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Thread: Seafood Chowder.

  1. #1
    Robert Scott Guest

    Default Seafood Chowder.


    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?




    --
    Robert Scott

  2. #2
    Sqwertz Guest

    Default Re: 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

  3. #3
    Steve Pope Guest

    Default Re: Seafood Chowder.

    Sqwertz <sqwertz@c[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

  4. #4
    Bob Terwilliger Guest

    Default Re: Seafood Chowder.

    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



  5. #5
    Paul M. Cook Guest

    Default Re: Seafood Chowder.


    "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



  6. #6
    Bob Terwilliger Guest

    Default Re: Seafood Chowder.

    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




  7. #7
    Naum Zahran Guest

    Default Re: Seafood Chowder.

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

  8. #8
    Nan Guest

    Default Re: Seafood Chowder.

    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

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