Chowder Soaked Toast Recipes

CHOWDER-SOAKED TOAST

Steps:

• Put the olive oil in a Dutch oven, and heat on medium-high for approximately 1 minute, until the oil starts to streak. Add onion scraps and celery scraps, tarragon and littleneck clams. Stir briefly to coat with oil, and barely soften, then add the wine. Reduce the wine by half, then add 3 ounces of clam juice. Cover, and allow clams to steam open, checking often so as to remove the clams as they open, until all are open and removed. Set clams aside.
• Strain the broth through a fine-mesh sieve lined with cheesecloth, and reserve the liquid. Remove all but 6 clams from the shell. Meanwhile, in a cast-iron or heavy-bottomed sauté pan, render the slices of guanciale in the canola oil until they are browned evenly on both sides. Reserve the fat and the guanciale.
• In the Dutch oven, heat the guanciale fat, and add onion, celery, leeks, potatoes and thyme, stirring to coat. Season with salt and pepper, and cook over low heat until the vegetables have just started to soften, taking care not to brown, about 5 minutes. Cover the vegetables with remaining clam juice, and simmer until potatoes are al dente.
• Stir in the cream, and simmer until vegetables are cooked through, taking care not to boil. Add the chopped clams and the littlenecks, and season to taste with salt and ground black pepper. Remove from heat.
• Toast the bread until golden, and place each piece in a bowl. Cover the toast with pieces of guanciale, and then add a ladleful of the chowder, about 6 ounces. Garnish with the remaining littleneck clams still in the shell.

BROCCOLI CHOWDER WITH CHEDDAR TOASTS

Steps:

• Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
• Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
• Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.

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.

FISHERMAN'S CATCH CHOWDER

Steps:

• In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
• One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.