Hearty New England Seafood Chowder

BAB'S NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat. Cook and stir bacon in melted butter until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.
• Stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. Sprinkle flour over the mixture and stir; cook for 2 minutes. Fold potatoes into the mixture. Pour seafood stock over the mixture. Add bay leaves. Bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.
• Stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. Continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. Garnish with parsley to serve.

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 CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

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.

CLASSIC NEW ENGLAND CLAM CHOWDER

Steps:

• Gather all your ingredients. Begin by adding two sauce pans and begin heating.
• Add a teaspoon of extra virgin olive oil and bacon to one of the pots and begin to brown the bacon to render all the fat.
• In the other pot add about a gallon of water and clam base or simply bring the clam juice to a simmer. Set aside for later use.
• After about 4-8 minutes add onions, celery and garlic to the pot. Sauté till vegetables begin to get translucent. ( Don't brown the vegetables.)
• Deglaze the pot with a cup of white wine, add the chopped clams, potato and the clam juice or clam stock to the pot and bring to a boil. Then let cook at a simmer for about 10-12 minutes for the potato to soften.
• Once you reached a boil, lower the flame and add the heavy cream and your blonde roux. Keep at a simmer and stir the contents till the roux begins to thicken the soup. Reminder: when adding the roux always add cold to hot or hot to cold so there is no lumping. (See our video: https://www.mypreptable.com/how-to-make-roux/)
• Once soup is thick and creamy, add remaining fresh herbs to pot, stir well and let soup sit for at least 1/2 hour to give the flavors time to bond.
• Place in a soup bowl and garnish with choice of croutons, more herbs, crème fresh, chives and serve.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Sauté bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 Tbsp bacon grease from the pot. Add diced onions and celery to the bacon grease in the pot. Sauté over medium heat until soft, 3-4 minutes. Add potatoes. Saute 1-2 minutes.
• Reduce the heat to low. Add the flour and stir, cooking until the flour is completely moistened.
• Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often. Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 minutes. (Reduce the heat if the milk starts to foam.)
• Add the fish and other seafood, and corn. Add the cooked bacon back to the pot. Continue to heat, just below boiling for an additional 10 minutes, until the fish is cooked through.
• Add the parsley, salt, and pepper. Taste and adjust seasonings as needed.
• Chowder can be made a day ahead and re-heated to let the flavors come together a little more or it can be served immediately.

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.

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.