NEW ENGLAND SEAFOOD CHOWDER
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 14
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.
Nutrition Facts :
HEARTY NEW ENGLAND SEAFOOD CHOWDER
We find many ways to prepare the abundance of fresh seafood available in our area, and this "fish chowdy" is a hearty favorite. Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 237 calories, Fat 8g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 531mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
NEW ENGLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
- Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
- Meanwhile, remove the clams from their shells and roughly chop.
- Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.
NEW ENGLAND CLAM CHOWDER
For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.
Provided by Dave Lieberman
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
- Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;
NEW ENGLAND SHRIMP CHOWDER
This is a great chowder! Soups of any kind are a comfort food,welcome any time. You can add your own personal touch, whether it be fresh herbs other kinds of fish. Soups soothe the soul. You can substitute 1/2 bag of a 32 oz. bag of Southern-style hash browns instead of the peeled potatoes. This chowder freezes well.
Provided by FLUFFSTER
Categories Chowders
Time 1h10m
Yield 14 cups
Number Of Ingredients 17
Steps:
- Peel shrimp, and devein, if desired; set aside.
- Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
- Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
- Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
- Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
- Remove and discard bay leaves.
NEW ENGLAND SEAFOOD CHOWDER
This New England Seafood Chowder recipe creates a versatile and tasty soup, that is perfect for warming up on a cold winter day. Use whatever seafood you like to fit this chowder to your family's tastes.Yield: 2 quarts of chowder
Provided by Sarah | Curious Cuisiniere
Categories Soup
Time 45m
Number Of Ingredients 12
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.
CREAMY SEAFOOD CHOWDER
Steps:
- In medium saucepan, boil the cut potatoes until they are fork tender and then drain them.
- Melt 2 tbsp of butter in a large stock pot, then add the onion and cook until they're translucent. Add the celery, cooked potatoes, basil, and pepper to the stock pot, then saute for another 10 minutes. Now, add the clam juice to the pot, bring to a boil, and simmer, uncovered for another 15 minutes. Add your shrimp and scallops to the broth and continue to simmer.
- When the broth has been simmering for about 10 minutes, begin to make your roux by melting the remaining butter in a small saucepan. Whisk in the flour then cook over low heat until it browns, stirring constantly, about 2-3 minutes.
- Ladle some of the simmering broth into the roux and whisk them together until smooth. Add this mixture to the chowder broth and allow it to simmer for a few minutes until the broth has thickened.
- Add the clams and your half and half or cream to the stockpot and simmer for a few more minutes, until the chowder is heated through and the clams are cooked. Salt to taste.
NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL
Make and share this New England Seafood Chowder - the Real Deal recipe from Food.com.
Provided by CarolynneM
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 511.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 251.7, Sodium 524.7, Carbohydrate 18.9, Fiber 1.1, Sugar 0.9, Protein 49.8
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.
Nutrition Facts : Calories 20 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 112 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
NEW ENGLAND CLAM CHOWDER
There's no better winter soup! Warm up with a comforting bowl of bacon, potatoes, and clams for the creamiest chowder.
Provided by Stacie
Categories Soups
Time 50m
Number Of Ingredients 8
Steps:
- In a large pot, cook bacon and onion over medium heat, stirring occasionally until bacon is cooked and onion is tender.
- Add flour and stir constantly for 1 minute.
- Drain clams, reserving liquid, Add enough water to clam liquid to measure two cups.
- Stir clams, clam liquid, potatoes, salt and pepper into bacon and onions. Heat to boiling and then reduce heat. Cover and simmer about 20 minutes or until potato is tender.
- Stir in cream. Heat, stirring occasionally, just until hot.
Nutrition Facts : Calories 632 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 169 milligrams cholesterol, Fat 51 grams fat, Fiber 3 grams fiber, Protein 18 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 780 milligrams sodium, Sugar 7 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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- In a Dutch oven over medium heat, cook the bacon. When cooked, remove half of the bacon from the pot and set aside. Add the butter to the bacon and bacon grease remaining in the pot.
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- Melt 1 Tbsp. butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old Bay and 1 tsp. pepper; cook, stirring, 30 seconds. Add sherry; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes. Add stock and remaining 2 cups clam juice and bring to a boil. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.
- While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
- Stir half-and-half mixture into chowder ; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.
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- Add 1 inch of water to the bottom of a heavy-bottomed stock pot. Add the clams and lobster tails (if the lobster tails are already cooked, skip this step) to the water. Cover the pot and bring the water to a simmer over medium-high heat. Shake the pot a couple times and after 3 or 4 minutes, check to see if the clams have opened. If most of the clams have opened and a few remain closed, cover the pot and let them cook for another minute. If there are still shells that are completely closed, discard them. Drain the water off, remove the clams and lobster tails, rinse out the pot, and return it to the stove.
- Remove the clams from their shells by pulling them off the muscle attached to the shell. Remove the outer casings from the clam meat and chop the clams. Remove the lobster meat from the tail shells and roughly chop the meat. Set the clams and lobster aside and discard all of the shells.
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- Stir in the cream, sherry, and parsley. Allow the cream to warm through in the soup for a couple of minutes but don't let the soup boil. Season with salt and pepper to taste - my soup needed 2 teaspoons of salt but yours may be different. Remove the bay leaf and serve hot.
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