Larsen\u2019s Fish Market, Martha\u2019s Vineyard<\/a><\/p>\nMy version of New England\u2013style seafood chowder. Deeply flavored, yet light. Sure to please.<\/p>\n
Time:<\/strong> 60 to 90 minutes<\/p>\n\n- shells from 1 to 2 lb of shrimp<\/span><\/li>\n
- 6<\/span>cups water<\/span><\/li>\n<\/ul>\n
Aromatics:<\/strong><\/p>\n\n- 6<\/span>TBS unsalted butter, divided<\/span><\/li>\n
- 1<\/span>large onion, finely chopped<\/span><\/li>\n
- 2<\/span>celery stalks, finely chopped<\/span><\/li>\n
- 1<\/span>TBS Old Bay seasoning<\/span><\/li>\n
- \u00bd<\/span>tsp freshly ground black pepper, plus more<\/span><\/li>\n
- 1<\/span>TBS mirin or Shaoxing cooking wine<\/span><\/li>\n
- 2<\/span>cups clam juice, divided<\/span><\/li>\n<\/ul>\n
Vegetables:<\/strong><\/p>\n\n- 1-2<\/span>lb potatoes (any kind), peeled, cut into \u00bd-inch pieces<\/span><\/li>\n<\/ul>\n
Seafood:<\/strong><\/p>\n\n- 1<\/span>lb white fish (cod, haddock or other) <\/span><\/li>\n
- 12<\/span>oz shrimp, peeled and deveined and cut in half<\/span><\/li>\n
- 8-12<\/span>oz scallops, cut into half or quarters (depending on size)<\/span><\/li>\n
- 1<\/span>10 oz can whole clams<\/span><\/li>\n<\/ul>\n
Chowder:<\/strong><\/p>\n\n- 6<\/span>TBS butter<\/span><\/li>\n
- 6<\/span>TBS AP flour<\/span><\/li>\n
- 16<\/span>oz half-and-half<\/span><\/li>\n<\/ul>\n
Shrimp stock: <\/strong>Add shells<\/strong> from 1 to 2 lb shrimp<\/strong> to a 2-3 quart sauce pan over medium high heat. Saut\u00e9 for 2 minutes. Add 6 cups water.<\/strong> Bring to a boil then reduce to simmer and cook for 10 minutes. Set aside.<\/p>\nCook aromatics:<\/strong> Melt 1 TBS butter<\/strong> in a large heavy pot over medium heat. Cook onion<\/strong> and celery,<\/strong> stirring often, until translucent, about 5 minutes.<\/p>\nMix in Old Bay<\/strong> and \u00bd tsp pepper<\/strong> and mirin<\/strong> and cook, stirring, about 1 minute. Add \u00bd cup clam juice,<\/strong> bring to a simmer. Cook, stirring occasionally, until vegetables<\/strong> are very soft, for about 5 minutes.<\/p>\nCook vegetables: <\/strong>Add shrimp stock<\/strong> and remaining clam juice<\/strong> and bring to a boil. Add potatoes<\/strong> (and optional carrots).<\/strong> Simmer, uncovered, adjusting heat as needed, until just tender, for 5 to 10 minutes.<\/p>\nHalf-and-half mixture: <\/strong>While the potatoes<\/strong> are simmering, melt 3 TBS butter in a separate 2-quart saucepan over medium heat. Whisk in flour<\/strong> and cook, until light blond in color, for about 2 minutes. Whisk in half-and-half<\/strong> and 1 cup chowder broth<\/strong> (skimmed off the top) and bring to a simmer, whisking constantly. Reduce heat to simmer, and cook, still whisking, until thickened and creamy.<\/p>\nCook fish and shellfish:<\/strong> Add fish<\/strong> and shellfish<\/strong> and cook, stirring gently, just until mixture returns to a simmer, for 2 to 3 minutes. Remove from heat.<\/p>\nChowder:<\/strong> Stir half-and-half mixture<\/strong> into chowder<\/strong> and return to medium heat. Bring to a simmer, stirring gently. Remove from heat, season with salt<\/strong> and more pepper<\/strong> to taste. Ladle into bowls and serve with oyster crackers<\/strong> and\/or toasted Boule<\/strong>.<\/p>\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: about 4 Quarts, 8 to 12 (2 cup) servings Heavily adapted from Larsen\u2019s Fish Market, Martha\u2019s Vineyard My version of New England\u2013style seafood chowder. Deeply flavored, yet light. Sure to please. Time: 60 to 90 minutes 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 \u00bdtsp freshly ground black pepper, plus more 1TBS mirin or Shaoxing cooking wine 2cups clam juice,…<\/p>\n
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