Ivey House Gator Chowder Recipes

GATOR CHOWDER

Steps:

• In large sauce pan, grease and butter on medium.
• Add potatoes and celery.
• Cook about 3 minutes.
• Add all remaining veggies, including garlic.
• Cook 3 minutes.
• Add seasonings and flour.
• Cook for about 3 minutes (do not cook on high-butter and grease will turn brown).
• Keep at Medium.
• Add wine, water, and lobster base.
• Cook 3 more minutes.
• Add alligator meat.
• Cook for 5 minutes only.
• Do not overcook.

NEWPORT CLAM CHOWDER

Steps:

• Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
• In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
• In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
• Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.