Doolin Irish Seafood Chowder Recipes

SEAFOOD CHOWDER

Steps:

• Combine onions, celery and garlic with butter; microwave 10 minutes.
• In large saucepan stir together chopped potatoes, chicken broth, clam juice as well as juice for canned clams, and onion mixture.
• Cook until potatoes are almost tender.
• Add chopped fish and seafood; simmer 8 minutes.
• Combine flour with milk; add this to the choder with the cream.
• Simmer until thickened flavour are combined.
• Add seasonning.
• Taste the Best.
• Serve with a crusty bread.

IRISH SCALLOP CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
• Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
• Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
• Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
• Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
• Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
• Check seasonings, and add lemon juice.
• Ladle into warm bowls and sprinkle with remaining parsley.

BEAUCOUP SEAFOOD CHOWDER

Steps:

• In a large Dutch oven, melt the butter and then saute the onions and celery over medium heat, allow to soften, about minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just barely tender. Add the basil, oregano, celery salt, pepper, salt, paprika and Tabasco sauce.
• Layer the fish and shellfish on top. Add just enough chicken broth (or water) to cover. Cook only until fish barely flakes.
• Add the cream, and then fill the pot with the milk. If you think you're going to run out of room in the pot, skimp on the milk, not the cream.
• Allow the chowder to warm through. Keep on a bare simmer until serving or refrigerate and slowly heat up before serving.
• Notes & Tips:.
• Movita Boucoup recommends using at least two, 1/2 pound of each seafood selection in addition to the white fish. She strongly recommends scallops and lobster. Don't use any fish with a dominant flavour such as salmon, sardines, clams, etc.
• Water is traditionally used in chowders such as this and will taste just fine if you opt for that instead of broth. If using broth, it is recommended using a sodium reduced variety. If you're using canned and don't have enough, you can make up the difference with water. The chicken broth adds just a bit of richness to the chowder.
• Chowder is best on the second day, so when entertaining, make it the day before.
• To rewarm, put the pot on low and allow 45 minutes it to heat through. Do not allow the chowder to boil; low heat is key.
• You will notice that the spices seem to sit on top of the chowder. When you serve, give a little stir and then scoop; just the right amount of spice will come up with the ladle.

ATLANTIC SEAFOOD CHOWDER

Steps:

• Preheat a heavy bottomed pot over medium high heat.
• Add bacon and cook slowly until crisp and golden, strain off fat.
• Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
• Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
• Add diced potatoes, clam juice, cream and broth, covering potatoes.
• Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
• Stir in lobster meat and season to taste with sea salt and pepper.
• Serve garnished with fresh chives and parsley.

EAST COAST SEAFOOD CHOWDER

Steps:

• Chop bacon, fry until brown. Drain most of the fat off.
• In the same pan, sauté the onion and celery until tender.
• Add bacon back to the pan.
• Add condensed milk and regular milk.
• Add potato and bay leaf.
• Cube fish and add to the pot.
• Add shrimp, scallops and whatever other seafood you are using.
• Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
• If there are leftovers, they are best eaten within 2 days.
• Serve with warm buns or biscuits.
• Makes 4 main servings, or 8 appetizer servings.

DOOLIN IRISH SEAFOOD CHOWDER

Steps:

• Prep all ingredients as mentioned in the list. The recipe editor can be a pain, so when it comes to the shellfish, you can use a pound of clam and/or mussel meat. I used a combination of already cooked, shelled, and frozen meat. You can obviously cook and shell your own. I used smoked salmon and hake for my fish choices; but any combination listed would work just great. The spirit of Irish Seafood Chowder is in using what's locally caught and available, so try to do the same.
• Add butter and onions to a pot and sweat until onions are translucent.
• Add the carrots and celery and continue to sweat for a few more minutes.
• Add the flour to the mix and allow it to "cook out" the raw flour flavor.
• Add the potatoes, smoked fish, clam juice, and seafood stock to the pot.
• At this point, you can let the chowder simmer for a while, but at least 15 minutes or so. I had done everything up to now before my guests arrived and then finished the following steps in the last 10 minutes prior to eating.
• Add all of the remaining ingredient to the pot (shellfish meat, cubed fish, and heavy cream). Cook for 5-10 minutes until fish is done.
• Add salt and pepper to taste. Serve with Irish Brown Bread & butter.