Fishermans Wharf Style Clam Chowder In Bread Bowl Food

FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL

Fisherman's Wharf-Style Clam Chowder in Bread Bowl image

Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this!

Provided by LeahMarie

Categories Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons diced salt pork or 1 slice bacon
1 finely chopped onion
1 finely chopped celery
1 medium potato, peeled and diced
2 tablespoons all-purpose flour
2 cups clam juice
1/4 teaspoon dried thyme
1 cup chopped canned clams
1 cup heavy cream
2 drops Tabasco sauce
salt and pepper
1 1/2 lbs bread, bowl

Steps:

Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
Transfer to a plate and set aside.
Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
Sprinkle flour over the mixture and stir into a paste.
Add clam juice, potato and thyme.
Increase heat and bring ingredients to a boil.
Reduce to low and simmer for 15 minutes, or until potatoes are tender.
Add clams and stir in cream.
Continue to simmer for 5 minutes until thick and creamy.
Add salt, pepper and Tabasco sauce.
Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
Serve hot.

FISHERMAN'S CHOWDER

Fisherman's Chowder image

This is a killer recipe for you seafood lovers. I've never had a restaurant chowder as good as this. This can be a little pricy, but I HIGHLY recommend it. You will gets lots of "hmmmmmmmmms" around the table!

Provided by Claudia Dawn

Categories Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1/4 lb bacon, cut in small pieces
1 teaspoon paprika
1/2 cup chopped onion
1 cup diced raw potato
1 (6 1/2 ounce) can chopped clams, with liquid
1/4 cup white wine
1 cup crab legs or 1 cup imitation crabmeat
1 cup shrimp
1 cup scallops, halved/quartered (Any other shellfish you like)
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
2 1/2 cups milk (I like to use a portion of Half & Half and balance with milk)
1/3 cup instant mashed potatoes, to thicken

Steps:

In a heavy soup pot or kettle, brown the bacon for 5 minutes.
Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
Season with salt and pepper, bay leaf and thyme.
Stir in the milk and heat over low flame, stirring constantly.
Do not allow mixture to boil.
When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
Remove bay leaf and serve.
Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

Nutrition Facts : Calories 204, Fat 9.9, SaturatedFat 4, Cholesterol 87.9, Sodium 549.1, Carbohydrate 10.9, Fiber 0.8, Sugar 0.7, Protein 16

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