OLD FISHERMAN'S GROTTO MONTEREY CLAM CHOWDER RECIPE - (4/5)
Provided by KimberleyH
Number Of Ingredients 15
Steps:
- Place vegetables, bacon and butter in a 5 qt sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch. When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally. Add clam juice and dairy products. Stir by using a wire whisk. Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness. Notes: Use a crockpot if available. Also, clam juice can be added to thin chowder down if it gets too thick. Source: Old Fisherman's Grotto
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL
Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this!
Provided by LeahMarie
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
- Transfer to a plate and set aside.
- Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
- Sprinkle flour over the mixture and stir into a paste.
- Add clam juice, potato and thyme.
- Increase heat and bring ingredients to a boil.
- Reduce to low and simmer for 15 minutes, or until potatoes are tender.
- Add clams and stir in cream.
- Continue to simmer for 5 minutes until thick and creamy.
- Add salt, pepper and Tabasco sauce.
- Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
- Serve hot.
FISHERMAN'S CATCH CHOWDER
This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 8h15m
Yield 4
Number Of Ingredients 13
Steps:
- In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
- One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 14.7 g, Cholesterol 116.9 mg, Fat 14.4 g, Fiber 2.4 g, Protein 34.6 g, SaturatedFat 7.9 g, Sodium 1063.5 mg, Sugar 4.9 g
FISHERMAN'S CHOWDER
This is a killer recipe for you seafood lovers. I've never had a restaurant chowder as good as this. This can be a little pricy, but I HIGHLY recommend it. You will gets lots of "hmmmmmmmmms" around the table!
Provided by Claudia Dawn
Categories Chowders
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy soup pot or kettle, brown the bacon for 5 minutes.
- Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
- Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
- Season with salt and pepper, bay leaf and thyme.
- Stir in the milk and heat over low flame, stirring constantly.
- Do not allow mixture to boil.
- When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
- Remove bay leaf and serve.
- Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.
Nutrition Facts : Calories 204, Fat 9.9, SaturatedFat 4, Cholesterol 87.9, Sodium 549.1, Carbohydrate 10.9, Fiber 0.8, Sugar 0.7, Protein 16
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