1 Lb. fresh or frozen haddock or cod fillets 1 Medium onion, chopped 2 Tbsp. all purpose flour 3/4 cup of wtaer 1 can, 10 oz. of baby clams 2 cups of peeled and diced potatoes, 3 medium 3 Cups of half and half or milk 1 can, 13 oz of evaporated milk 1 Can, 4 1/2 oz. of small shrimp, drained Salt, white pepper,paprika and chopped parsley Thaw the fish slightly if frozen. Cut into 1-inch chuncks and set aside. In a 3 quart Dutch oven or kettle saute onion in the butter until tender but not browned. Stir in flour. Add water, liquid drained from clams and the potatoes. Bring to a boil. Cover and gently simmer for 15 minutes or until potatoes are tender. Add fish, clams, half and half, evaporatedf milk, scallops and shrimp. Simmer over low heat for 15 minutes or until fish becomes opaque. Season with salt and pepper to taste. Serve this is regular soup bowls or a tureen. Garnish each serving with paprika and chopped or dried parsley... Note: This is great served with oyster or Ritz crackers and a tossed green salad with tomaotes. I recommend letting the chowder sit for 5 minutes or so before serving, as that is what I do to get the flavors really blended in.
1 Lb. of large (25 t 30 per lb) shrimp 1 Medium onion, finely chopped 1 Small green or red sweet bell pepper, seeded and cut into strips 1/4 cup of margarine or butter 1 Clove of garlic, minced or pressed 2 Tsp. of curry powder 1/4 Cup of brandy, heated until luke warm 1 Tsp paprika 1/2 Tsp of salt 1/2 cup of whipping cream 2 to 3 Drops tabasco sauce Fresh hot cooked fluffy rice Shell and devein the shrimp. In a large frying pan cook onion and pepper strips in heated margarine or butter until soft but not browned. Mix in the garlic and curry powder, and cook for about 30 seconds. Add uncooked shrimp in a single layer. Drizzle with the brandy,ignite and cook stirring lightly, until flames subside. Sprinkle with paprika and salt. Mix in the cream. Cook over medium heat 2 to 3 minutes. Stirring frequently until shrimp are pink and firm to the touch and liquid is reduced slightly. Taste and add salt if needed. Season with tabasco sauce to taste and serve over rice. Note: this is great served with green beans or broccoli as a side dish. Also if you are going to double the ingredients to one of my favorite recipies then you'll need to use "only" 1/3 of the brandy. Do Not Double this.
