House Special Triple Seafood Chowder With Dill Recipes

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TRIPLE SEAFOOD CHOWDER WITH DILL



Triple Seafood Chowder with Dill image

Categories     Soup/Stew     Milk/Cream     Fish     Pork     Potato     Shellfish     Dinner     Lunch     Seafood     Cod     Clam     Winter     Party     Dill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4cup chopped fresh dill
Smoked Salmon Butter

Steps:

  • Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
  • Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.

HOUSE SPECIAL TRIPLE SEAFOOD CHOWDER WITH DILL



HOUSE SPECIAL TRIPLE SEAFOOD CHOWDER WITH DILL image

Categories     Soup/Stew     Fish     Quick & Easy

Number Of Ingredients 14

Makes 6 servings.
8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4 cup chopped fresh dill
Smoked Salmon Butter

Steps:

  • Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper. Ladle seafood chowder into serving bowls.

SMOKED SALMON BUTTER



Smoked Salmon Butter image

Categories     Condiment/Spread     Dairy     Fish     Herb     Breakfast     Brunch     Low Carb     Lunch     Seafood     Salmon     Shower     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 cup

Number Of Ingredients 3

1/2 cup (1 stick) unsalted butter, room temperature
3 ounces smoked salmon, finely chopped (about 3/4 cup)
2 tablespoons chopped fresh dill

Steps:

  • Stir all ingredients in small bowl until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

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