Tag Archives: chowder

Seafood Corn Chowder

Seafood Corn Chowder

Now that summer is coming to an end, I thought it would be appropriate to make one last dish to celebrate the season. And what would be better than something with fresh seafood and something that requires minimum cooking effort in this scorching weather?

Seafood

I decided to make a delicious Seafood Corn Chowder, chock full of seafood – lobster, scallops, crabmeat, shrimp, fresh corn,

fresh veggies

and all kinds of fresh veggies – multi-colored bell peppers, onions, potatoes, garlic and spices, all cooked in a chicken stock finished with cream and garnished with fresh chives and parsley.

Seafood Corn Chowder 2

I made this chowder in my gorgeous KitchenAid® Professional Seven-Ply 8-Quart Stockpot, which is perfect for making soups, stews, chili, and one-pot dishes for a crowd.

Pour Cream

It’s extra large and made out of multi-layered stainless steel so it’s sturdy and heats up quickly and evenly. It also has optional pasta and steamer inserts, which I love, that fit right inside the large pot and lid. This is definitely one of my favorite go-to pots that I use for everything and it all fits conveniently together with a stainless steel lid to seal in moisture and heat.

Seafood Corn Chowder 3

It’s heaven in a bowl, really.

READ THE FULL STORY & GET THE RECIPE ON THE KITCHENAID BLOG HERE

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

A Taste of Martha’s Vineyard: Black Dog Tavern’s Clam Chowder

On Labor Day weekend I fell in love. With Martha’s Vineyard, that is. And an amazing clam chowder from a famous little place called The Black Dog Tavern in Vineyard Haven on the harbor. The Black Dog’s story began in 1971 on the beach in Vineyard Haven when Captain Bob Douglas opened an 88 seat restaurant named for his beloved black dog. The tavern has grown from a small island haunt to a nationally renowned restaurant with stores and merchandise branded in the Black Dog Tavern name. No trip to the Vineyard is complete without a meal at The Black Dog, especially to try their infamous Quahog (Clam) Chowder that’s been on the menu since 1971!

Black Dog Tavern ChowderQuahogs are hard shell clams, different from soft shell clams, otherwise known as “steamers”. This recipe is from The Black Dog Summer on the Vineyard Cookbook that I acquired on my recent trip. It is fairly easy to make, and a little more time consuming if you are using fresh clams but totally worth the effort for that fresh flavor. It’s rich and creamy, has a touch of thyme and paprika and lots of delicious clams, potatoes, celery and onion making it the perfect chowda’ for a Fall afternoon.

Serve with crusty bread, oyster crackers or croutons and a glass of white wine or a locally brewed ale. Now all you need is the gorgeous view of Martha’s Vineyard harbor to make it a true New England experience!  Oh, and stay tuned for the full report and photos of my Boston and Martha’s Vineyard Labor Day weekend trip. More foodie fun to come! Enjoy.

A Taste of Martha’s Vineyard: The Black Dog Tavern’s Quahog Chowder

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 8-10 servings

Ingredients

  • 2 oz salt pork, rind removed (or 8-10 slices of bacon, diced)
  • 2 c diced onion
  • 1 c diced celery
  • 3 c diced potatoes
  • 1 tsp dried thyme
  • 1 tsp ground black pepper
  • 4 c shelled quahogs with juice - 6 lbs in shell (or use jarred whole baby clams)
  • 1/2 c salted butter (1 stick)
  • 1/2 c all-purpose flour
  • 1 1/2 qts. light cream (or 1 qt heavy cream + 1 pint half and half)

Instructions

  1. Dice the salt pork or bacon and saute in a large pot until translucent. If using bacon, saute over high heat until cooked through, then drain fat except for 2 tbsp. and return to the pot. Add the onions and celery and saute for 5 minutes.
  2. Pour in about 1 1/2 cups of the clam juice and add the potatoes and seasonings. Simmer the mixture until the potatoes are tender, about 10 minutes.
  3. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a "roux".
  4. Roughly chop the quahogs, reserving any liquid (if you use whole baby clams you can skip this step).
  5. When the potatoes are tender, add the quahogs to the large pot and simmer for 2 minutes.
  6. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
  7. In a separate saucepan, scald the cream by heating it on high until small bubbles appear around the edges of the pan. Do not boil.
  8. Stir in the hot scalded cream into the chowder base, mix together, and remove from the heat.
  9. At The Black Dog, they serve it topped with croutons and a dollop of butter, accompanied by oyster crackers or crusty bread. Garnish with paprika and enjoy!
http://www.theartfulgourmet.com/2011/09/24/a-taste-of-marthas-vineyard-the-black-dog-taverns-quahog-chowder/

Dice the salt pork or bacon and saute in a large pot until translucent. If using bacon, saute over high heat until cooked through, then drain fat except for 2 tbsp. and return to the pot. Add the onions and celery and saute for 5 minutes.

Pour in about 1 1/2 cups of the clam juice and add the potatoes and seasonings. Simmer the mixture until the potatoes are tender, about 10 minutes.

Roux

Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a “roux”.

Roughly chop the quahogs, reserving any liquid (if you use whole baby clams you can skip this step).

When the potatoes are tender, add the quahogs to the large pot and simmer for 2 minutes.

Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.

Scalded Cream

In a separate saucepan, scald the cream by heating it on high until small bubbles appear around the edges of the pan. Do not boil.

The Black Dog Tavern Quahog Chowder

Stir in the hot scalded cream into the chowder base, mix together, and remove from the heat.

B.D. Quahog Chowder

At The Black Dog, they serve it topped with croutons and a dollop of butter, accompanied by oyster crackers or crusty bread. Garnish with paprika and enjoy!

Serves 8 to 10.

The Black Dog Summer Vineyard Cookbook

The Black Dog Tavern Martha's Vineyard

The Black Dog Tavern Martha's Vineyard

The Black Dog Tavern

View of Martha's Vineyard harbor from The Black Dog

The Black Dog Tavern

More Clam Chowder Recipes you may enjoy:

Thick and Creamy New England Clam Chowder – Food.com

Epicurious Clam Chowder Recipe

Dave Lieberman’s Clam Chowder

Related Posts Plugin for WordPress, Blogger...
Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather