Posted by: Jacques | April 17, 2011

Recipe from today’s Greenmarket cooking demo

Spicy Seafood Chowder

feeds 6 people

¼ lb smoked bacon (cubed)

2 cloves of garlic (peeled and sliced)

½ small onion (peeled and chopped)

1 small hot pepper (seeded and chopped)

¼ cup chile paste

¼ cup dry white wine

4 cups fish stock or water

1 cup heavy cream

salt to taste

 

3 dozen little neck clams (rinsed)

2 lbs. mussels (cleaned)

1 lb. calamari (cleaned and cut into rings)

 

 

Cilantro for garnish

Cooked rice to serve with (optional)

In a large sauce pot render the bacon and use the fat to sweat the garlic, onion and hot pepper over medium heat.

Add chile paste.

Add the clams because they will take longer to cook than the rest of the fish.

Deglaze with white wine and cook down a bit.

Add the stock.

Bring up to a slow boil and add the remaining seafood.

Allow to simmer for 5 to 10 minutes, or until all of the clams and mussels’ shells have opened.

Add the heavy cream and bring it back up to a simmer.

Season with salt to taste.

Garnish with cilantro.

Serve with rice.

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Responses

  1. Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

    Rise n Shine Eggs – Breakfast Recipe


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