Wallys Seafood Clam Chowder Recipes

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SEAFOOD CLAM CHOWDER



Seafood clam chowder image

Make and share this Seafood clam chowder recipe from Food.com.

Provided by Dolittle57

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 cup sliced mushroom
1 cup butter
1 cup flour
2 cans baby clams, with juice
1 can shrimp, with juice
1 can crab, with juice
1 teaspoon lemon pepper
2 quarts for a lighter chowder skim milk or 2 quarts 2% low-fat milk

Steps:

  • Saute veggies in butter til soft.
  • Turn heat to low and add flour, stir until absorbed.
  • Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
  • Do not let it boil.
  • Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
  • Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.

Nutrition Facts : Calories 790.2, Fat 68.1, SaturatedFat 42.6, Cholesterol 200.7, Sodium 378.1, Carbohydrate 35.1, Fiber 1.8, Sugar 3.1, Protein 12.9

WALLYS SEAFOOD CLAM CHOWDER



Wallys Seafood Clam Chowder image

this is my missouri style recipe cause its hard to find fresh seafood here

Provided by Wallace Hale

Categories     Seafood

Time 1h20m

Number Of Ingredients 13

1 pkg frozen lobster cooking style
1/2 lb cooking clams
1/2 lb raw shrimp devained cleaned
1/2 lb frozen scallops
1/2 c margerine melted
2 c half and half
2 c whole milk
1/4 c cilantro
1 Tbsp paprika
2 medium redpotatoes,peeled small diced
1/4 lb salt pork, small diced
3 Tbsp onion flakes, dehydrated
1 Tbsp salt and pepper

Steps:

  • 1. cook your lobster till done accordingto package directions till done remove lobster from water . in the same hot water cook your clams until they open eemove clams from water. in same hot water again cook scallopsin same water about couple min up to 4 min. make sure to remove all items from the water reserve hot water.
  • 2. pick your lobstermeat out of shell, break into bite size pieces. and add it to the pot of water . add the margerine, half an half, milk, cilantro, and peprika to pot pick the cooked clams, removing the neck sheaths, and add the clams to pot.
  • 3. in another pot boil the pork until tender then add to pot. fry in fryinf pan the salt pork until brown and eatable. add all frying ingrediants to pot. ad your onion flakes then add salllllt and pepper simmer all until hot. serve in bowls

WALLEYE & CLAM CHOWDER



Walleye & Clam Chowder image

Provided by Seafood.Master.Chef

Number Of Ingredients 0

Steps:

  • In 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp. Drain, reserving 2 tablespoons bacon drippings in Dutch oven. Set bacon aside. Add celery and onions to bacon drippings in Dutch oven. Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constandy. Stir in potatoes, broth, dill weed, celery seed, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 10 to 15 minutes, or until potatoes are tender. In 4-cup measure, combine flour and milk. Blend until smooth. Stir into broth mixture. Bring to a boil over medium-high heat. Reduce heat to low. Add walleye pieces. Simmer for 3 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally. Stir in bacon, cream, clams and spinach. Cook over low heat (do not boil) for 5 minutes, or until chowder is hot, stirring occasionally.

Nutrition Facts :

SHRIMP & CLAM CHOWDER



Shrimp & Clam Chowder image

My husband John made this and Oh My Word! It is Amazing!! So full of flavor!

Provided by Lauren Conforti

Categories     Seafood

Number Of Ingredients 17

1 can(s) baby clams (reserve liquid)
1 can(s) chopped clams (reserve liquid)
1 c white wine
4 oz bacon
3 Tbsp butter
1 lb shrimp (peeled & deveined)
2 onions, diced
2 clove garlic, minced
2 stalk(s) celery, diced
1 tsp thyme (or 3 sprigs)
1 tsp tarragon
2 red potatoes (or other general purpose, non-baking potato) cut into small wedges
3-4 c chicken stock
3/4 c heavy cream
3/4 c milk
salt & pepper to taste
choose for garnish: chives/ parsley / celery leaves/ butter/ oyster crackers

Steps:

  • 1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
  • 2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
  • 3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
  • 4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
  • 5. Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
  • 6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.

SHRIMP & CLAM CHOWDER



Shrimp & Clam Chowder image

This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional...**This recipe has been updated, thank you to my reviewers :D

Provided by MacaroniMandy

Categories     Chowders

Time 50m

Yield 6-9 serving(s)

Number Of Ingredients 15

2 (6 ounce) cans canned clams (in juice do not drain)
15 medium shrimp (tails off, uncooked)
2 garlic cloves (minced)
1 medium onion, chopped
3 medium potatoes (cut into bite size squares)
2 cups chopped mixed mushrooms (bella preferably)
1/4 cup butter or 1/4 cup margarine
1 pint half-and-half
3/4 cup white wine
1/2 cup milk or 1/2 cup water
1/4 cup flour (**update, mix in a little at at time, you may need to use less)
1 1/2 tablespoons parsley (fresh)
1 teaspoon paprika (smoked preferably)
1 bay leaf
salt and pepper

Steps:

  • Boil potatoes in separate pot about 10 minutes, drain, and set aside.
  • In a large pot melt butter on medium heat.
  • Add onion and garlic, do not brown and cook until onion is iridescent.
  • Slowly stir in flour & half and half.
  • Add mushrooms, potatoes, white wine, and milk or water.
  • Drain the clam juice into the pot and set clams to the side.
  • Add paprika, bay leaf, salt & pepper.
  • Simmer for 10 minutes.
  • Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
  • Add parsley right before serving.
  • and -- your done!

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