New England Seafood Chowder - the Real Deal |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is the BEST chowder, and having lived in Boston I know chawdah ! Ingredients:
2 lbs white fish fillets, washed and cut into 2 inch pieces (bass, cod, or haddock) |
2 cups fish stock |
1/2 cup butter |
1/4 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup all-purpose flour |
1 lb clam, minced |
3 cups half-and-half |
2 cups red potatoes, cut into 1/2 inch cubes |
1 bay leaf |
2 tablespoons parsley, chopped |
1/2 lb fresh sea scallop, chopped |
1/2 lb shrimp, peeled, deveined, chopped |
1/2 lb lobster meat |
salt |
pepper |
parsley |
Directions:
1. In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
2. In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
3. In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.
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