Just made your Crab Corn Chowder! I had to change the recipe a bit! Used thick thick cut bacon and yellow corn meal as that is what I had on hand! Turned out GREAT! My wife told me that your recipe is a keeper. Keepum coming. Wife likes it so much, she dipped out a big bowl to take for lunch tomorrow:smiley: Served it with a nice salad and some good bread for dipping!
Thank you so much! Now…did you happen to save me a bowl? Lol
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
You know, it’s better the next day! I just finished it up for dinner! Wish I had seen your post before I ate it all:wink:
Uh huh…sure 
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Penny, I was in MCVL last week and ran into someone who was making
“Boat Stew”. It was made with a brown gravy and oysters served over
rice. Unfortunately I didn’t get to sample. Have you cooked this before? I thought this would be a good one for you to put on here to make us all hungry.
Little butter, some butts meat or chopped bacon cooked down with a little finely chopped scallions…add some flour…salt and pepper …brown…add water…then oysters…I like to put a little of the strained oyster juice in there too. ( And use a dash of kitchen bouquet if you like) Another dash of pepper for giggles…serve over rice. Can do this with shrimp too. That’s what we always ate at home…not the fancy dancey stuff you see nowadays…which is good too.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
penny; Mr Rut gave me about thirty or so clams this past monday when I picked up some really nice shrimp from him. I want to try and make some clam chowder. do i steam the clams first or open them raw or what. I can cook fine but have never tried this and do not want to waste them.
Thanks in advance.
Recipe “learnt” from my daddy. . We pop our clams in the freezer to freeze…then as they thaw again they will pop open…then cut the clam out…cut out the muddy part and chop them up…(you can also steam them) I try to save a little clam juice if there is any…but also add a little of the store bought stuff…then…all we ever did was cook down some butts , salt pok or bacon. (Mainstay of southerners it seems. :). ) add a tiny bit of finely diced sweet onion and a tiny bit of celery… Little clam juice and water…simmer for a few minutes…add I some chopped taters and the clam…allow to simmer down and cook… You can add a little butter if you want…and a tablespoon or so of tater flakes as a thickener. Of course salt and fresh ground black pepper in there too…
To make a manhattan type add a can of diced tomatoes with the juice
To make a hotter type fix recipe as above…add 1/2 cup diced bell pepper, 1/4 teaspoon thyme,2 cups tomato juice and couple dashes Tabasco sauce.
Mmmmmm…now I’m going to have to scratch me some clams and make some too.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Here’s a "official"measured recipe that I like too that is made with milk. Remember…you can always add a tablespoon or so of potato flakes to thicken
Aprox 1 quart of minced/chopped clams with juice
Diced salt bork or butts meat
2 quarts water
5 large cubed potatoes
1 small to medium sweet onion…chopped fine
2 cups milk
2 tablespoons butter
Salt and pepper to taste
Clean and chop clams. Save juice or add some juice or water and press
Fry pork over low heat and remove…(I chop mine and leave it in)
Add water, clam juice,potatoes and onion to fat drippings in pan…cook for 15 minutes
Add clams and potatoes and cook until tender
Add butter,milk,salt and pepper and continue to simmer…do not let come to a boil.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Clam pancakes/fritters
1 pint clams drained and finely chopped
1 3/4 cups flour and 1 tablespoon baking powder
1/2 lemon rind grated
1/2 teaspoon nutmeg
2eggs beaten
1 tablespoon sugar (optional)
1 cup milk
2 tablespoons grated or finely chopped onion
1 tablespoon butter
1/2 teaspoon salt
Combine dry ingredients , lemon rind and onion, Combine egg,milk,butter and clams…the add in flour mixture and stir until smooth. Drop the batter by the spoonful into hot oil in a frying pan…flatten to 1/4 inch thickness. Fry until brown on each side…about three minutes…drain on paper…great with chowders.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Making pineapple upside down cake as we speak! When was the last time you made that?
10 days ago…is yours from a box or from scratch?
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
A box and a can! What kind of cook do you think I am? A gourmand? Or Martha Stewart?
HA!!! I didnt say anything abut a can!!! BUSTED!!!
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
But I put cherry’s in the ring holes after I took the slices out of the can!