Anyone want to share recipes for seafood chowder
 

or thick New England style clam chowder ?

I want to make a seafood Christmas dinner (no ham or turkey this year)

Lobster stew, newburg, baked haddock, cod balls

share some of your favorite recipes

Also, where can I get "sea round" chowder crackers ?

Here's my Traditional Clam Chowdah recipe:

1 Pt. shucked clams(Quahogs or Sea Clams) chopped fine.
2 Oz salt pork, diced
2 Medium potatoes peeled and diced
1/2 Cup chopped yellow onion
2 1/2 Cups Milk
1 Cup Lt.Cream or Half-n-Half
3 Tbs. all purpose flour
1/2 Tsp. Worcestershire Sauce
1 Anchovie, diced

Drain the clams and save the liquid. Add enough water to saved liquid to total two cups and set aside. Fry up salt pork in large sauce pan until crispy; remove and set aside. Add served liquid, potatoes and onions to fat left in sauce pan. Cook, covered, about 15 minutes till potatoes are tender. Stir in clams, 2 cups milk and cream. Stir remaining half cup milk into flour; then, stir into chowdah. Cook and stir until bubbly. Then, cook one minute more. Add Worcestershire, Anchovie. Sprinkle crispy pork on top. This should serve 4-6 persons.

fry 4 or 5 slices of bacon in a deep pot. take bacon out, leave grease. Add large slice of butter to grease. fry 1 medium sized finely chopped onion in it, till they're clear. Then add 5 or 6 potatoes thgat have been cubed, 2 cans clam broth, and enought water to cover potatoes. bring to boil, cook potatoes till done. add a few blackfish/cod filets and 2 cans evaporated milk and some spices, i add whatever's green and smells good at the time. cook about 20 minutes. when you serve, add some crumbled bacon on top, then stick another slice of butter into the bowl. it will kill you, but you will die a happy man.

Yummy,yummy

This is a great chowder!
ingredients:
1)1 1/2 pound lobster 10) 1 quart lite cream
2) 1 pound scallops 11) milk
3) 1 pound large shrimp
4) 1 1/2 pound haddock
5) 5 pounds potatoes
6) 16 oz clam broth
7) 1 stickof butter
8) 2 medium yellow onions
9) kosher salt, fresh pepper
steam lobster in 6 cups of water, crack and clean meat, put in bowl and reserve. Return shells towater and boilfor15 minutes, strain and reserve stock.In a large stock pot melt butter, dice onion and cook untill translucent, salt and pepper to taste. add clam juice, lobster stock, and cream. peel and dice potatoes.After stock has reduced( about 30 min of simmer )add potatoes. cook for 30 minutes,if stock is to thick, add milk. salt and pepper to taste. slice haddock and add, add scallops, cookat simmer for ten minutes, add shrimp and lobster. salt and pepper to taste. If chowder is to thin, add 4 tbs of flour mixedwith 1/2 cup cold water, stir well, if to thick add milk, simmer and serve with crusty bread, serves 20.:love:

What.... no scallops?
:(
A can of baby clams is also scrump-dilly-umptious in Any chowduh.
:)

Try this one - very thick & very good:

Shrimp Seafood Chowder

Ingredients:

- 1 stick of Butter
- 1 Onion chopped up
- 1 pound of Shrimp
- 1 can of Corn
- 2 cans of Cream of Potato Soup
- 17 ounces of Evaporated Milk
- 8 ounces of Cream Cheese
- Powdered Red Pepper/Cayenne Pepper

- Cook the chopped Onions and Shrimp in the Butter until Onions and Shrimp are cooked

- Add the Corn, Cream of Potato Soup, and Evaporated Milk; stir; and cook to a simmer for a while

- Cut the Cream Cheese into pieces, add to the chowder on low heat, and stir and let simmer until the Cream Cheese is melted

- Add pepper only to season a little


The recipe can easily be doubled or tripled to make alot.

ingredient 2 ?

How much milk seabass?

Stuffed Quahogs!
 

This is something we always eat on X-mas Eve!! Delicous!! Hope you try it and love it!!
Ante


Stuffed Quahogs

30 Ritz crackers, crushed
1/3 c. melted butter
3 tbsps. minced onion
2 tbsps. Worcestershire sauce
garlic salt to taste
1 dozen quahogs
paprika
parsley
bottled clam juice (optional)

Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic
salt. Clean quahogs and put them through a meat grinder. Add to
stuffing. Moisten lightly with some liquid from the quahogs or
with clam juice -- but don't have mixture too wet. Fill shells
and top with parsley and paprika. Bake on cookie sheet at 350
degrees for 25 to 30 minutes. Serve as appetizer or on side of a
meal based around a hearty soup, stew, or chowder.

woops... nevermind....