Seafood Chowder (Taking Clam Chowder To The Next Level)
This delicious recipe (and the marvelous pictures) comes from Dean Hubbard.
- 7 strips of bacon, diced
- 2 cups onions, diced
- 6 tablespoons instant potatoes
- 1 quart clam juice
- 1 quart milk
- 1 quart heavy cream
- 4 pounds Yukon Gold potatoes
- 1 pound clams
- 1 pound scallops
- 1 pound jumbo shrimp
- 1 pound shrimp
- 1 pound mixed seafood (octopus, squid, mussel, cuttlefish, etc.)
- 2 crabs
- 4 ounces spicy brown mustard (spreadable)
Makes 12 quarts, works out to 5-6 dollars per quart.
Cooking time, about 4 hours. Use a 14DCO or larger.
Click on the images to see them larger.
Start off by cooking the diced bacon... not too fast or too hot, you need the grease.
Add 2 cups of diced onions...
When the onions start to turn transluscent, sprinkle the instant potatoes over the mixture and then add the quarts of clam juice, milk and heavy cream.
Slice and dice the potatoes and add them to the mixture. Let this cook for a bit.
When the base begins to thicken and the potatoes start to cook, add the mustard and all of the seafood except the crab and shrimp. Lift the lid occasionally to make sure it's not boiling and stir while the lid is off.
Now take the two crabs and back them so you can crack the body and leg meat. (Note to self... remember my apron next time).
The chowder is cooking away while the crab is being cracked.
Add the crab meat and whatever shrimp you can without overflowing the oven.
There ya have it... 12 quarts of awesome seafood chowder.
Uh-Oh... It's going fast!!!
It's because every bite is loaded with STUFF!!!
Here... Have a bowl!!!
This stuff disapears in a hurry...
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