Thread: Seafood Chowder.

On Fri, 10 Dec 2010 21:52:02 +0000, Robert Scott wrote:

> I use a New England base & substute shrimp, bay scalops & crawfish tails
> for the clams. (Tried lump blue crab too but it was a waste. It
> completly dissolves & you can't really tell it's there.)
>
> Thoughts? Suggestions?

Whatever rocks your boat. That would work for me. but I would
personally go for Manhattan style with those ingredients.

-sw

Sqwertz <[email protected]> wrote:

>On Fri, 10 Dec 2010 21:52:02 +0000, Robert Scott wrote:

>> I use a New England base & substute shrimp, bay scalops & crawfish tails
>> for the clams. (Tried lump blue crab too but it was a waste. It
>> completly dissolves & you can't really tell it's there.)

>> Thoughts? Suggestions?

>Whatever rocks your boat. That would work for me. but I would
>personally go for Manhattan style with those ingredients.

Yes, so would I, and in any case there is no "New England Base".
Adding cream/butter (for New England style) is the last step in making
chowder, right before serving. If you add a tomato ingredient instead,
it's Manhattan style.

It is even possible to make up a batch of chowder, and as you prepare
to serve it give each guest the option of New England or Manhattan.
I have done this often. It is also what restaurants do if they have
both on the menu.


Steve

Steve wrote:

>> I use a New England base & substute shrimp, bay scalops & crawfish tails
>> for the clams. (Tried lump blue crab too but it was a waste. It
>> completly dissolves & you can't really tell it's there.)
>>
>> Thoughts? Suggestions?
>
> Whatever rocks your boat. That would work for me. but I would
> personally go for Manhattan style with those ingredients.

I would personally go for gumbo with those ingredients.

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4d02f8ad$0$29273$c3e8da3$[email protected] eb.com...
> Steve wrote:
>
>>> I use a New England base & substute shrimp, bay scalops & crawfish tails
>>> for the clams. (Tried lump blue crab too but it was a waste. It
>>> completly dissolves & you can't really tell it's there.)
>>>
>>> Thoughts? Suggestions?
>>
>> Whatever rocks your boat. That would work for me. but I would
>> personally go for Manhattan style with those ingredients.
>
> I would personally go for gumbo with those ingredients.

Cioppino for me.

Paul

Paul replied:

>>>> I use a New England base & substute shrimp, bay scalops & crawfish
>>>> tails for the clams. (Tried lump blue crab too but it was a waste. It
>>>> completly dissolves & you can't really tell it's there.)
>>>>
>>>> Thoughts? Suggestions?
>>>
>>> Whatever rocks your boat. That would work for me. but I would
>>> personally go for Manhattan style with those ingredients.
>>
>> I would personally go for gumbo with those ingredients.
>
> Cioppino for me.

Throw in some Dungeness crab and I'll agree with you.

Bob

This is actually very good. I plan on going for some seafood tomorrow
and will try some of what you have listed.

You need to come to the Delmarva Peninsula and eat some blue claw
chowdah, or go to Chowhound.com, the Midatlantic Board or EGullet.com,
MidAtlantic region and get yourself a good recipe. Done properly it is
wonderful and full of crabmeat. There didn't seem to be any tricks to
follow when I made it, except not to over stir. and everyone raved. In
fact they were begging for more. Really, it is wonderful.
Done in a white sauce, not red, altho some make it with a tomato
base.

Nanzi in DE