WHELK CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place fingerling potatoes in a saucepan with water to cover, bring to boil and simmer until tender, 15 to 20 minutes. Drain and reserve.
- Meanwhile, bring 4 quarts water to a boil, add 1 tablespoon salt and whelks. Boil 4 minutes. Drain and shock in cold water. Use a small fork to pull meat out of shells. Discard flat hard piece covering one end and 1/2 inch or so of the very dark part at the other end, the intestine. Set aside.
- Place a 4-quart saucepan on medium heat; add butter and oil. When butter has melted, add onion, garlic, bouquet garni and mustard seeds. Cook until onion is soft but not brown. Stir in Yukon Gold potatoes, cook 1 minute, then add stock. Add whelk meat. Bring to simmer and cook on low, partly covered, 20 minutes. Remove whelk meat. Add milk to pot and simmer 10 minutes, until potatoes are very soft. Chop meat in 1/4-inch dice. Peel fingerling potatoes and slice 1/4-inch thick.
- Discard bouquet garni. Purée soup in a blender, in 4 batches about 2 cups each. Wash and dry saucepan and return soup to it. Bring soup to gentle simmer. Season with lemon juice, salt and cayenne. Stir in chives, parsley, whelk meat and fingerlings. Reheat and serve.
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
CROCK POT CLAM CHOWDER
Make and share this Crock Pot Clam Chowder recipe from Food.com.
Provided by papergoddess
Categories Chowders
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute pork or bacon and onion until golden brown;drain.
- Put clams in crock pot with bacon.
- Add all remaining ingredients, except milk or half-and-half.
- Cover and cook on High 3-4 hours.
- Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
- Add remaining milk or half and half before serving.
- STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
- Simmer on low heat for 45 minutes.
- Mix cornstarch into milk and add to kettle.
- DO NOT BOIL.
- Heat to warm, then serve.
Nutrition Facts : Calories 571.7, Fat 37.8, SaturatedFat 17.1, Cholesterol 100.2, Sodium 1534.3, Carbohydrate 38.3, Fiber 3.9, Sugar 2.6, Protein 20.1
CARIBBEAN CONCH CHOWDER
Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com.
Provided by Busters friend
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
- Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.
- Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.
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