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Seafood Chowder
Seafood Chowder

Before you jump to Seafood Chowder recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.

Almost every single “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. This is certainly excellent advice. From time to time, though, you absolutely do not need to make a whole meal for your family or even just for yourself. Sometimes you just would like to hit the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from remorse about slipping on your diet. This can be done because lots of the popular fast food destinations are trying to make their menus healthy now. Here is how to eat healthy when you hit the drive through.

Pick out a drive through with a restaurant that’s known for catering to people with healthy palates. For example, Arby’s doesn’t offer hamburgers. Instead, your selections consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, even so the menu there has a considerable amount of healthy choices like salad, potatoes and chili. Not every thing is McDonalds using its deep fried chicken parts and other terribly unhealthy items.

Standard logic tells us that one sure way to get healthy and lose fat is to by pass the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good concept but if you make great choices, there’s no reason you can’t visit your drive through now and then. Sometimes what you need is to let someone else make your dinner. There isn’t any reason to feel terrible about visiting the drive through when you make healthy decisions!

We hope you got insight from reading it, now let’s go back to seafood chowder recipe. You can have seafood chowder using 14 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Seafood Chowder:
  1. Use 24 live quahogs (hard-shell clams)
  2. Get 1 c water
  3. Get 1/2 c dry white wine
  4. Get 4 tbsp butter (1/2 a stick)
  5. Use 1 1/2 c chopped onion
  6. Prepare 3/4 c chopped celery
  7. Take 2 c fish stock
  8. Prepare 1 bay leaf
  9. You need 1/2 tsp chopped fresh thyme
  10. Use 1/2 lb shackled scallops
  11. You need 1/2 tsp medium shrimp (wild), shell left on tail, deveined
  12. Take 1/2 lb fish cut in 1" cubes (monkfish, cod, haddock or other firm white fish)
  13. Prepare 3 c milk
  14. You need Salt and pepper to taste and 1 tbsp chopped fresh flat leaf parsley
Steps to make Seafood Chowder:
  1. Scrub the quahog shells under cold running water to remove any sand.
  2. In a large crockpot, bring the water and wine to boil. Add the quahogs, cover and cook for about 5 minutes or until the shells open. As they open, remove the clams with tongs and transfer to a large bowl to cool. Discard any clams that do not open.
  3. When cool enough to handle, work over a bowl to remove the meat from the clamshells, and place the meat and any juices in a separate bowl.
  4. Add the juices from the cooked clams to the stockpot. Over high heat, bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes to reduce the stock.
  5. Place a fine-mesh sieve lined with 2 layers of dampened cheesecloth over a large bowl. Pour the reduced stock through the sieve and set aside.
  6. Clean the stockpot and place it over medium-high heat. Add the butter and when it has melted add the onions and cook until they are tender but not browned. Add the celery, stir and cook for another minute. Pour in the reserved stock from the quahogs, and add the fish stock and herbs. Bring the mixture to a boil. Immediately lower the heat, cover and simmer for about 10 minutes, partially covered.
  7. Add the scallops, shrimp and cubed fish. Bring to a simmer, cover with a tight-fitting lid and cook over medium-low heat for about 3 minutes.
  8. While the scallops and fish are cooking, chop the cooked quahog meat and add it to the chowder along with the milk. Season to taste with salt and pepper. Stir and allow the chowder to become thoroughly heated but do not let it boil.
  9. Ladle into soup bowls, sprinkle with fresh parsley and serve immediately. 204 calories per serving; GL=1, Glycals=1

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