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

NEW ENGLAND CLAM CHOWDER

Steps:

• Steam clams and drain, reserving liquid. ( If you don't have fresh clams than bottled clam juice will do.) Add reserved liquid to water and boil potatoes until just barely soft. In frying pan, fry salt pork until crisp. Remove pork bits, add potatoes. Saute onions in salt pork fat until soft. Combine onions and potato mixture. Add clams, milk, cream, salt and pepper to chowder mixture, heat to just below boiling. If you like thicker chowder, mix flour with a little water to form a thick paste and add to chowder, stirring until soup is slightly thickened. At serving time, a small amount of butter may be added to each serving, if desired. Quahogs or little neck clams make the best New England Chowder but canned minced clams may also be used. Serves 6
• How thick clam chowder should be promotes many a discussion around the dinner table. The answer is probably " however thick you like it". Serving crackers or biscuits to be crumbled up in the chowder seems to satisfy some "old salts" who insist that a soup spoon stand straight up in the bowl! (written by Pat Bryant) author of this recipe from "Flavors of Cape Cod"

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.

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

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.