Chatham Seafood Chowder Recipes

CHATHAM SEAFOOD CHOWDER

Steps:

• In large pot, add diced onions and clams with juice. Cook until onions are clear.
• Add potatoes and just enough water to cover potatoes. Cook until almost cooked.
• Add fish (do not stir. fish will break up). Cook for 2 minutes. Lower heat to simmer, add cream with a pad of butter.
• Cover pan and once butter has melted, it's ready to serve

CHATHAM COD-MANHATTAN CLAM CHOWDER

Steps:

• To prepare the chowder garnish, preheat the oven to 400°F.
• Scatter the potatoes on a baking sheet, toss with 2 tablespoons of the canola oil, and season with salt and pepper. Roast in the oven, turning once, until golden brown and just cooked through, about 15 minutes.
• Meanwhile, make the chowder broth. Heat the oil in a medium saucepan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and crispy, about 7 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• Raise the heat under the pan to high, add the onion, celery, and carrot, and cook them in the bacon fat until slightly soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the wine and cook until almost completely evaporated, 2 to 3 minutes; then add the clam juice and bring to a boil. Add the razor clams, cover, and cook until the clams open, about 8 minutes. Transfer the clams to a plate and let cool. Turn the heat down to low under the pan.
• Once the razor clams are cool enough to handle, shuck and coarsely chop them. For the garnish, whisk together the lemon juice, oil, and chopped parsley in a small bowl. Add the razor clams, season with salt and pepper, and stir to combine. Let the relish sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.
• Turn the heat up to medium under the pan with the broth. Add the tomato puree, black peppercorns, and parsley sprigs to the broth and bring to a boil. Cook until slightly reduced and thickened, about 5 minutes. Add the chopped littleneck clams and cook for 2 minutes. Discard the parsley.
• Meanwhile, heat the remaining 2 tablespoons oil in a large nonstick sauté pan over high heat until it just begins to shimmer. Season the fish on both sides with salt and pepper and cook until lightly golden brown on both sides and just cooked through, about 4 minutes per side.
• Divide the cod among 4 large shallow bowls and ladle the chowder broth over the fish. Arrange the potatoes around the cod and garnish the top of the cod with the razor clam relish, crisp bacon, and whole parsley leaves.

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.