Nancy Linehans Seafood Chowder Recipes

NANCY LINEHAN'S SEAFOOD CHOWDER

Steps:

• In a large pot, bring 6 quarts of water to a boil over high heat. Place lobsters headfirst into the pot, cover and cook for 10 minutes. Drain. When lobsters are cool enough to handle, crack their shells and remove the meat, along with 2 tablespoons of the green tomalley, found where the tail separates from the body, and if there is any, 1 tablespoon of the pink roe, found in the same place. Cut the meat into 1/2-inch pieces and set aside. Discard the shells.
• Place the bay leaves, onions, potatoes and salt into a large heavy-bottomed pot. Add all the clam juice and enough water to just cover the vegetables. Bring to a boil. Reduce heat to medium, cover and cook until the potatoes are still firm but can be pierced with a fork, about 15 minutes.
• Add the lobster meat, tomalley, roe, clams, haddock and scallops to the pot and stir to combine. Lower the heat and simmer, covered, for 25 minutes.
• Add the milk and cream and continue to simmer, uncovered, for 25 minutes. Season to taste with salt and white pepper. Remove the bay leaves and serve, with oyster crackers if desired.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

LYNN'S SEAFOOD CHOWDER

Steps:

• In a roaster cooker place seafood and butter along with the celery let cook at 350 degrees for about 20 mins stirring occasionaly.
• add the soup, milk, and seasonings lower temp to about 150 cook till hot serve with bread. enjoy!

DURTY NELLY'S SEAFOOD CHOWDER

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

DANIELLE'S SEAFOOD CHOWDER

Steps:

• Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
• Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

FANCY SEAFOOD CHOWDER

Steps:

• Saute bacon pieces in a large kettle or dutch oven until it starts to brown.
• Add onion and celery, saute until soft & translucent.
• Add garlic, bay leaf, thyme & sage. Stir frequently for about 1 minute.
• Stir in flour and cook for another minute or two stirring constantly. Do not let flour burn!
• Add water and clam juice. Bring to a boil and add potatoes. Cover and simmer until potatoes are tender, about 20 minutes.
• While cooking, wash and prepare seafood by cutting into bite size pieces. I usually cut fish into 1 inch cubes, and halve scallops and peel/devein shrimp.
• When potatoes are done, add fish to stock mixture & simmer for five minutes. Add other seafood and cook for two more minutes.
• Stir in half and half plus salt, pepper, and cayenne to taste. Heat through and it's ready to serve. Garnish each bowl with chopped parsley.
• Enjoy!