Seafood Chowder

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, seafood chowder. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Seafood Chowder is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Seafood Chowder is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have seafood chowder using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Seafood Chowder:
  1. Take 24 live quahogs (hard-shell clams)
  2. Make ready 1 c water
  3. Take 1⁄2 c dry white wine
  4. Take 4 tbsp butter (1⁄2 a stick)
  5. Take 1 1⁄2 c chopped onion
  6. Take 3⁄4 c chopped celery
  7. Make ready 2 c fish stock
  8. Take 1 bay leaf
  9. Prepare 1⁄2 tsp chopped fresh thyme
  10. Make ready 1⁄2 lb shackled scallops
  11. Get 1⁄2 tsp medium shrimp (wild), shell left on tail, deveined
  12. Prepare 1⁄2 lb fish cut in 1" cubes (monkfish, cod, haddock or other firm white fish)
  13. Take 3 c milk
  14. Get Salt and pepper to taste and 1 tbsp chopped fresh flat leaf parsley
Instructions to make Seafood Chowder:
  1. Scrub the quahog shells under cold running water to remove any sand.
  2. In a large crockpot, bring the water and wine to boil. Add the quahogs, cover and cook for about 5 minutes or until the shells open. As they open, remove the clams with tongs and transfer to a large bowl to cool. Discard any clams that do not open.
  3. When cool enough to handle, work over a bowl to remove the meat from the clamshells, and place the meat and any juices in a separate bowl.
  4. Add the juices from the cooked clams to the stockpot. Over high heat, bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes to reduce the stock.
  5. Place a fine-mesh sieve lined with 2 layers of dampened cheesecloth over a large bowl. Pour the reduced stock through the sieve and set aside.
  6. Clean the stockpot and place it over medium-high heat. Add the butter and when it has melted add the onions and cook until they are tender but not browned. Add the celery, stir and cook for another minute. Pour in the reserved stock from the quahogs, and add the fish stock and herbs. Bring the mixture to a boil. Immediately lower the heat, cover and simmer for about 10 minutes, partially covered.
  7. Add the scallops, shrimp and cubed fish. Bring to a simmer, cover with a tight-fitting lid and cook over medium-low heat for about 3 minutes.
  8. While the scallops and fish are cooking, chop the cooked quahog meat and add it to the chowder along with the milk. Season to taste with salt and pepper. Stir and allow the chowder to become thoroughly heated but do not let it boil.
  9. Ladle into soup bowls, sprinkle with fresh parsley and serve immediately. 204 calories per serving; GL=1, Glycals=1

So that is going to wrap it up with this exceptional food seafood chowder recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!