Anyone want to share recipes for seafood chowder

[MoroneSaxatilis]

Originally Posted by seabass

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.

What.... no scallops?

A can of baby clams is also scrump-dilly-umptious in Any chowduh.

[JoeP]

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.

[seabass]

ingredient 2 ?

[NaCl H2O]

How much milk seabass?

[Ante]

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.

[NaCl H2O]

Originally Posted by NaCl H2O

How much milk seabass?

woops... nevermind....