Fish And Clam Chowder Recipes

FISH AND CORN CHOWDER

Steps:

• Heat the stock in small pot over medium heat.
• In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
• While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

FISH AND CLAM CHOWDER

Steps:

• Remove frozen fish fillets from freezer; let stand at room temperature 10 minutes to thaw slightly, then cut fish into bite-size chunks. Meanwhile,in 4-quart saucepan over medium heat, in hot salad oil, cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally. To vegetables in saucepan, add tomatoes with their liquid, clam juice, basil, pepper and fish chunks; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add clams with their liquid cook until clams are heated through and fish flakes easily when tested with fork.

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.

HADDOCK CLAM CHOWDER

Steps:

• In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside. , In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk., Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon.

IVAR'S CLAM CHOWDER

Steps:

• In a medium saucepan, drain the juice from the clams; set the clams aside.
• Combine clam juice with the onions, celery and potatoes.
• Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
• In a large saucepan, melt the butter.
• Add flour and stir in to the butter.
• Slowly whisk in the warm half-and-half.
• Cook and whisk until smooth and thick, about 5 minutes.
• If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
• Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
• Stir well and adjust the seasonings if necessary.

FISH CHOWDER

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

FISH CHOWDER

Steps:

• Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
• Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.

CLAM AND COD CHOWDER

Steps:

• Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it's very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50-60 minutes.
• Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10-12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.