Anyone have a really good recipe for seafood chowder?

Question

If so, would you share it with me please?

Answer 1

Fall River Clam Chowder
1/2 pound bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, shucked, chopped
2 tablespoons finely chopped parsley
Salt and pepper

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.

Answer 2

Seafood Chowder
Submitted by: KERRYLYNN1
Rated: 4 out of 5 by 8 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 8 servings

"A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline."
INGREDIENTS:
1 1/2 cups fat free milk
1 (8 ounce) container fat free
cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free
condensed cream of
mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15.25 ounce) can whole
kernel corn, undrained
1 1/2 cups chopped potatoes 1 teaspoon dried parsley
1/2 teaspoon ground black
pepper
1/2 teaspoon ground cayenne
pepper
1/2 pound shrimp
1/2 pound bay scallops
1/2 pound crabmeat
1/2 pound calamari tubes
1 (6.5 ounce) can chopped
clams

DIRECTIONS:
1. Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
2. Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 10/2/2006

Answer 3

Seafood Chowder:

2 1/2 cups (1/2-inch) cubed peeled baking potato
2 cups finely chopped onion
1 cup water
2 teaspoons chicken-flavored bouillon granules
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 (8-ounce) bottle clam juice
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk, divided
1 (12-ounce) can evaporated fat-free milk
1 1/2 pounds grouper or other firm white fish fillets, cut into 1/2-inch pieces
12 medium shrimp, peeled, deveined, and halved lengthwise (about 6 ounces)

Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

Place flour in a large bowl; gradually add 1/4 cup 1% milk, stirring with a whisk until smooth. Stir in remaining 1 1/4 cups 1% milk. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick, stirring frequently. Add fish; cook 4 minutes. Stir in shrimp; cook 6 minutes or until shrimp are done. Serve immediately.

Yield: 8 servings (serving size: 1 1/4 cups)

Answer 4

This is my family's favorite!

Chrissy's Crab Chowder

1 yellow onion, diced
2 stalks celery, diced
4 ounces (1 stick) butter
3/4 cup flour
10 slices bacon, soft cooked and chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon white pepper
1 teaspoon seafood seasoning
Salt and freshly ground black pepper
1 quart milk
1 pint heavy cream
1 can corn
1 pound Maryland blue crabmeat

In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.

Answer 5

SEAFOOD CHOWDER
2 tablespoons olive oil
1 onion, sliced
1 celery stalk, chopped
2 garlic cloves, chopped
1 6 1/2-ounce can chopped clams
1 10 3/4-ounce can tomato soup
1 8-ounce bottle clam juice
1 tablespoon tomato paste
1 pound red snapper fillets, cut into 1-inch pieces
1/4 pound medium shrimp, peeled, deveined
2 tablespoons minced fresh parsley
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper

Heat oil in heavy large saucepan over medium-high heat. Add onion, celery and garlic and sauté until onion is tender, about 10 minutes. Drain clams, reserving liquid. Add liquid to saucepan. Stir in tomato soup, clam juice and tomato paste and bring to boil. Add snapper, shrimp, parsley, Italian seasoning and cayenne. Simmer until shrimp are just cooked through, about 3 minutes. Stir in clams. Season with salt and pepper.

Serves 2 to 4.

Answer 6

Ingredients: 500gr clams, 2 medium potatoes, 1 celery stalk, 50gr pancetta, 1 glass white wine, 2 Tbsp flour, 500ml milk, 500ml fish stock, olive oil, salt, pepper

Let the clams open in a saucepan with a couple of Tbsp of water. Remove the shell, filter the water and set aside. In another pan, fry the pancetta with 1 Tbsp of olive oil, add the chopped potatoes, celery and clams with their own filtered water. Mix well with a spoon, pour the glass of white wine and let it cook for a few minutes until the alcohol has evaporated. Add fish stock, cover and cook for about 15 minutes or until potatoes are tender. Wisk flour and milk in another pan until no lumps are formed. Add it to the other pan with clams and potatoes and keep mixing until the soup has reached a good consistency. If you want it more dense, add more flour or else, more milk. Serve hot.

Answer 7

I'm sorry to say, but I do not make seafood chowder but found a lot of recipes for it...

Seafood Chowder Recipes
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=seafood+chowder

Answer 8

I do mine in the crock pot. I like using whole clams (not those puny baby clams!) I add my cream and milk, potatoes, onions, some carrots and seasoning. I use old bay and red robbin seasoning also. Then I add shrimp, scallops, and back fin crab meat. Some folks like muscles, but I don't generally use them unless I'm making a gumbo.

Answer 9

Clam Chowder

1 small onion, chopped
1 stalk celery, chopped
2 slices OSCAR MAYER Bacon, chopped
1 lb. potatoes, peeled, cut into 1/4-inch cubes (about 2 cups)
1-1/2 cups water
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (6-1/4 oz.) minced clams, undrained



COOK and stir onions, celery and bacon in medium saucepan on medium heat 5 min. or until vegetables are crisp-tender.
ADD potatoes and water; bring to boil. Cook 15 min. or until potatoes are tender.
MICROWAVE milk and cream cheese in small microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Stir with wire whisk until cream cheese is completely melted. Add to potato mixture; stir until well blended. Stir in the clams with their liquid. Cook 2 min. or until heated through, stirring frequently. (Do not boil.)

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1/2 lb of EACH: Scallops, Clams, Shrimp, Lobster or Crab*
3 onions, diced
4 cups potatoes, cubed
1 can evaporated milk
1 stalk celery, diced
3 cups milk
1/2 pound butter
1/4 tsp pepper
1/4 tsp savory
1 bay leaf

Cook onions, potatoes and celery, on low, in just enough water to cover, until almost done (about 10 -15 minutes).

Add seafood and cook unitl done. Add butter, salt, pepper, savory, bay leaf and milk.

Heat without boiling. Sprinkle with paprika.

Optional - add 1 or 2 strips of cooked and crumbly bacon.
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The last one seems really good! Im gonna try it.

Hope you enjoy these recipes if you try them out =)