Maidstone Club Chowder Golfers Stew Food

GOLFER'S STEW

Golfer's Stew image

this recipe comes from Melting Pot Potluck. It was put together to announce the arrival of the new pastor and his wife. Origin: USA

Provided by CJAY8248

Categories Meat

Time 5h10m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs stew meat
1 medium onion
1 stalk celery
6 carrots, peeled
2 potatoes, peeled
2 teaspoons salt
1 tablespoon sugar
4 tablespoons tapioca
1 (13 ounce) can tomato juice

Steps:

Cut meat and vegetables in 1 1/2 inch chunks. Blend salt, sugar, tapioca and tomato juice. Pour tomato mixture over meat and vegetables in pan. Cover tightly in foil and bake 4-5 hours at 250*.

MAIDSTONE CLUB CHOWDER (GOLFER'S STEW)

Maidstone Club Chowder (Golfer's Stew) image

This recipe was in Golf Magazine (9/09). It is from the Maidstone Club in Long Island, best known for its links-style golf course. When players return to the clubhouse after a round, they're likely to enjoy something nearly as renowned: the Maidstone Chowder. Members are understandably proud of the dish, whose rich chunks of monkfish, clams and rock shrimp evoke the historic fishing culture of the region.

Provided by Epi Curious

Categories Chowders

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 20

Ingredients

1/3 lb monk fish, cubed in 1-inch pieces
2 ounces clams, chopped
2 ounces rock shrimp, cleaned
2 ounces bacon, chopped
1 cup celery, diced
1 cup onion, diced
1/2 ounce dill, fresh, chopped
1 tablespoon thyme, fresh, chopped
3 tablespoons paprika
1 bay leaf (small)
1 pinch cayenne pepper
1 dash Lea & Perrins Worcestershire Sauce (2 drops)
1 dash Tabasco sauce (2 drops)
1 ounce sherry wine
4 potatoes, peeled, diced into 1 inch cubes and cooked separately
1 cup all-purpose flour
1 1/4 ounces butter
3 cups heavy cream
1 lemon, juiced
salt and pepper

Steps:

Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minutes on medium heat.
Add fish, clams and shrimp. Add all seasonings and cook for 15 minutes, thickening with the flour.
Add the heavy cream and cooked potatoes and bring to a boil. Add salt, pepper and lemon juice to taste.

MANHATTAN SEAFOOD CHOWDER

Manhattan Seafood Chowder image

Categories Soup/Stew Onion Potato Tomato Bacon Halibut Clam Fennel Turnip White Wine Winter Parsley Gourmet

Yield Makes about 16 cups, serving 6 generously as a main course

Number Of Ingredients 14

Ingredients

6 dozen small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
cheesecloth for lining sieve
1/2 cup water
1/2 pound bacon (about 8 slices)
2 medium onions
4 garlic cloves
3 large Yukon Gold or other boiling potatoes (about 1 1/2 pounds)
2 large turnips (about 1 pound total)
2 medium fennel bulbs (sometimes called anise; about 1 pound total)
a 28- to 32-ounce can whole tomatoes
1 cup dry white wine
2 tablespoons tomato paste (optional)
1 1/2 pounds skinless halibut fillets
1 cup packed fresh flat-leafed parsley or cilantro leaves

Steps:

Scrub clams well and line a large sieve with a double thickness of cheesecloth. In an 8-quart heavy kettle with a lid steam clams in water, covered, stirring occasionally, until they have just opened, 8 to 10 minutes. Discard any unopened clams and drain remainder in lined sieve set over a bowl. Reserve clam juice. Remove two thirds clams from shells (leave remainder in shells). Transfer all clams to another bowl and partially cover with foil. Clams may be prepared up to this point 4 hours ahead and chilled, covered. Wipe kettle clean with paper towels and discard cheesecloth.
Cut bacon crosswise into 1/2-inch-wide slices. Cut onions into 1/2-inch cubes and mince garlic. Peel potatoes and turnips and cut into 1/2-inch cubes. Trim fennel stalks flush with bulbs, discarding stalks, and core bulbs. Halve bulbs lengthwise and cut crosswise into 1/2-inch-thick slices. In kettle cook bacon over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
In fat remaining in kettle cook onion and garlic over moderate heat, stirring, 2 minutes. Stir in potatoes, turnips, fennel, and reserved clam juice and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
Drain tomatoes in sieve set over a bowl and reserve juice. Chop tomatoes and add to vegetables with juice, wine, tomato paste, and salt and pepper to taste and simmer, covered, 15 minutes. Chowder may be made up to this point 4 hours ahead and chilled, covered. Return chowder to simmer before proceeding.
Cut halibut into 2-inch cubes and remove any bones. Chop parsley or cilantro. Add halibut and clams to chowder, stirring gently to combine well, and cook until halibut is just cooked through, 3 to 4 minutes. Stir in parsley or cilantro and serve chowder sprinkled with bacon.

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