next »

[Dean]

OK... I've had several folks tell me that they like chowder, but don't live near the coast and can't get good fresh seafood.
FDOS is having another gathering tomorrow and I was planning on doing a dish that Guy has told me about, but Joanie wants me to make chowder again. (It's been Chowder Weather lately)
I normally don't fix the same dish twice in a row, unless we're talking prime rib, so to make it interesting I decided to buy canned and frozen seafood... Stuff you can get anywhere across this land.
General Bon Vivant is going to be there and if anybody knows "good", it'd be him.
Oh... I'm also tweaking the recipe a tad from the one posted previously.
I'm hoping it's still the kind of chowder that takes clam chowder to that next level.
I'll post my recipe & results when I get back from Fortuna tomorrow afternoon...

[Dean]

I just uploaded my shots from today's DOG to an album I just created, just like all members here can do if they choose...
The DOG was small but good!!!
Mr. & Mrs. General Bon Vivant showed up along with another Pamplonian couple and it appears that both couples will become inflicted with Castironitis in short order.

To all the Land-Lubbers (folks without oceans) out there, todays Seafood Chowder is for YOU!!!... All the ingrediants can be purchased just about anywhere across the U.S.
I'll call this version, "Land-Lubbers No Excuse Seafood Chowder."


You'll need...
1 14" DCO or larger
1 package of bacon
1 large sweet onion
1 1/2 cups instant potatoes (Or there abouts...)
1 qt. canned clam juice
4 lbs. yukon gold potatoes
2 qts. heavy whipping cream
2 lbs. canned chopped clams
2 lbs. frozen prawns
3 lbs. frozen mixed seafood
2 lbs. frozen scallops



Start off by browning a package of bacon diced (Why bother with 7 strips when it's easier to just use the whole package?) and add one large sweet onion diced...



When the onions start to turn transluscent, sprinkle in some instant potatoes...
1 1/2 cups should do, but if you like your chowder really thick, more will be needed.



Add the clam juice and 4 lb.s of potatoes diced. (You can also add the cream at this time too... I wanted the potatoes to cook for a while in just the clam juice)


Add the cream and all the seafood...


Continue to cook, stirring occasionally to make sure it's not sticking on the bottom and to keep it from boiling...


It's time to eat when you get it to the desired consistancy...
If need be, you can remove the DO lid to let moisture escape, which will help if time is a constraint. This chowder was excellent and although it didn't vanish as quickly as last time because of a smaller crowd... It still went fast.

[kayperkay]

That looks really good I think I'll make it at my firstt gathering It's going to be cold and I was thinking .....chowder.   Thanks Dean...I'll let ya know how it turned out.