Doug's Classic Seafood Chowder...
Something to get you thinking about supper...
For about a half gallon: a quart of whole milk. 3 or four garlic
cloves.
Half dozen fist-sized potatoes, chopped into chunks about the size of
the
end of your thumb. half a tablespoon of coarsely ground black pepper.
Half
a cup of fresh chopped chives. Two or three good sized onions - doesn't
matter what kind. One pound of fresh mushrooms, each sliced vertically
about
4 or 5 slices per mushroom. Mash the garlic cloves. 2 or 3 slices of
bacon,
fried fairly crisp - set aside and drain pan - I use a big old cast
iron
frying pan. Chop the onions into fingernail sized little chunks. 1/4
cup
butter. 1/2 cup white wine. 2 cups assorted shellfish - clams, shrimp, lobster, crab, etc.
Put the butter, mushrooms, onions, & garlic into the medium hot frying
pan -
it still has the bacon grease residue in it (this is an area where you
kinda
hafta guess how much bacon residue, to accommodate your taste). Saute'
until
mushrooms are a little brown, and the onions are transparent.
Put fairly large chunks of the shellfish into the crock pot with the
milk,
wine, pepper, and the saute'd stuff. Set the pot on high while you get
the
bread started. Cover and leave it on high for an hour or so, then when
it's
boiling reduce heat to medium and add potato hunks.
I never simmer it less than around 4 hours.
Half an hour before serving, when the bread has just finished, add the
chopped chives and crumble up some of the bacon and add it also.
NOTE: There is no salt called for in this recipe, due to my various
medical
conditions, but it can certainly be added to taste.
I serve it in thick crockery bowls, with a little chunk of butter on
top.
This is my entree'. If I'm feeling reckless, sometimes I'll serve
Hollandaise asparagus beside it. A wine that goes well with it is
Gewertztraminer(sp) - I tend to like German whites with seafood, but a
nice
Pilsner works well also. This is a fairly mild dish, so you don't want
the
rest of your stuff to overwhelm the flavor.
This is a very "rich" meal, but it tastes pretty good.
Oh, for desert I serve a little scoop of orange sherbet, with some
Grand
Marnier on it.
No charge.
Doug
_________________________________________________________________
For about a half gallon: a quart of whole milk. 3 or four garlic
cloves.
Half dozen fist-sized potatoes, chopped into chunks about the size of
the
end of your thumb. half a tablespoon of coarsely ground black pepper.
Half
a cup of fresh chopped chives. Two or three good sized onions - doesn't
matter what kind. One pound of fresh mushrooms, each sliced vertically
about
4 or 5 slices per mushroom. Mash the garlic cloves. 2 or 3 slices of
bacon,
fried fairly crisp - set aside and drain pan - I use a big old cast
iron
frying pan. Chop the onions into fingernail sized little chunks. 1/4
cup
butter. 1/2 cup white wine. 2 cups assorted shellfish - clams, shrimp, lobster, crab, etc.
Put the butter, mushrooms, onions, & garlic into the medium hot frying
pan -
it still has the bacon grease residue in it (this is an area where you
kinda
hafta guess how much bacon residue, to accommodate your taste). Saute'
until
mushrooms are a little brown, and the onions are transparent.
Put fairly large chunks of the shellfish into the crock pot with the
milk,
wine, pepper, and the saute'd stuff. Set the pot on high while you get
the
bread started. Cover and leave it on high for an hour or so, then when
it's
boiling reduce heat to medium and add potato hunks.
I never simmer it less than around 4 hours.
Half an hour before serving, when the bread has just finished, add the
chopped chives and crumble up some of the bacon and add it also.
NOTE: There is no salt called for in this recipe, due to my various
medical
conditions, but it can certainly be added to taste.
I serve it in thick crockery bowls, with a little chunk of butter on
top.
This is my entree'. If I'm feeling reckless, sometimes I'll serve
Hollandaise asparagus beside it. A wine that goes well with it is
Gewertztraminer(sp) - I tend to like German whites with seafood, but a
nice
Pilsner works well also. This is a fairly mild dish, so you don't want
the
rest of your stuff to overwhelm the flavor.
This is a very "rich" meal, but it tastes pretty good.
Oh, for desert I serve a little scoop of orange sherbet, with some
Grand
Marnier on it.
No charge.
Doug
_________________________________________________________________
0
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Thanks Doug, that one went right into my recipe book. 0 -
Your recipe sounds good, Doug, thanks. 0 -
Sounds delicious Chef Wilson. 0 -
...Sounds great, Doug. You don't thicken it with anything, like a roux, maybe? I'm gonna try it for sure, but replace some of the milk with cream or half & half. My cardiologist would have fits, but, oh well. 0 -
quote:Originally posted by tapwater
...Sounds great, Doug. You don't thicken it with anything, like a roux, maybe? I'm gonna try it for sure, but replace some of the milk with cream or half & half. My cardiologist would have fits, but, oh well.
Naaaaa, it don't sound like somethin you'd eat every week. U wanna make it "sparingly" so it's a TREAT every time..[;)]0 -
--
-Sounds very good! I am going to try it!!0 -
Obviously based upon that recipe, I would presume you are not plagued by arteriosclerosis, as one of your heart ailments.
Sounds good, and I will give it a try myself.[:p]0 -
"arteriosclerosis" - yep, I've got some of that.
But, in the words of a guy who was once near and dear to me:
"whattaya - wanna live forever ??"
I'm on the back side of my life, and I'm going to indulge myself from time to time.
I make this 3 or 4 times a year, and I really love it.
When the Lord calls, I'll be on my way.
When your number's up, your number's up.
Doesn't matter what the last thing you ate was.
Doug0
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