Hearty New England Oyster Chowder With Rivels Recipes

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Steps:

• Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

Steps:

• Rinse the corned beef in cold water.
• Put in large pot and bring to a boil; drain and discard this water which will be very salty.
• Cover the meat again with 4 more quarts of water and let it simmer several hours till tender.
• Add the onions and turnip and cook for 30 minutes.
• Add the rest of the veggies and cook for another 20 minutes or so till tender.
• Remove all to a large platter with the meat in the center and veggies around the edge.

Steps:

• Cook potatoes until tender.
• Melt butter in a medium size saucepan over medium heat. Add onions and celery. Cook, stirring frequently, for 7-8 minute or until tender.
• Add finely chopped potatoes to onion and celery.
• Combine evaporated milk and flour in small bowl until blended; add to vegetable mixture.
• Stir in half & half, clams with juice, water, salt, pepper and crumbled bacon.
• Reduce heat to medium-low; cook, stirring frequently, for 15-20 minute or until creamy and lightly thickened.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.