Wallys Seafood Clam Chowder Recipes

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.

SEAFOOD CLAM CHOWDER

Steps:

• Saute veggies in butter til soft.
• Turn heat to low and add flour, stir until absorbed.
• Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
• Do not let it boil.
• Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
• Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.

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.

WALLEYE & CLAM CHOWDER

Steps:

• In 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp. Drain, reserving 2 tablespoons bacon drippings in Dutch oven. Set bacon aside. Add celery and onions to bacon drippings in Dutch oven. Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constandy. Stir in potatoes, broth, dill weed, celery seed, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 10 to 15 minutes, or until potatoes are tender. In 4-cup measure, combine flour and milk. Blend until smooth. Stir into broth mixture. Bring to a boil over medium-high heat. Reduce heat to low. Add walleye pieces. Simmer for 3 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally. Stir in bacon, cream, clams and spinach. Cook over low heat (do not boil) for 5 minutes, or until chowder is hot, stirring occasionally.

THE CAPTAIN'S CLAM CHOWDER

Steps:

• Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
• Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
• When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.