I used chicken instead of clams. It was terrific! I did not have mussells so I used bay scallops, and added hot sauce at the end It was amazing! Would make again. This was really good!! I added a jalapeno with the onion and celery for a little heat and some seafood stock with the 2 bottles of clam juice for extra broth - delicious. A keeper! Tried it tonight for the first time, outstanding. We used both little neck clams and mussels and it tasted delicious.
Corn, Clam, and Mussel Chowder. Rating: 4. Read Reviews Add Review. Recipe by Cooking Light July Save Pin Print More. Read the full recipe after the video.
Recipe Summary test prep:. Plus pancetta. Because yes, bacon is magic. What a stunning looking soup! I just took part in a soup exchange, so my freezer is full at the moment…but I would really love to give this soup a try. As with any kind of chowder, saltines are a must! What a beautiful and delicious sounding dish, perfect for this time of year! And thanks for the lesson on Fish Soup vs Chowder — very interesting. Have a great week!
You will find lots of chowder on the East Coast but do yourself a favour and go in the summer or fall. Winters are brutal. I have to maintain my weight…. But this Looks tasty….. I have to try this. Thanks for the post. Very Informative , Loved it:. I just came across your gorgeous chowder at Girl Heart Food. I love it when things line up perfectly: Pinned! Photo looks yummy though. Are they the right quantities? No the pieces of haddock cook as you do your final seasoning.
It prevents the fish from overcooking. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. Instructions Wash and scrub mussels free of beards and dirt. Add mussels to large pot with white wine, garlic and thyme. Steam for minutes or until all mussels are open. Strain mussels from pot saving every drop of the mussel broth.
In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. Add carrots, celery and onions to pot and sweat for mins. This was just wonderful! I made it for guests yesterday and they as well as their young children just raved about it, saying it was restaurant quality. Also added a bit of sherry at the end, as suggested by another reviewer. The flavors were incredible and the soup beautiful to look at. A definite keeper though next time I will double the liquid -- I make steamed mussels a lot and freeze the liquid, so there's always mussel broth on hand.
One of my favourite soups. Have made it twice for dinner parties and everyone loved it! This took some time to make, but the result was worth it. I don't even like mussels and I thought this dish was very good. One of the best dishes I have found on this site. I have made it for groups of people who fawn all over it. Best served with ciabbatta bread for sopping up juices.
I also add a touch of sherry to finish it off. This is one of my favorite soups. I highly recommend it. Salt Lake City, Utah. Save Story. To revisit this recipe, visit My Account, then View saved recipes. Active Time 1 hour. Accompaniment: crusty bread. Step 1 Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl.
Step 2 Wash chopped leeks in a bowl of cold water, then lift out and drain well. Step 3 Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Step 4 Stir in halved mussels and cream and simmer, stirring, 5 minutes.
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