Soups and Chowder
I'm not a big fan of soups in general, but I do like them if they either have seafood in them or are sort of thick, like a stew. Most of these I found on the net.
Click on the recipe name and you'll be taken to that recipe below:
New England Clam Chowder (Traditional "Cupachowda")
New England Clam Chowder 2 (Traditional "Cupachowda")
My Dad sent us this recipe in one of his trip reports, from his trip to Alaska. This is one of the concoctions he decided to make with some of the local seafood they were able to get from the Alaskan coast.
1- Large can of whole tomatoes
1- Regular can of chicken broth
1- Regular can of chopped clams
1- Extra large baking potato
2- Large yellow onions
3- Slices of thick bacon
1- lb. of Haddock (or other similar white fish)
2- Tbs. of dried parsley
1- Tbs. of dried Italian Seasoning
1- Tbs of Emeril’s Original Seasoning
˝ - Tsp of Salt
Cut the bacon into 3/8 to ˝ inch strips and begin to brown in a large thick
bottomed sauce pan (3 qt. or larger). When it is about half way cooked, some
grease is available, add the onions which have been rough chopped. Sauté them
together until the onions are translucent and immediately add the potato which
was been diced into 1/3 to ˝ inch cubes. Sauté them for about 2 minutes while
stirring and then add the can of tomatoes, chicken broth and the juice (not the
clams yet) from the clams and bring to a boil. Simmer for about 10 minutes until
the potatoes are almost completely cooked. While the potatoes, etc. are
simmering, add the salt, parsley, Italian Seasoning and Emeril’s Essence! When
the potatoes are about done, add the haddock which has been sliced into pieces
about 1 inch by 2 inches along with the clams. Cook about two to 3 minutes until
the haddock turns white and begin to fall apart. Just before you serve, use a
wooden spoon to capture the whole tomatoes and cut them in half.
Serve with an Alaskan Amber or a glass of red wine and if you have it some good
crusty Italian or French bread. Enjoy!
When we made this recipe for our family of four, I doubled the recipe. Since we didn't have access to some real nice fresh fish, I substituted 1 8oz package of frozen salad shrimp and 1 1lb package of baby scallops for the haddock. Also, because I can't leave well enough alone I added the juice of two limes. Finally, we substituted bottles of Yuengling for the Alaskan Amber. I can report that it all turned out very tastey.
Conch Chowder (Bahamian)
1 lb Conch, trimmed
4 tablespoon Fresh lime juice
5 tablespoon Tomato paste
4 Strips bacon, cut into slivers
3 tablespoon Olive oil
1 Onion, chopped
1 Carrot, chopped
2 Ribs celery, chopped
3 Cloves garlic, finely chopped
1 Green bell pepper, cored, seeded, and chopped fine
1/2 Scotch bonnet chili, seeded and minced
3 Ripe tomatoes, peeled, seeded, and chopped
1/4 cup Dark rum
1/4 cup Dry sherry
1 1/2 lb Potatoes, peeled and diced
2 Bay leaves
1 teaspoon Dried thyme
1/2 cup Finely chopped Italian flat-leaf parsley
8 cup Water
1 tablespoon Worcestershire
1 teaspoon Tabasco
Salt and pepper
Pound the conch with a mallet for 1 minute to tenderize. Cut into
1 inch pieces and coarsely grind in a meat grinder or food
processor. Combine conch, 2 tablespoons. of the lime juice, and the tomato paste in
a mixing bowl and mix well. Set aside to marinate while you prepare
the remaining ingredients. Brown the bacon in 1 tsp. of the oil in
a large heavy pot. Leaving the bacon in the pan, pour off the fat.
Add the remaining oil, onion, carrot, celery, garlic, bell pepper,
and chili. Cook over med. heat until the veggies are very lightly
browned, 5-6 minutes. Stir in tomatoes. Increase the heat to high, and
cook for 1 minutes. Stir in rum and sherry and bring to a boil.
Stir in potatoes, conch, bay, thyme, 1/4 cup of the parsley, the
water, Worcestershire, Tabasco, salt, and pepper. Bring soup to a boil.
Reduce heat and gently simmer the chowder, uncovered, until the
potatoes and conch are very tender and well flavored, about 1 hour.
Just before serving, remove and discard bay. Correct seasonings,
adding salt, pepper, 1-2 tablespoons. lime juice, Worcestershire, or Tabasco, or
sherry to taste: The chowder should be highly seasoned. Sprinkle
with remaining parsley and serve at once.
Conch Chowder 4
6 slices Bacon, sliced
1/2 cup Onion, chopped
1/4 cup Sweet red pepper, diced
2 Tomatoes, peeled, seeded and diced
3 cup Water
2 Carrots, diced
3 Potatoes, washed and diced
2 tablespoon Worcestershire sauce
2 tablespoon Butter
1 lb Conch meat, ground
2 tablespoon Bread crumbs
2 cup Half and half
Salt
Black pepper, ground
1/2 teaspoon Allspice
Tabasco sauce
Fry the bacon, onion and red pepper in a heavy pan until
transparent. Add the tomatoes, water, carrots, potatoes, Worcestershire sauce,
butter and conch meat. Simmer for 45 minutes. Add the bread crumbs,
half and half and seasonings. Simmer for another 15 minutes. Add
Tabasco sauce to taste. Serve hot.
Conch Chowder 3
6 1/2 cup Canned tomatoes; peeled
3 Onions; diced
6 Carrots; peeled and sliced
4 Potatoes; peeled and sliced
3 Jalapeno peppers; sliced
2 tablespoon Beef-flavored bouillon
5 lb Conch
1 cup Butter; melted
3 1/4 cup Canned corn
Salt to taste
13 cup Water
In a large pot, break up tomatoes. Add onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender. Clean conch;
mince and sauté in butter. Add to tomato mixture. Stir in corn,
water and salt. Cook until it boils. From Harbor Docks restaurant, in
Sugar Beach: A Cookbook by The Junior Service League, Ft. Walton
Beach, FL.
Conch Chowder (Caribbean)
1 lb Conch, trimmed, tenderized
3 tablespoon Strained lime juice
5 tablespoon Tomato paste
4 Strips bacon, chopped
3 tablespoon Oil
1 Onion, finely chopped
3 ribs Celery, finely chopped
4 Cloves garlic, minced
1 Green bell pepper, seeded, finely chopped
1 Chile pepper, seeded, finely chopped
4 Tomatoes, seeded, chopped
1/4 cup Rum
1 lb Potatoes, peeled, diced
1 Bay leaf
1 teaspoon Dried thyme
1 teaspoon Tabasco sauce
Salt, pepper
1/4 cup Chopped fresh cilantro
Cut the conch into 1/2 inch pieces and place in a bowl. Add the
lime juice and tomato sauce and mix well; set aside to marinate.
Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the
fat. Add the olive oil, onion, celery, garlic, green pepper, and Chile pepper. cook over medium-low heat until very lightly browned.
Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch
mixture, bay leaf, and thyme. Bring to a boil, then simmer for about
1 hour. Potatoes should be tender. Discard bay leaf. Stir in the
Tabasco sauce, and season with salt and pepper to taste. To serve,
sprinkle with fresh cilantro.
Garlicky Bread Soup
2 tablespoon Olive oil
2 cup Chopped onions
1/4 cup Finely chopped garlic
1 Bay leaf
Pinch crushed red pepper
Salt
2 qt Chicken stock
2 cup Diced day old French bread
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
1 tablespoon Finely chopped fresh parsley leaves
In a large saucepan, over medium heat, add the olive oil. When the
oil is hot, add the onions, garlic, crushed bay leaf, and crushed
red pepper. Season with salt. Sauté until slightly caramelized, about
6 to 8 minutes. Stir in the stock. Bring the liquid up to a boil,
then reduce to a simmer and simmer for 40 minutes. Turn the heat up
and whisk in the bread and cream. Continue whisking until the bread
has dissolved into the soup, about 10 minutes. Use boat motor to puree
the soup until smooth. Whisk in the parmesan cheese. Season with
salt and pepper. Garnish with parsley.
Seafood Gumbo
4 qt Seafood stock*
1/2 cup Oil
6 cup sliced okra
3 1/2 lb canned Tomatoes
2 cup chopped Onion
1 cup Celery, chopped, with leaves
1 cup Bell Peppers, chopped
2 tablespoon Garlic, chopped
2 tablespoon Vinegar
1 tablespoon Salt
1 teaspoon Cayenne Pepper
1 teaspoon White Pepper
1 teaspoon Black Pepper
5 Bay leaf
2 teaspoon Thyme, leaves, dried
2 teaspoon Basil, dried
2 teaspoon Oregano, dried, leaves
3 cup Roux, dark, (from 1 1/2 c. oil; 1 1/2 c. flour)
1 lb Crab, claw meat
3 lb Shrimp, small to medium, peeled
1 do Oysters
1 cup Onions, green, chopped
File` powder
1) *Make seafood stock from shrimp heads and shells, crab bodies,
fish carcasses or all of the above, substituting ham hocks, chicken
backs, or necks, or other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of shells, bones and
meat.) Bring to a boil, lower heat and simmer several hours. Strain
the stock, discarding solids. (If time is a factor, simmer shrimp
heads and shells and ham hocks in chicken stock for at least an hour.)
2) Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour.
4) Add crab and shrimp and simmer 10 to 15
minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve
over rice with file` powder added to taste at the table. (File`
powder should not be cooked.)
Manhattan Clam Chowder
fat salt pork
potatoes
chopped onions
tomatoes, chopped or canned
clams
crackers
salt
pepper
thyme
bay seasoning
tarragon
Pierre Blot's Clam Chowder ''It is generally admitted that boatmen prepare it
better than others,'' wrote Pierre Blot in his Handbook of Practical Cookery,
published in 1877. ''The receipts we give below came from the most experienced
chowder-men of the Harlem River. Potatoes and crackers were used in different
proportions, the more used, the thicker the chowder will be.'' ''Put in a pot
some small slices of fat salt pork, enough to line the bottom of it; on it,
potatoes; on the potatoes, a layer of chopped onions; on the onions, a layer of
tomatoes, in slices, or canned tomatoes; on the latter a layer of clams, whole
or chopped (they are generally chopped), then a layer of crackers. ''Then repeat
the process, that is, another layer of potatoes on that of clams; on this, one
of onions, etc., till the pot is nearly full. Every layer is seasoned with salt
and pepper. Other spices are sometimes added according to taste; such as thyme,
bay, and tarragon. ''When the whole is in, cover with water, set on a slow fire,
and when nearly done, stir gently, finish cooking, and serve.
New England Clam Chowder (Traditional "Cupachowda")
3 quarts Whole milk
5 Medium potatoes, cut in 1/4" cube
1 Medium Bermuda onion, chopped
6 lb Maine soft-shell clams
1 tablespoon Clam base
1/2 teaspoon Pepper
1/2 teaspoon Salt
2 oz Butter
Place the potatoes in cold salted water, bring to the boil and cook until tender
but not mushy. Drain and set aside. Place the clams in a pot with 1/4 cup salted
water and cook until the natural clam juice boils up and the shells open. Set
the clams aside to cool. Add the butter and onion to the pot and cook until the
onions turn transparent. Add the milk and potatoes. Remove the clams from their
shells and peel off the membrane. Cut the tip end of the neck off (the black
part) and add the clams and their remaining ingredients to the butter and onion.
Cook over gentle heat for about 1 hour. Excellent when reheated the next day.
Serve with oyster crackers. Chef Richard McLaughlin Lobster Pound Restaurant
Lincolnville Beach, ME.
New England Clam Chowder 2 (Traditional "Cupachowda")
1 lb Clams (fresh shelled or canned)
3 oz Bacon (diced)
2 tablespoon Butter
1 Medium Onion (minced)
6 Medium Potatoes (peeled, small cubes)
4 cup Milk
Salt & Pepper (to taste)
1 cup Cream
1 tablespoon Thyme (fresh, minced)
1 tablespoon Parsley (fresh, minced)
Dry Vermouth
Drain Clams and reserve juice, set aside. Sauté Bacon until fat is rendered.
Remove Bacon and set aside. Add Butter and Onions to bacon grease in pan and
cook until onions are softened. Add Potatoes, Milk, Clam Juice, Salt and Pepper.
Cover and boil softly 10 to 12 minutes until Potatoes are tender. Add the Clams,
Cream, Bacon, Thyme and Parsley. Heat through. Do Not Boil. Ladle into serving
bowls, add a splash of Dry Vermouth and garnish with a Parsley sprig.