26 flavored clams Recipes

rockweed, whole 6-lb fish (striped bass, salmon, or bluefish, etc.), gutted and scaled, red bliss or medium maine potatoes, sweet potatoes, white boiling onions or small spanish onions, jumbo sea clams (optional; used for flavoring, not eating), soft-shell clams (steamers), mussels, periwinkles, linguica , chorizo or other sausage, live 1-lb chicken lobsters, ears sweet corn, extra-large eggs, unsalted butter

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

cubed peeled baking potato, chopped onion, water, chicken-flavored bouillon granules, worcestershire sauce, dried thyme, freshly ground black pepper, clam juice, all-purpose flour, low-fat milk, divided, evaporated fat-free milk, grouper or other firm white fish fillets, cut into 1/2-inch pieces, shrimp, peeled, deveined , and halved lengthwise (about 6 oz)

butter, garlic (or as much as you like), salmon (de-boned is my preference. i also like to substitute 1 can of for 1 can of clams with jui), condensed soup (my favorites are campbell s new england clam chowder, campbell s shrimp bisque and campbell s cream ), milk (you can also use half and half), black pepper, cayenne pepper, croutons (optional, i prefer texas toast s sea salt and cracked pepper flavor)