Saturday, December 5, 2009

Italian White or Red Seafood Chowder

In this soup shown, I have whole baby canned clams, scallops, shrimp, lobster, crab and tilapia. When we are lucky enough to catch Wahoo or Cobia here in Florida, that would also join this soup.

This traditional soup was usually made for Christmas Day with all the leftover fish from the Italian 7 fishes Christmas Eve ( So in went everything to make this chowder. Sometimes we would have red or white chowder. This one is the white.

1 1/2 sticks of butter
1/4 cup of flour
1 32 oz can of chicken broth ( or if using lobster, make lobster stock by boiling two lobsters, crab clusters or any other shell fish in boiling in water for around an 1/2 hour to make a stock. After lobster is cooked clean and cut in chunks, use meat for later. Use 1 160z can of chicken broth combined with 16 oz of lobster stock) Proceed the same.
1 bottle clam juice if only using chicken broth
2 cups of half and half or heavy cream (preferred)
1/4 cup white wine
1/2 teas assorted spices, garlic powder, black pepper, sage, thyme, salt, parsley , rosemary and cayenne pepper.
1/2 cup celery hearts chopped
1 diced fresh tomato optional
2 large potatoes diced
1/4 cup chopped Pancetta (Italian bacon ) or regular fried and crumbled or just use bacon

Suggested fresh fish:
2 cups or more of assorted shelled or cleaned fish, shrimp, scallops, tiliapia, crab, haddock,lobster , or any other white fish you like....canned or frozen is fine.......

Melt butter in pan, add flour to make paste stir till smooth, add chicken broth, all other liquids, all spices ,celery, tomato, potatoes and bacon. Mix together, if your not in a hurry put in crock pot on low for four hours, otherwise simmer for an hour. Add fish at the end, cook 1/2 hour.** Note:

If soup is too thin for you, mix a smooth paste of flour and cold water even amounts start with 4 tab of each , add to pot, bring to boil until desired thickness.

Serve with oyster crackers and cracked fresh pepper.

If you prefer Red Italian Seafood Chowder try this recipe:
1 can whole baby clams, same fresh fish selections as above
3 cups chicken broth
1/4 cup red wine
1 /2 cup celery hearts minced
2 (16 ounce) cans diced tomatoes
1 large onion, diced
3 cloves of minced garlic
4 russet potatoes, peeled and cubed
1/2 cup finely diced carrots
1/2 teaspoon dried thyme
1/4 teaspoon oregano, basil, parsley, cayenne pepper
1 1/2 teaspoon salt, or to taste
freshly ground black pepper to taste
olive oil
Preparation:Drain the clams and reserve the liquid. In a large saucepan add the reserved clam juice, water, tomatoes, celery, garlic, onions, potatoes, carrots, and seasonings. Bring to a simmer and reduce heat to low. Add 2 cups of assorted fish of choice. Cover and simmer for 30 minutes, or until the potatoes are tender.
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