Reviews (1) Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 01/18/2009 I made this last Friday for guests - doubled the recipe and skipped the clams, and consequently step one. It was delicious, and my guests asked for the recipe.
Back to Potato Seafood Chowder All Reviews for Potato Seafood Chowder - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Potato Seafood Chowder Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 1/2 cups water 2 pounds littleneck clams, well scrubbed 2 tablespoons unsalted butter 1 medium yellow onion, cut into 1/2-inch dice 2 celery stalks, strings removed, sliced 1/8 inch thick 1 tablespoon all-purpose flour 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice 1 dried bay leaf 4 sprigs fresh thyme 1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces 1/2 pound medium shrimp, peeled and deveined 1 1/2 cups half-and-half Coarse salt and freshly ground pepper
Cook’s Notes The clams will not open at the same time. To prevent overcooking, check them frequently while they cook, and remove as they open.
Gallery Potato Seafood Chowder
Recipe Summary Servings: 6
Gallery
Potato Seafood Chowder
Potato Seafood Chowder
Potato Seafood Chowder
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 1/2 cups water 2 pounds littleneck clams, well scrubbed 2 tablespoons unsalted butter 1 medium yellow onion, cut into 1/2-inch dice 2 celery stalks, strings removed, sliced 1/8 inch thick 1 tablespoon all-purpose flour 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice 1 dried bay leaf 4 sprigs fresh thyme 1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces 1/2 pound medium shrimp, peeled and deveined 1 1/2 cups half-and-half Coarse salt and freshly ground pepper
Directions
Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.
Cook’s Notes The clams will not open at the same time. To prevent overcooking, check them frequently while they cook, and remove as they open.
Cook’s Notes
The clams will not open at the same time. To prevent overcooking, check them frequently while they cook, and remove as they open.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 01/18/2009 I made this last Friday for guests - doubled the recipe and skipped the clams, and consequently step one. It was delicious, and my guests asked for the recipe.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 01/18/2009 I made this last Friday for guests - doubled the recipe and skipped the clams, and consequently step one. It was delicious, and my guests asked for the recipe.Martha Stewart Member
Rating: Unrated 01/18/2009
I made this last Friday for guests - doubled the recipe and skipped the clams, and consequently step one. It was delicious, and my guests asked for the recipe.
Rating: Unrated
All Reviews for Potato Seafood Chowder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato Seafood Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
