New England Seafood Chowder

HEARTY NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL

Steps:

• In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
• In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
• In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

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.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!

SEAFOOD CHOWDER

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add salt pork and cook for 10 minutes; drain.
• Heat olive oil in a medium Dutch-oven over low heat. Add pork and cook for 5 minutes. Add onion and celery and cook, stirring, until soft. Add fish stock and bay leaves, and bring to a simmer. Add potatoes and cook until just tender, about 15 minutes. Add shrimp, clams, and fish, and simmer for 5 minutes.
• Heat cream in a small saucepan over medium-low heat; add to Dutch-oven. Season chowder with cayenne, salt, and white pepper. Serve hot.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
• Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
• Transfer to paper towel using slotted spoon.
• Pour off all but 3 T. bacon fat.
• Add onions and celery to Dutch oven.
• Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
• Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
• Bring to boil.
• Tie thyme and parsley in a piece of cheesecloth. Add to soup.
• Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
• Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
• Return puree to soup.
• Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
• Bring soup to boil, stirring until smooth.
• Thin with more milk if desired.
• Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
• Discard cheesecloth bag.
• Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
• Adjust seasoning.
• Cover and simmer until fish and scallops are just opaque, about 1 minute.
• Ladle soup into bowls.
• Top each with thin pat of butter.
• Sprinkle with paprika and serve.