Good morning here me will give you a recipe seafood chowder which is interesting The way making it is very easy. You just need to be careful to get results from seafood chowder which has aroma and taste that can evoke our tastes.

So that the result of seafood chowder, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare seafood chowder the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required exist for make

1. Use 24 live quahogs (hard-shell clams)
2. Prepare 1 c water
3. Prepare 1/2 c dry white wine
4. Prepare 4 tbsp butter (1/2 a stick)
5. Prepare 1 1/2 c chopped onion
6. Prepare 3/4 c chopped celery
7. Use 2 c fish stock
8. Prepare 1 bay leaf
9. Prepare 1/2 tsp chopped fresh thyme
10. Prepare 1/2 lb shackled scallops
11. Take 1/2 tsp medium shrimp (wild), shell left on tail, deveined
12. Prepare 1/2 lb fish cut in 1" cubes (monkfish, cod, haddock or other firm white fish)
13. Prepare 3 c milk
14. Take Salt and pepper to taste and 1 tbsp chopped fresh flat leaf parsley

Stir in broth, clam juice, and cream. Add potatoes and thyme; bring to a boil over medium-high heat. You'll wow everyone with this simple recipe! Seafood Chowder is a favorite dish in our house.

How to cook Seafood Chowder:

1. Scrub the quahog shells under cold running water to remove any sand.
2. In a large crockpot, bring the water and wine to boil. Add the quahogs, cover and cook for about 5 minutes or until the shells open. As they open, remove the clams with tongs and transfer to a large bowl to cool. Discard any clams that do not open.
3. When cool enough to handle, work over a bowl to remove the meat from the clamshells, and place the meat and any juices in a separate bowl.
4. Add the juices from the cooked clams to the stockpot. Over high heat, bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes to reduce the stock.
5. Place a fine-mesh sieve lined with 2 layers of dampened cheesecloth over a large bowl. Pour the reduced stock through the sieve and set aside.
6. Clean the stockpot and place it over medium-high heat. Add the butter and when it has melted add the onions and cook until they are tender but not browned. Add the celery, stir and cook for another minute. Pour in the reserved stock from the quahogs, and add the fish stock and herbs. Bring the mixture to a boil. Immediately lower the heat, cover and simmer for about 10 minutes, partially covered.
7. Add the scallops, shrimp and cubed fish. Bring to a simmer, cover with a tight-fitting lid and cook over medium-low heat for about 3 minutes.
8. While the scallops and fish are cooking, chop the cooked quahog meat and add it to the chowder along with the milk. Season to taste with salt and pepper. Stir and allow the chowder to become thoroughly heated but do not let it boil.
9. Ladle into soup bowls, sprinkle with fresh parsley and serve immediately. 204 calories per serving; GL=1, Glycals=1
10. Done and ready to serve!

It's rich and hearty, super filling and a total comfort food. It's easy to prepare in the slow cooker, instant pot, or on the stove top! Remove from the heat, strain the chowder base then add the cooked vegetables and sweetcorn. Add the white wine and reduce to almost nothing. Stir in lemon juice and season to taste with salt and pepper.

me, the simple preparation of Seafood Chowder above can help you prepare servings that are delicious for family/friends Good luck!