Need some ideas for some easy clam and/or shrimp/crab chowder.
This cold has got me wantin to make some.
“Tigress” '88 Mako 211
Luke 8:22-25
if “easy” is the key word… i’m sure fancier, rosemary-infused, saffron garnished versions could be found online.
dad starts with a can or two of progresso, adds clams and oysters leftover from a recent roast, then the following: cook bacon, brown potato and onion in grease, add and reduce broth, add cream, salt and pepper to taste. shrimp could of course be substituted precooked for other meats. serve bread and an oven roasted ear of garlic to spread
the store bought chowder is just a lazy way of getting around making your own flour base. even lazier would be to add canned/your own oysters, bacon bits, sauteed onion and potato to a can of store bought, and bring to a boil. serve with frozen garlic bread.
sidenote: girlfriend just made some butternut squash/ginger/shrimp soup that’s perfect for the weather. then again, microwaved hot cocoa also warms the hands and is an effective mug of comfort requiring less patience and forethought. cheers.
I could go for a cup of homemade she crab soup myself…the good kind with big chunks of crabs eggs in it…hmmmmmm…
Avatars are nothing more than pissed off smurfs with Giantism Disorder…
She Crab
1 1/2 pounds blue crab meat (or any kind of crab)
2 tablespoons butter
2 cups heavy cream
1 quart milk
1 small onion, finely chopped
1/4 teaspoon ground cayenne pepper
1/4 teaspoon lemon zest
5 tablespoons dry sherry
1/2 teaspoon worcestershire sauce
1/4 teaspoon mace
1 cup crab roe
1 teaspoon lemon juice
1 tablespoon flour
1 teaspoon paprika
In a large cooking pot, melt butter over low heat and add flour gradually while constantly stirring. Add milk gradually and stir.
Add the crab, then the rest of the ingredients except sherry then stir slowly for 20-25 minutes over medium-low heat.
Add sherry and stir, or serve a spoonful in each bowl.
This can also be cooked in the top of a double boiler. You may you use more or less milk to suit
Easiest, best seafood chowder I cook is from a Glous, well I can’t spell it, New England Chowder. I’ve used the basis for many chowders, and they all turned out great:
Brown some bacon in a deep pan (the original recipe calls for salt pork, but you will see my variation adds some great flavor.)
Remove bacon, and reserve.
Saute one onion, finely chopped, in the bacon grease, till clear.
Add 2 cups of water.
Ten two to three potatos, cubed to a half inch or so.
Simmer for 25 minutes, then add a pound (or two) of fish (or shrimp, clams, shrimp and corn, close your eyes and imagine), cook another five minutes or so. Then add a pint of cream and a few tablespoons of butter. Bring to a scald and serve.
Now, garnish with that browned bacon.
Delicious, and it can be finished in under 45 minutes.
S 34
507 sq. ft.
thats pretty much how we cook it too…can add a bottle of clam juice if you like…usually in mix drink area if grocery store…
miss’n fish’n
212 SEAHUNT
Pen I gota ask, Why do they put clam juice in the mix drinks area?
Man with these cold days Chowder sure does sound good! Definatly has to have the kitchen sink in it. Shrimp, clam, crab meat, oysters, fish…
for drunks who want clam soup…they drop a tater chip in it and pretend its the real thing…heck if I know…all i know is I went looking for it one time at the pig and was told that was where to find it…baffled me too…its on anothe raisle too…with exotic and different stuff…
miss’n fish’n
212 SEAHUNT
quote:
Originally posted by Fred67Pen I gota ask, Why do they put clam juice in the mix drinks area?
people put in bloody marys, etc.
Metal Hull Militia
quote:
Originally posted by Billderquote:
Originally posted by Fred67Pen I gota ask, Why do they put clam juice in the mix drinks area?
people put in bloody marys, etc.
Metal Hull Militia
Learn something everyday…
“When the human race dies out it will
be because it was brainwashed to be
so totally, completely, utterly safe
that it no longer dared to keep on living.” author unknown.
BASIC CLAM CHOWDER
2 CANS MINCED OR CHOPPED CLAMS IF YOU DON’T HAVE FRESH
6 - 8 POTATOS CUBED
2 - 3 STALKS CELERY CHOPPED
2 CARROTS SHREDDED
2 MEDIUM OR LARGE ONIONS
SALT AND PEP TO TASTE
OLD BAY; TOBASCO; CAJUN; PAPRIKA YOUR CHOICE. I PREFER OLD BAY ABOUT 1 TABLESPOON +/-
3/4 CUP FLOUR (I GENERALLY USE SELF RISE)
3/4 CUP BUTTER
Q QUART HALF AND HALF
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
That’s a good and easy recipe Coolinout…
If I have fresh clams, which I prefer greatly, I will freeze them overnight, then let them thaw back out in a collander to catch the liquors. I also open them over the collander to get all the good juices I can, and strian w/ a paper towel or cheese-cloth.
I also try not to ‘boil’ the clams nor the liquor, it makes a much creamier and more flavorful final dish.
If anyone wishes to avoid to much added oils/fats(beyond the cream of course), the flour can be sifted and whisked into the milk/cream before it is hot, then add and slowly bring it to a simmer to thicken, and it is done.
I’ve also tried the bacon route, but just did not get my tastebuds convinced/IMHO
Good Eats
I HAVE HAD LOTS OF REQUESTS FOR THE RECIPE ONCE FOLKS TASTED IT. I ALWAYS HAVE A BIG POT AT THE FAMILY CHRISTMAS DINNER AND IT IS GREAT TO HAVE AROUND FOR A SUPER BOWL WHILE THE CHILI IS COOKIN. I ALSO LIKE THE FOLLOWING SIMPLE OYSTER STEW: PINT OF OYSTERS; 3 CANS CONDENSED MILK; FILL GOOD SIZE POT WITH MILK AND SLOWLY HEAT UP. OLD BAY AND ZESTAS AND BEVERAGE OF CHOICE:smiley: NOTICE I GO TO THE STORE FOR CLAMS AND OYSTERS. I PLAN TO LEARN HOW TO GET THE FRESH ONES. TODAY IS A GOOD CHOWDER OR STEW DAY.
LEFT OUT BUTTER AND SALT/PEP. FOR THE OYSTER STEW.