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Creamy Seafood Chowder

Creamy Seafood Chowder

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Yield: about 3 Quarts

Heavily adapted from Larsen’s Fish Market, Martha’s Vineyard

My version of New England–style seafood chowder. Deeply flavored, yet light. Sure to please.

Shrimp stock:

  • shells from 1 to 2 lb of shrimp
  • 6cups water

Aromatics:

  • 6TBS unsalted butter, divided
  • 1large onion, finely chopped
  • 2celery stalks, finely chopped
  • 1TBS Old Bay seasoning
  • 1tsp freshly ground black pepper, plus more
  • 1TBS mirin or Shaoxing cooking wine
  • 2cups clam juice, divided

Vegetables:

  • 1-2lb potatoes (any kind), peeled, cut into ½-inch pieces

Seafood:

  • 1lb white fish (cod, haddock or other)
  • 12oz shrimp, peeled and deveined and cut in half
  • 8-12oz scallops, cut into half or quarters (depending on size)

Chowder:

  • 4TBS butter
  • 4TBS AP flour
  • 16oz half-and-half

Shrimp stock: Add shells from 1 to 2 lb shrimp to a 2-3 quart sauce pan over medium high heat. Saute for 2 minutes. Add 6 cups water. Bring to a boil then reduce to simmer and cook for 10 minutes. Set aside.

Cook aromatics: Melt 1 TBS butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes.

Mix in Old Bay and 1 tsp pepper and mirin and cook, stirring, about 1 minute. Add ½ cup clam juice, bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.

Cook vegetables: Add shrimp stock and remaining clam juice and bring to a boil. Add potatoes (and optional carrots). Simmer, uncovered, adjusting heat as needed, until just tender, about 5 to 10 minutes.

Cook fish and shellfish: Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 to 3 minutes. Remove from heat.

Half-and-half mixture: While the potatoes are simmering, melt 3 TBS butter in a 2-quart saucepan over medium heat. Whisk in flour and cook, until light blond in color, about 2 minutes. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Reduce heat to simmer, and cook, still whisking, until thickened and creamy.

Chowder: Stir half-and-half mixture into chowder and return to medium heat. Bring to a simmer, stirring gently. Remove from heat, season with salt and more pepper to taste. Ladle into bowls and serve with oyster crackers and/or toasted Boule.

Cioppino

Cioppino

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Yield: 6 servings
Adapted from Giada De Laurentiis / Food Network

Broth:

  • 3TBS olive oil
  • 1large fennel bulb, thinly sliced
  • 1onion, chopped
  • 3large shallots, chopped
  • 2tsp salt
  • 4large garlic cloves, finely chopped
  • ¾tsp dried crushed red pepper flakes, plus more to taste
  • ¼cup tomato paste
  • 1(28-oz) can diced tomatoes in juice
  • 1½cups dry white wine
  • 5cups fish stock
  • 1bay leaf

Seafood:

  • 1lb manila clams, scrubbed
  • 1lb mussels, scrubbed, de-bearded
  • 1lb uncooked large shrimp, peeled and de-veined
  • 1½lb assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
  • ½lb calamari, cleaned
  • ½lb sea scallops, abductor removed

Broth: Heat the oil in a very large pot over medium heat.

Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.

Add the garlic and ¾ tsp of red pepper flakes, and sauté 2 minutes.

Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Seafood: Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.

Add the calamari, scallops, shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.