MAIDSTONE CLUB CHOWDER (GOLFER'S STEW)
This recipe was in Golf Magazine (9/09). It is from the Maidstone Club in Long Island, best known for its links-style golf course. When players return to the clubhouse after a round, they're likely to enjoy something nearly as renowned: the Maidstone Chowder. Members are understandably proud of the dish, whose rich chunks of monkfish, clams and rock shrimp evoke the historic fishing culture of the region.
Provided by Epi Curious
Categories Chowders
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 20
Steps:
- Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minutes on medium heat.
- Add fish, clams and shrimp. Add all seasonings and cook for 15 minutes, thickening with the flour.
- Add the heavy cream and cooked potatoes and bring to a boil. Add salt, pepper and lemon juice to taste.
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
Steps:
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
MUSSEL, FISH AND BUTTERNUT CHOWDER ... OR STEW!
Chowder? Well, it's more like a saucy stew! This is simple, rustic, quick and easy, and you can taste and adjust seasonings. Sweetish vegetables go wonderfully well with seafood, and the tiny chilli pepper bite is great. Great for an easy main meal, but do serve it with crusty bread and a crisp, dry white wine. I also made a large salad as a starter. This might be enough for 4 as a starter, but if this is a main dish it probably serves only 2 - 3 generously!
Provided by Zurie
Categories Stew
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Please note that this is a simple and rustic dish, meant to serve with nice crusty bread and wine!
- Rinse the mussels (usually there are grit, and also remove any beards still left) and let defrost if frozen. Mussels on the half shell is usually sold par-boiled, so don't let them boil, just let them heat to simmering in the chowder.
- Cut the fish into large chunks. Likewise, if you have bought ready-cut butternut chunks, cut them into smaller pieces. Peel and chop the onion, and peel and chop the potatoes.
- While prepping those, heat the oil in a large pot.
- Fry, all at once, the onion, potatoes and butternut (or pumpkin) pieces. Stir well over high heat so they start to fry well.
- Add the chicken broth, turn heat down to a low simmer. After about 5 - 10 minutes, add the wine. (You could add water, or water and wine, but it is not as flavourful).
- Let simmer another 5 - 10 minutes, until vegetables are soft, then add the sugar, nutmeg, garlic and hot pepper flakes.
- Stir well, then add the fish. Simmer a few minutes until the fish turn opaque.
- Add the rinsed mussels. By this time some will have detached from the shells, and other will still be attached. No matter, that's the way it always goes, and just remove the empty shells!
- Stir through, and let the mussels simmer about 5 minutes.
- Add the lemon juice and the cream, stir through, let simmer for a few minutes, taste for seasoning, and it's ready.
- NOTE: You can make this earlier in the day or afternoon, let it cool, and then gently heat again. Do not let it boil. It develops more flavour when it has a chance to stand. Reheat over slow heat.
Nutrition Facts : Calories 892.7, Fat 50.3, SaturatedFat 21.6, Cholesterol 172.5, Sodium 634.7, Carbohydrate 73.8, Fiber 10.1, Sugar 14, Protein 28.9
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