Chesapeakechowder Recipes

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CHESAPEAKE CHOWDER



Chesapeake Chowder image

Make and share this Chesapeake Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 1h40m

Yield 8 cups

Number Of Ingredients 14

1/2 lb unpeeled medium shrimp
1/2 lb fresh crabmeat
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup dry white wine
1 (8 ounce) bottle clam juice
5 red potatoes, peeled and diced
1 tablespoon Old Bay Seasoning
1/2 cup heavy cream
chopped fresh parsley

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.

CHESAPEAKE CLAM CHOWDER



Chesapeake Clam Chowder image

Make and share this Chesapeake Clam Chowder recipe from Food.com.

Provided by Bev I Am

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups water
2 medium potatoes, diced
1 medium onion, minced
2 tablespoons bacon drippings
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon pepper
2 dozen fresh clams, drained
1 pint milk

Steps:

  • Boil water and add potatoes and onion.
  • Cook until tender.
  • Add bacon drippings, salt and sugar and pepper.
  • Cut up clams and add.
  • Cook 10 minutes.
  • Slowly pour in milk and stir until soup begins to thicken.

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Web Apr 14, 2020 1 Tbsp. dry sherry or mirin 2½ cups clam juice, divided 2 cups fish or seafood stock or broth 1 lb. potatoes (any kind), peeled,cut …
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  • Melt 1 Tbsp. butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old Bay and 1 tsp. pepper; cook, stirring, 30 seconds. Add sherry; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes. Add stock and remaining 2 cups clam juice and bring to a boil. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.
  • While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
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Web Sep 19, 2006 3 garlic cloves, minced. 2 celery ribs, chopped. 1 tablespoon olive oil. ¼ cup all-purpose flour. 2 ½ cups chicken broth. 1 cup dry …
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  • Peel shrimp; devein, if desired. Drain and flake crabmeat, removing any bits of shell. Set seafood aside.
  • Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.
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