Seafood Chowder

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, seafood chowder. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Seafood Chowder is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Seafood Chowder is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have seafood chowder using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Seafood Chowder:
  1. Prepare live quahogs (hard-shell clams)
  2. Take water
  3. Prepare dry white wine
  4. Prepare butter (1⁄2 a stick)
  5. Make ready chopped onion
  6. Prepare chopped celery
  7. Prepare fish stock
  8. Prepare bay leaf
  9. Take chopped fresh thyme
  10. Make ready shackled scallops
  11. Prepare medium shrimp (wild), shell left on tail, deveined
  12. Take fish cut in 1" cubes (monkfish, cod, haddock or other firm white fish)
  13. Get milk
  14. Get Salt and pepper to taste and 1 tbsp chopped fresh flat leaf parsley
Steps 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’s going to wrap this up with this exceptional food seafood chowder recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!