seafood chowder - after ina garten
1/2 lb local monkfish, 1/2 lb local day-boat scallops, 1 lb frozen deveined uncooked shrimp
thaw the shrimp for 5 minutes in cold water and remove the shells
take one half of a large onion, 3 carrots, 3 ribs of celery, and 2 cloves of garlic and place them in quart of water with 1/2 cup of white wine
add the shrimp shells with a few ounces of concentrated tomato paste, salt, pepper, dried thyme and a bay leaf and simmer for 1 hour
slice half of the shrimp in half (leave some whole), quarter the scallops, remove the membrane from the monkfish, slice it up into bite-sized pieces and set all aside
shuck one ear of corn, remove the kernels and set aside. coarsely dice the other half of the onion, 3 more carrots, 3 more ribs of celery and one good-sized red potato
coarsely chop 1/4 lb thick cut bacon, render the fat over medium heat, and discard the fat, and add a stick of unsalted butter
add the vegetables and slightly brown, then add 1/4 cup flour and stir for five minutes to make a roux
drain the shrimp stock, pressing through a strainer. place it back in the soup pot with the vegetable mix and 8 oz clam juice
add seafood, cook till shrimp become red and add 1/4 cup of light cream
serve with oyster crackers and fresh parsley
--
TMorahan - 28AUG2026, Ortley Beach, NJ