Walleye Clam Chowder Recipes

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GREAT LAKES WALLEYE CHOWDER



Great Lakes Walleye Chowder image

First served at Rossario's Restaurant with left over Walleye from traditional Friday night's Fish Fry. A tradition in Wisconsin. This recipe is adapted from my own Hoosier Potatoe soup and a chowder recipe from the cookbook "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.

Provided by MadCity Dale

Categories     Chowders

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 14

7 fillets walleye, 1-inch chunks
1 onion, chopped
2 garlic cloves
1 red bell pepper
3 stalks celery
1/2 lb butter
7 baked potatoes, chopped
2 cups chicken broth
2 cups spaghetti sauce
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon white pepper

Steps:

  • Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
  • Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
  • Garnish with diced green onions and a squeeze of lemon juice.
  • Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.

Nutrition Facts : Calories 402.6, Fat 24.6, SaturatedFat 15, Cholesterol 61.6, Sodium 1417.4, Carbohydrate 41.1, Fiber 6.1, Sugar 6, Protein 6.5

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

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