Tuesday, March 11, 2014

My Dad's true maritime seafood chowder

   I have been meaning to get a recipe up on the blog for you guys for awhile. But I usually forget to take a picture of a critical step or something goes wrong! Well for once I got myself all organized and have a little treat for you guys. I am sorry it is not a very specific recipe but my Dad cooks by eye most of the time and I have inherited his habits. Remember that cooking is an art, not a science, have fun with it! Tweek it to your taste and you might invent something amazing.


-potatoes, about 2 cups finally chopped. Use more or less according to taste
-an assortment of white fish, clams, scallops, shrimp, lobster, crab, mussels, oysters or anything you choose ( I use a can of clams with water, about a cup of scallops, a cup of shrimp and a cup of chowder mix.
-a can of evaporated milk
-butter (optional)
-a cup of mushrooms
-Corn starch slurry (optional)

1. Chop up your potatoes and boil until soft

2. Prep all your seafood
3. Drain the majority of the water from the potatoes providing you have some clam juice going in. I drain a lot because I like my chowder thick.

4. Add everything else! (my Dad would shudder at mushrooms in chowder, but I can't imagine a meal without any kind of vegetable!)

5. If you like it really thick you can add some slurry to preference.

6. Here is the delicate part, you need to bring it just to a boil to activate the thickener, but not so hot as to curdle the broth.

Serve with fresh rolls and butter.

Thanks for reading and let me know how you mixed it up!

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