Skip Jack Chowder Recipes
SKIP JACK CHOWDER
A Better Homes and Gardens Recipe (Oct. '77). An easy, VERY tasty, elegant rich soup. Sophisticated, not necessarily a kids favorite, but very good. Good as an appetizer soup. Cream based soup, but not very heavy. Good for a cold winter's day. One family member asks for this for Christmas every year. Can substitute 1 pint fresh clans or oysters for canned clams.
Provided by mjerusha
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion & parsley in butter in butter til tender, not brown.
- Stir in soy sauce, thyme, salt, bay leaf, & hot pepper sauce.
- Add clams/oysters, cook and stir over low heat about 5 minutes (til edges curl).
- Stir in milk and cream.
- Add cheese, stirring until melted.
- Remove from heat; stir in wine.
Nutrition Facts : Calories 431.6, Fat 24.6, SaturatedFat 14.9, Cholesterol 116.8, Sodium 777.4, Carbohydrate 14.4, Fiber 0.8, Sugar 2, Protein 34.1
NEW ENGLAND CLAM CHOWDER
"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes."
Categories Soup/Stew Milk/Cream Onion Potato Bacon Clam Celery Winter Bon Appétit
Yield Makes 8 (first-course) or 4 (main-course) servings
Number Of Ingredients 12
Steps:
- Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)
CRAB AND CORN CHOWDER
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
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