Fishermans Wharf Style Clam Chowder Recipes

FISHERMAN'S WHARF CLAM CHOWDER BREAD BOWL RECIPE

Steps:

• Slice the top inch off each sourdough boule and use a paring knife to cut a circle around the boule without cutting through the bottom of the boule.
• Cut the circle about ½ inch away from the edge.
• Remove the bread disc.
• Brush the inside of the boule with melted butter and place on a baking pan and bake for 15-20 minutes until the bread bowl starts to brown.
• Place a large pot over medium heat and sauté the chopped onion and celery for 5 minutes.
• Then, add the clams, clam juice, chopped potato, chicken broth, and salt and pepper.
• Cover the pot and bring everything to a boil.
• Reduce the heat and cook for 15 minutes.
• In a separate bowl, dissolve the cornstarch in the heavy cream and once dissolved add the cream to the soup.
• Cook for an additional 5 minutes and be sure to stir frequently.
• Fill the bread bowls with chowder!

FISHERMAN'S CATCH CHOWDER

Steps:

• In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
• One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL

Steps:

• Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
• Transfer to a plate and set aside.
• Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
• Sprinkle flour over the mixture and stir into a paste.
• Add clam juice, potato and thyme.
• Increase heat and bring ingredients to a boil.
• Reduce to low and simmer for 15 minutes, or until potatoes are tender.
• Add clams and stir in cream.
• Continue to simmer for 5 minutes until thick and creamy.
• Add salt, pepper and Tabasco sauce.
• Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
• Serve hot.

FISHERMAN'S CHOWDER

Steps:

• In a heavy soup pot or kettle, brown the bacon for 5 minutes.
• Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
• Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
• Season with salt and pepper, bay leaf and thyme.
• Stir in the milk and heat over low flame, stirring constantly.
• Do not allow mixture to boil.
• When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
• Remove bay leaf and serve.
• Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.