• In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
• In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
• In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

NEW ENGLAND CLAM CHOWDER II

Steps:

• In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
• In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
• Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
• Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)