Recipe(tried): Seafood Chowders - 4 recipes (updated)

J-M - Here are some seafood chowder recipes that were previously posted here:

RECIPES IN THIS FILE:
To Die For Fish Chowder
Clam Chowder
Salmon Chowder
Easy Seafood Stew

---

TO DIE FOR FISH CHOWDER
From: Maryan, NZ - 11-03-97
Makes 6-8 servings

6 oz butter, divided use
1 medium carrot, finely diced
1 medium onion, finely diced
1 stalk celery, finely diced
12 mussels
12 oysters
8 oz white fish
8 oz shrimp
2 tablespoons brandy
1/2 cup flour
1 tsp. salt
4 cups milk
1/4 cup tomato puree
1/2 cup white wine
1 tsp. prepared mustard
9 oz cream
1/4 cup chopped fresh parsley
Lemon juice, to taste
Salt and pepper, to taste
Ground cayenne pepper, for garnish

Melt 2 ounces butter in a deep pan. Add vegetables and brown.

Chop seafood and add to pan. Add brandy and flambe.

Make white sauce by melting the 4 ounces butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk.

Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to the boil. When the seafood is cooked, add cream and parsley and garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.

---

CLAM CHOWDER
Source: Elizabeth Powell
From: Bill,DC - 11-03-97
Makes 4 servings

4 ounces salt pork, diced
1 small onion, finely chopped
1/4 cup diced celery
3 medium potatoes, peeled and chopped
1 cup clam juice
1 cup water
Salt and black pepper, to taste
1/4 tsp. ground thyme
2 cups milk
2 cups light cream
4 dozen large clams

In a large soup kettle, brown salt pork and remove salt pork from kettle. In rendered fat, saute onions and celery until tender.

Add potatoes, clam juice, water, thyme, and salt and pepper to taste. Simmer uncovered until potatoes are tender.

Stir in milk, cream, and clams. Heat through to cook clams, but do not boil.

---

SALMON CHOWDER
From: Bill,DC - 11-03-97

1/8 cup butter
1 cup minced onion
1/2 bunch leeks, minced
1/3 cup minced fennel
1/2 cup flour
6 2/3 cups fish stock
2 1/4 cups diced potatoes
Salt and pepper, to taste
1 pound salmon, boned and skinned, diced
1 cup milk
1/2 cup heavy (whipping) cream
2 1/3 tbsp. fresh chopped dill

Melt the butter in a large skillet. Add the onion, leeks and fennel; cook over medium heat until softened, 5-8 minutes, stirring occasionally.

Stir in the flour. Reduce the heat to low and cook, stirring occasionally, for about 3 minutes.

Add the stock and potatoes. Season to taste with salt and pepper. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are tender, about 20 minutes.

Add the salmon and simmer until just cooked, about 3-5 minutes.

Stir in milk, cream and dill. Cook just until warmed through. Do not boil or agitate soup or salmon will break apart. Adjust seasonings if necessary and serve.

---

EASY SEAFOOD STEW
Source: The Birmingham News, June 29th, 1994
From: Vicki,La - 09-03-97
Makes 4 servings

(This could be made into a chowder by adding chopped potatoes or by thickening with leftover mashed potatoes)

1 tbsp extra-virgin olive oil
1 medium-size onion, chopped
2 garlic cloves, pressed or minced
1 (13 oz) can chopped or minced clams, undrained
1 (6 oz) can white crab, drained and rinsed
1 (6 oz) can shrimp, drained and rinsed
1 (10 3/4 oz) can condensed sodium reduced tomato soup
1 (2 oz) jar pimientos, undrained
1 1/3 cups hot water
1/4 cup fresh parsley, optional
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp dried basil, crushed
1/4 tsp dried oregano, crushed
1/8 tsp red pepper flakes

Heat the oil in a large, heavy saucepan. Add the onion and garlic and cook, covered, over low heat for about 15 minutes, or until the onion is soft and translucent.

Stir in remaining ingredients and continue to cook, covered, over low heat for about 10 minutes, or until hot.