Hearty New England Oyster Chowder With Rivels Recipes

HEARTY NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

OYSTER CHOWDER

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.

OYSTER CHOWDER

Steps:

• Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
• Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
• Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!

NEW ENGLAND OYSTER STEW

Steps:

• Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
• Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
• Salt and pepper to taste. The stew will take a lot of seasoning.
• Heat to serving temperature and serve.

HEARTY NEW ENGLAND OYSTER CHOWDER WITH RIVELS

Steps:

• In a stock pot saute onions in butter. Add oysters and saute for additional 3 - 4 minutes. Add milk, potatoes, parsley, basil, salt and pepper.
• As chowder is cooking, make rivels. Beat together egg, milk, salt, pepper and parsley. Add enough flour to form a soft dough. Bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (I use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) These will turn into little dumplings otherwise known as rivels.
• Simmer until potatoes are cooked through. If you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. Slowly add a little bit at a time to chowder stirring constantly until chowder thickens.

CLAM AND OYSTER CHOWDER

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Bring 1 cup fresh water to a boil in a 5-quart heavy pot, then add clams and cook over moderately high heat, covered, until clams are fully open, checking every minute after 5 minutes and transferring clams with a slotted spoon to a bowl as they fully open. (Discard any clams that have not opened after 8 minutes.) Pour cooking liquid through a fine-mesh sieve into another bowl.
• Remove cooked clams from shells, discarding shells. Coarsely chop clams and transfer to a bowl, then coarsely chop raw oysters and transfer to another bowl. Pour reserved oyster liquor through sieve into bowl with clam cooking liquid.
• Cook bacon in cleaned pot over moderate heat, stirring, until crisp, about 6 minutes, then transfer bacon with a slotted spoon to paper towels to drain. Add butter to pot and when foam subsides, cook onion, leeks, celery, and bay leaf, stirring occasionally, until vegetables are softened, 12 to 15 minutes.
• While vegetables are cooking, peel potatoes and cut into 1/2-inch cubes. Add wine to softened vegetables and boil until reduced by half, 1 to 2 minutes. Add potatoes, clam cooking liquid, and bottled clam juice. (If potatoes aren't fully covered with liquid, add more clam juice or water.) Simmer, covered, until potatoes are tender, 20 to 25 minutes.
• Purée 2 cups soup in a blender until very smooth (use caution when blending hot liquids) and return to pot. Add cream, salt, pepper, Old Bay, and cayenne and cook at a bare simmer, stirring, until soup is heated through (do not let boil). Add clams and oysters and cook, stirring, just until oyster pieces begin to curl, 1 to 2 minutes. Remove from heat and discard bay leaf, then stir in parsley. Serve topped with crumbled bacon.

OYSTER CORN CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

OYSTER CHOWDER

Steps:

• Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
• Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.
• Ladle chowder into bowls. Sprinkle with reserved bacon and serve.

BEST OYSTER CHOWDER EVER

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.