Chesapeake Clam Chowder Recipes

CHESAPEAKE CHOWDER

Steps:

• Shuck the oysters and strain the liquor through a fine mesh sieve. Reserve oysters and liquid separately.
• In a saute pan, add the butter and heat until bubbling. Add the leeks, onions, shallots, and thyme and cook until transparent. In a separate large saucepan over medium-high heat, add the bacon and cook until crisp. Lower the heat, add the flour and cook the "roux" for 5 to 6 minutes. Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham. Raise heat to high and bring to a simmer. Add the cooked leek-onion mixture and reduce all by 1/4. Add the corn and cook for 4 minutes. Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch. Add the rockfish, crabmeat and oysters and cook a minute or two. Check salt and pepper, noting that the ham is very salty so the chowder won't need much.
• Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn breadsticks or common crackers.

THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND

Steps:

• Directions for The Chart House Spice Blend:.
• Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
• For the Clam Chowder:.
• In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
• Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
• Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

HATTERAS STYLE CLAM CHOWDER

Steps:

• In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

CHESAPEAKE CHOWDER

Steps:

• Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
• Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
• Stir in flour; cook, stirring constantly, 1 minute.
• Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
• Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
• Garnish with parsley; serve.

MARYLAND SEAFOOD CHOWDER

Steps:

• 1. Saute onion, celery, carrot, and 2 cloves garlic in 2 Tabs olive oil until clear.
• 2. Transfer to large sauce pan or soup pot
• 3. Add bottled clam juice and potatoes
• 4. Simmer until potatoes are tender
• 5. Meanwhile, Saute shrimp, scallops and 1 clove garlic in same saute pan until barely cooked
• 6. Add all seafood and juices to the soup pot
• 7. sprinkle the crab seasoning on top of the pile of seafood in the pot
• 8. Make a roux out of the flour and remaining 2 Tab olive oil in the saute pan, incorporating any juices and bits from the seafood
• 9. Add half and half to the roux and stir until thickened
• 10. Gently stir half and half into the seafood mixture and simmer until seafood is cooked through