Seafood Chowder

 

Seafood Chowder

After spending time in Chatham MA on vacation and visiting the fishing pier, fish chowder has been on my mind.  Watching the fishing boats come in with their catch, fresh from the ocean and then being able to buy the fresh fish from the pier is awesome.

• 2 T butter
• 1 large onion, chopped
• 1 celery stalk, chopped
• 1 T Old Bay seasoning
• 1 t black pepper
• 1 T dry sherry
• 2½ c clam juice
• 2 c fish or seafood broth
• 1 lb. potatoes, peeled and cubed
• 1¼ lb. mixed white fish (swordfish and sea bass) and shrimp, peeled, deveined and chopped
• 8 oz. cooked lobster meat, cut into cubes
• 1 T flour
• ½ c half and half
• salt and pepper to taste

Place one tablespoon butter in a large heavy pot over medium heat.   Add onion and celery, cook - stirring, for five minutes.   Stir in the Old Bay and 1 tsp. pepper.   Stir in the sherry and cook for one minute.   Stir in ½ cup clam juice and cook for five minutes.   Stir in broth, remaining two cups clam juice and bring to a boil.   Add potatoes and simmer uncovered for five minutes.   Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about two minutes.   Remove from heat and stir in lobster meat.

Melt remaining 1 Tbsp. butter in a small saucepan over medium heat.   Whisk in flour and cook, whisking constantly for one minute.   Whisk in the half and half and 1 cup chowder broth and bring to a simmer, whisking constantly.  Cook, still whisking, until thick and creamy.

Stir half and half mixture into chowder, return to medium heat and cook for fifteen minutes.   Remove from heat, season with salt and pepper to taste and serve with crackers.