Yankeechowder Recipes

Steps:

• Heat a Dutch oven over medium heat. Add the butter, followed by the celery and leeks. Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.
• Add the wine to the vegetables and let reduce by half. Add the potatoes and stir to combine. Add the clam juice, 1 cup water and the reserved oyster liquor. The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor. Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.
• Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot. Stir in the half-and-half and seafood seasoning. Season with salt and pepper. Bring to a simmer before adding the oysters. Cook just until the oysters begin to curl, 2 to 3 minutes. Remove from the heat and garnish with parsley. Serve with oyster crackers.

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

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.

Steps:

• Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
• Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

Steps:

• Melt butter in a 4 quart dutch oven; saute vegetables until tender.
• Stir in flour and seasonings until smooth; remove from heat.
• Stir in tomato puree then gradually stir in milk and broth.
• Bring to a boil stirring constantly. Boil for 1 minute.
• Reduce heat to low; stir in cheese until melted. DO NOT BOIL.
• Stir in shrimp and heat to serving temperature.
• Just before serving, stir in wine.

Steps:

• Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.

Steps:

• In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
• In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
• In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

Steps:

• In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
• Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.