So . . . what's the difference between chowder & stew?Traditionally, seafood stew is made with seafood and milk or cream. . . and that's about it.
With a chowder, you can toss in some onions and potatoes -- or you can get fancy and add white wine and fresh parsley too!
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Ingredients
• 3/4 c. (1 -1/2 sticks) butter - divided
• 1 onion chopped
• 2 cloves garlic, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 4 potatoes
• 3 cups whole oysters
• 3 cups baby clams
• 3 cups milk - divided
• 2 cups half & half - divided
• 1/4 c. flour
• 1/2 cup cooking sherry wine
• 1/4 c. fresh or dried chopped parsley
• Pinch of cayenne pepper.
Instructions
• Peel and cut potatoes into 1/2" chunks. Boil until soft. Drain and set aside.
• Melt 1/2 c. butter in large stock pot. Add the onion, garlic, salt and pepper. Cook until fragrant and onions are soft: 5 - 10 minutes.
• Add oysters, clams and potatoes to the butter mixture and cook over medium heat for 5 - 10 minutes. Add just enough liquid (from the oysters and/or clams) to keep mixture from burning. Do not allow it to boil.
• Add 2 cups of the milk and 1 cup of the Half & Half to the pot and continue cooking over LOW heat.
• Meanwhile in smaller saucepan, melt 1/4 c. butter. Whisk in the flour to create a roux. Add 1 cup milk and 1 cup Half & Half and cook -- stirring frequently -- until mixture is thick.
• Add the sherry to the roux mixture and continue to cook another 3-5 minutes until very thick.
• Stir the mixture into the chowder
• Add the parsley and cayenne pepper.
• Allow the chowder to warm/cook over very low heat for up to 20 minutes for flavors to combine.
• Stir frequently to keep milk from forming a film.
• 3/4 c. (1 -1/2 sticks) butter - divided
• 1 onion chopped
• 2 cloves garlic, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 4 potatoes
• 3 cups whole oysters
• 3 cups baby clams
• 3 cups milk - divided
• 2 cups half & half - divided
• 1/4 c. flour
• 1/2 cup cooking sherry wine
• 1/4 c. fresh or dried chopped parsley
• Pinch of cayenne pepper.
Instructions
• Peel and cut potatoes into 1/2" chunks. Boil until soft. Drain and set aside.
• Melt 1/2 c. butter in large stock pot. Add the onion, garlic, salt and pepper. Cook until fragrant and onions are soft: 5 - 10 minutes.
• Add oysters, clams and potatoes to the butter mixture and cook over medium heat for 5 - 10 minutes. Add just enough liquid (from the oysters and/or clams) to keep mixture from burning. Do not allow it to boil.
• Add 2 cups of the milk and 1 cup of the Half & Half to the pot and continue cooking over LOW heat.
• Meanwhile in smaller saucepan, melt 1/4 c. butter. Whisk in the flour to create a roux. Add 1 cup milk and 1 cup Half & Half and cook -- stirring frequently -- until mixture is thick.
• Add the sherry to the roux mixture and continue to cook another 3-5 minutes until very thick.
• Stir the mixture into the chowder
• Add the parsley and cayenne pepper.
• Allow the chowder to warm/cook over very low heat for up to 20 minutes for flavors to combine.
• Stir frequently to keep milk from forming a film.
•The chowder will have a real tendency to thicken. Save some of the juices/liquid from the clams and oysters to add if yours becomes too thick.
Thinning the soup will also help it go farther!
Thinning the soup will also help it go farther!
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Oyster Stew is a New Year's Day tradition in our family.
In 2010, I changed it up . . .
I'm not a huge fan of oysters, but I do like clams.
In this recipe, I added clams, potatoes and sherry-wine!
Delicious!!!
Oyster Stew is a New Year's Day tradition in our family.
In 2010, I changed it up . . .
I'm not a huge fan of oysters, but I do like clams.
In this recipe, I added clams, potatoes and sherry-wine!
Delicious!!!
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