House Special Triple Seafood Chowder With Dill Recipes

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TRIPLE SEAFOOD CHOWDER WITH DILL



Triple Seafood Chowder with Dill image

Categories     Soup/Stew     Milk/Cream     Fish     Pork     Potato     Shellfish     Dinner     Lunch     Seafood     Cod     Clam     Winter     Party     Dill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4cup chopped fresh dill
Smoked Salmon Butter

Steps:

  • Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
  • Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.

BACON SEAFOOD CHOWDER



Bacon Seafood Chowder image

A delicious chowder made from tender white fish, scallops, shrimp, a hint of bacon, white wine and cream, melded together in fragrant fish stock and garnished with fresh dill. Special enough to serve for company, or to give your family a real treat. You can substitute clams for scallops, if you wish, and if you prefer not to add wine, use 4 cups of fish stock instead of 3.

Provided by Daydream

Categories     Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
2 tablespoons butter
2 slices bacon, chopped
1 large onion, chopped
1 clove garlic, crushed
1 leek, finely chopped
1 medium carrot, peeled and chopped (optional)
2 celery ribs, scraped and finely chopped
2 medium potatoes, peeled and chopped
1/3 cup plain flour
3 cups fish stock, heated
1 cup white wine
1 lb firm white fish fillet, boned and cut into ¾ inch cubes
8 ounces scallops, cleaned and halved
8 ounces fresh small shrimp, peeled and de-veined
1 cup heavy cream
1/3 cup fresh parsley, finely chopped
salt & freshly ground black pepper
fresh dill, to garnish

Steps:

  • In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
  • Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
  • Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
  • Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
  • Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
  • Lastly, add the scallops, shrimps, cream, parsley.
  • Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
  • Season to taste with salt and pepper, and serve garnished with dill.

Nutrition Facts : Calories 522.9, Fat 27.3, SaturatedFat 13.6, Cholesterol 192, Sodium 481.4, Carbohydrate 26.5, Fiber 2.7, Sugar 2.9, Protein 35.2

HOUSE SPECIAL TRIPLE SEAFOOD CHOWDER WITH DILL



HOUSE SPECIAL TRIPLE SEAFOOD CHOWDER WITH DILL image

Categories     Soup/Stew     Fish     Quick & Easy

Number Of Ingredients 14

Makes 6 servings.
8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4 cup chopped fresh dill
Smoked Salmon Butter

Steps:

  • Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper. Ladle seafood chowder into serving bowls.

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