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Shellfish Chowder

Who doesn't crave seafood chowder now and again.  You can switch out and substitute any of the seafood items for whatever you might prefer. A hearty, rich and creamy dish.


Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: 20-30 minutes | Ready In: 50 minutes
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US Metric

1/4 c. cubed salt pork or bacon

1 small onion, chopped

3 c. chicken or seafood stock

4 medium potatoes, peeled, 1-inch cubes

2 c. clams, oysters or scallops, shelled

2 tsp. fresh thyme, chopped

1 1/2-2 c. milk

1/2 c. cream

salt and freshly ground pepper

garnish: thyme sprigs and paprika

 

Order Roy's Fish & Seafood Cookbook

 

Roy's Fish & Seafood Cookbook

 


Cooking Process:

Fry salt pork or bacon in a heavy saucepan over medium heat, until lightly browned. Remove and set aside. Add onion and cook until soft. Add broth and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are done, about 12 minutes. Stir in shellfish, thyme, milk and cream. Return pork to saucepan and bring to a boil. Reduce heat and simmer until the shellfish are plump and heated through, about 1-3 minutes. Add salt and pepper to taste. If desired, may thicken with cornstarch diluted in water.

how to serve:

Garnish with thyme sprigs and paprika. Serves 4.

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