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Seafood chowder was a request from one of my clients for Christmas Eve dinner. \u00a0I really have never made my own seafood stock but after talking to my fish expert he said using the shells of the African Lobster tails in the stock would make this recipe magical!\u00a0 It worked… I can’t explain how delicious this recipe is filled with Little Neck Clams and African Lobster meat. \u00a0I took the basic recipe from Ina Garten’s Lobster Chowder and added clams, you could also add shrimp, halibut, whatever you love in a seafood chowder.<\/p>\n
Let me know if you like it.<\/p>\n
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Serves 12<\/p>\n
MAIN INGREDIENTS:
\n\u2022 3 (1 \u00bd pound) cooked lobsters, cracked and split OR 6-8 tails
\n\u2022 24 little neck clams (scrub with brush under cold water to clean)
\n\u2022 4 ears corn<\/p>\n
STOCK INGREDIENTS:
\n\u2022 1 \u00bd sticks unsalted butter
\n\u2022 2 cup chopped yellow onion
\n\u2022 \u00bd cup cream sherry
\n\u2022 1 \u00bd teaspoon sweet paprika
\n\u2022 8 cups whole milk
\n\u2022 4 cups heavy cream
\n\u2022 1 cup dry white wine<\/p>\n
SOUP INGREDIENTS:
\n\u2022 2 tablespoon good olive oil
\n\u2022 \u00bd pound bacon, diced large
\n\u2022 4 cups large-diced unpeeled Yukon gold potatoes (4 medium)
\n\u2022 3 cups chopped yellow onions (4 onions)
\n\u2022 4 cups diced celery (8 stalks)
\n\u2022 1 tablespoon kosher salt
\n\u2022 1 teaspoon freshly ground black pepper
\n\u2022 4 teaspoons chopped fresh chives
\n\u2022 \u00bd cup cream sherry<\/p>\n
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DIRECTIONS:
\n\u2022 Remove the meat from the shells of the lobsters.<\/p>\n
\u2022 Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect.<\/p>\n
\u2022 Cut the corn kernels from the cobs and set aside, reserving the cobs separately.<\/p>\n
\u2022 For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.<\/p>\n
\u2022 Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.<\/p>\n
\u2022 Add the sherry and paprika and cook for 1 minute.<\/p>\n
\u2022 Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)<\/p>\n
\u2022 Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp.\u00a0 Remove with a slotted spoon and reserve.<\/p>\n
\u2022 Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saut\u00e9 for 5 minutes.<\/p>\n
\u2022 When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard.<\/p>\n
\u2022 Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.<\/p>\n
\u2022 Simmer over low heat for 15 minutes, until the potatoes are tender.<\/p>\n
\u2022 Add the cooked lobster, the chives and the sherry and season to taste.<\/p>\n
\u2022 Heat gently and serve hot with a garnish of crisp bacon.<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
Seafood chowder was a request from one of my clients for Christmas Eve dinner. \u00a0I really have never made my own seafood stock but after talking to my fish expert he said using the shells of the African Lobster tails in the stock would make this recipe magical!\u00a0 It worked… I can’t explain how delicious …
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