Seafood Recipes
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After a day on the water, why don't you try something new with your catch? With an ever growing database of seafood recipes, finding something new should be easy. Got a seafood recipe? Send it to us! Be sure and include:
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Recipes / Chowder / Pete's Wicked Good Chowda
| Recipe Name: Pete's Wicked Good Chowda | Servings: |
| Ingredients: | |
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2 Lbs. fish...any thing white 1/2 Lbs. salt pork 2 med. onions 3 celery stocks 1 cup flower 2 cups clam juice (if you don’t have clam juice or are allergic to clams just use 2 cups of fish stock,you’ll have plenty after poaching the fish) 5-6 med. potatoes 1 tsp. granulated chicken broth 1 tbls. tarragon 4 bay leaves 1/2 gal. Half & Half Salt and pepper |
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| Preparations: | |
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-Drain drippings in to large pot keeping as much nasty black stuff out as you can. -Toss the burnt pork. -Put in 2 diced onions and 3 chopped celery stocks. -Fry till golden. -Remove the pot from the heat. -Add half cup flower and mix with a whisk till you get a paste about the thickens of thin plaster. -Add 1 bottle/can of clam juice and another half cup flower and mix again till it’s thick like plaster. -Cook separately about 5-6 med. pealed, cubed(about 1/2 inch) potatoes just till tender,like 10 nim.(don’t over cook your potatoes or they’ll get mushy) -Drain then add the potatoes and another bottle of clam juice to the pot and give a couple of stirs. -Rinse out the pot you used for the potatoes and put in about 8 cups of water and about 2 lbs. of cubed (about 1 to 1 1/2 inch) striper or what ever was biting. -Simmer till the fish is white but still firm (about 7-8 min) Save 1 cup of the water and drain off the rest. -Add fish to pot. -Mix fish stock (the water you saved) with 1 tea spoon of granulated chicken broth and bring to a slow boil -Add that to the pot. -Add 3-4 hole bay leaves, 1 tea spoon of tarragon and about half a gallon of half and half and simmer uncovered for about 20 min. or until you get the thickness you like.(mix it every 2-3 min or so to keep it from sticking and burning on the bottom.) -Let it cool a bit ,pick out the bay leaves and enjoy. As with most chowders this is even better the next day. |
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| Submitted By: | |
| Pete | |