Serving Size: 8 Preparation Time - 3:00
Amount Measure Ingredient --
1 1/2 Sticks
onions -- diced
celery -- diced
8 oz. bottle clam juice and juice from canned clams
1 1/2 lb
new potatoes -- diced with skins on
1 1/2 Tablespoons salt
medium raw shrimp -- peeled, deveined & (see note below for
using cooked shrimp) -- cut into 3 pieces
large sea scallops cut into smaller pieces
lobster meat, cut up
Chilean Sea Bass or other firm fish
10 oz. can Chicken-of-the-Sea whole baby clams
half and half
Tablespoons dry sherry
1. In a large nonstick soup pot, sauté onions and celery in melted
butter until tender, stirring frequently. Stir in flour to make a roux and
cook, stirring frequently, 2 - 4 minutes.
2. Add clam juice (bottled and juice from canned clams) and water
and stir until smooth. Add potatoes, thyme, bay leaf, salt and white
pepper. Bring to a boil, cover and simmer until potatoes are tender. (Try
to dice potatoes relatively small. It could take anywhere from 20 - 40
minutes to cook the potatoes, depending on their size.) While potatoes are
cooking, stir periodically so potatoes don't settle to the bottom and
3. Add all RAW fish/seafood. IF USING COOKED SHRIMP, WAIT to add
them later. Simmer for 15 minutes.
4. Add clams (and cooked shrimp, if using) and half & half and
stir well. Heat through.
5. Just before serving add dry sherry. Top each serving with
freshly ground pepper.
Serving Ideas : Serve with crusty bread and a salad.
NOTES : This recipe uses 2 1/4 pounds of fish and seafood. You can use
whatever combination you like. If you don't want to use lobster (it gets
expensive) you can increase the other fish to make up the difference
(e.g.., 1 pound shrimp, 3/4 pound scallops, 1/2 pound sea bass).
INSIST on smelling fish when you buy it; IF IT SMELLS FISHY it isn't fresh
and you'll end up with a very fishy chowder.
Try to have everything cut up and ready to go BEFORE you start cooking
Try to cut potatoes and fish into similar sizes.
Be careful to not boil the seafood as it will become tough. If you reheat
the chowder later, do so on a very low heat, slowly. If you are serving
this to guests and want to do most of the work ahead of time, stop before
adding the fish/seafood. Reheat the soup when you're ready to eat and when
it's hot, finish the recipe.
Copyright © 2000 t gray The Mother Load All rights reserved.