Ingredients
- clams, lobster, white fish, shrimp, various seafood in
season
- clam juice
- turkey bacon and regular bacon
- onion
- celery
- red bell pepper
- carrots
- garlic
- bay leaves
- dried oregano leaves
- fresh thyme
- crushed red pepper
- potatoes
- black pepper, cumin, paprika
- salt
In a large heavy pot
add bacon and render until golden and crispy.
Add onions, celery, bell pepper and carrots and cook until vegetables are softened.
Do not allow to caramelize/to color.
Add garlic, bay leaves oregano, thyme and crushed red pepper.
Increase heat to high and add potatoes, clam juice and bring to a boil, covered.
Cook until potatoes are tender and the broth has thickened somewhat.
Add tomatoes.
Remove the pot from the heat and add fish & seafood and parsley, season with pepper and salt, as needed to taste.
Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
Add onions, celery, bell pepper and carrots and cook until vegetables are softened.
Do not allow to caramelize/to color.
Add garlic, bay leaves oregano, thyme and crushed red pepper.
Increase heat to high and add potatoes, clam juice and bring to a boil, covered.
Cook until potatoes are tender and the broth has thickened somewhat.
Add tomatoes.
Remove the pot from the heat and add fish & seafood and parsley, season with pepper and salt, as needed to taste.
Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
*** pictured with added
lobster meat
No comments:
Post a Comment