New England Lobster Bake Chowder Food

NEW ENGLAND LOBSTER CHOWDER

Steps:

• Cook the onion in the fat until translucent and lightly golden.
• Strain and reserve the fat, discarding the onion.
• To two tablespoons of the fat, add the crushed soda crackers.
• Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
• Add seasonings to taste, the remainder of the strained fat and the hot cream.
• Serve with chowder crackers.

RED LOBSTER CLAM CHOWDER

Steps:

• In a soup pot, melt butter over medium heat.
• Add onion, celery, leeks and garlic and saute for 3 minutes mixing often.
• Remove from the heat and add the flour, mixing well.
• Add milk and whisk vigorously.
• Drain clams and add juice to soup.
• Slowly bring to a boil, stirring often.
• Reduce heat to a simmer and add potatoes and seasonings; simmer 10 minutes.
• Add clams and simmer 5-8 minutes.
• Finish with heavy cream.

BAKED NEW ENGLAND STYLE CLAM CHOWDER!

Steps:

• The above listed clams are 3-6 5 oz cans! (would not let me list it that way!).
• Saute, onions, celery and garlic in the oil and butter until soft. Add dry seasonings and flour. Stir well.
• Remove from heat and slowly whisk in the milk and Vermouth. Return to heat and cook whisking until thickened.
• Add 3/4 cup of the cheese as well as the parmesan. Stir until melted. Turn off heat and add the potatoes. (I like to use the Cubed Southern Style Hash Browns). The mixture will be very thick at this point.
• Place cottage cheese and clam liquid in food processor or blender and buzz until no curds remain. Add this and the clams to the potato mixture and stir well.
• Pour into a greased 9x13 casserole and sprinkle remaining 1/4 cup cheese over the top. Bake at 350°F 30-40 minutes until the potatoes are soft.
• Garnish with chopped parsley.

NEW ENGLAND LOBSTER BAKE CHOWDER

Steps:

• Cook the chopped vidalia onion in the butter until soft.
• Add 6 tbls. or so flour and stir until bubbly.
• Add clam juice a little at a time and stir constantly.
• Add the chopped potatos and cook until softened stirring a few times.
• Add the light cream, lobster meat, can of clams and juice and corn.
• Just before serving add 3/4 of the seaweed salad saving the other 1/4 package for garnish.
• Squeeze fresh lemon wedge onto the chowder after putting it in bowls or serve with the lemon wedge.