Zwicker Inn Seafood Chowder Recipes

ZWICKER INN SEAFOOD CHOWDER

Steps:

• Parboil potatoes 10 minutes, drain and set aside.
• Fry onion in butter until transparent.
• Add thyme, celery salt.
• In large pot heat up heavy cream slowly.
• poach haddock and scollops in heavy cream. (do not allow to boil).
• Add sour cream to frying pan with celery salt, thyme and onion.
• stir sour cream mixture into cream/fish in pot.
• Add milk,potatoes and lobster to pot.
• Continue to heat on medium until heated through.
• Season to taste and sprinkle with paprika for a nice color.
• Serve with fresh hot rolls.
• Enjoy!
• Don't be afraid to use whatever seafood you have or can get. I very often add shrimp(at poaching stage), if I can't get lobster, etc. As long as the overall amount of seafood remains the same.

MARKET STREET CLAM CHOWDER

Steps:

• Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes In large saucepan, combine remaining ingredients except half-and-half.
• Simmer until potatoes are thoroughly cooked.
• Stir butter-flour mixture into chowder and stir until thick.
• Mixture will be slightly less thick than cookie dough.
• Remove chowder from heat.
• Stir in half-and-half until blended.
• Heat to serving temperature, stirring occasionally.
• Serve immediately.

MY BEST CLAM CHOWDER

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.