Seafood stew recipe.

[41Dude]

With colder weather on the way it is stew and soup time. We have tried many seafood variations, but keep returning to this one

 

[RC44Mag]

That looks real good but the only thing I’d add is a healthy amount of Old Bay. It’s more of a New England East Coast thing but so damn tasty that’s just compliments seafood.

 

[powder smoke]

Not the Chowder Mom makes! What No Ipswich clams?
Haddock and oyster you all are loosing out!
No chicken stock in moms chowder! All sea food!
No Clamatoes either! Sounds tasty tho but will stick to moms!

 

[woodsy]

Canned fish? REALLY? Not here. And drop the clamato. Just start with fresh mussels and clams, add shallots, garlic, parsley, more garlic, (maybe some bottled clam juice), fresh shrimp, more garlic, etc. Just wash the fresh clams and mussels enough to get rid of any sand. Then enjoy.

 

[FFguide]

All sounds good. I feel that we all are a product of our upbringing and what was available to eat. Fortunately, I grew up in Maine. Ground fish, lobster and crab were plentiful. Easily accessible living on the coast. This is a simple family recipe. Change to your liking.
6 quart or larger pan with lid. Add 2” + - of water, 1 large onion and 6 (3-4”) potatoes. Cook on medium heat until done. (About 5 minutes) Place 3 lbs of Hake, Haddock or Cod, along with 1lb of Lobster and 1lb of Scallops (quartered) top of potatoes and cook until fish is flaky. Lower heat and add one stick of real butter. When butter has melted. Lower heat, add 3 cups of whole milk and 8 cups of half and half. Season to taste. Enjoy!

 

[FFguide]

I do not add crabmeat to my chowder. I only eat crabmeat with Hellmans mayo on a toasted roll/bread. I usually eat in excess of 10+ lbs of crabmeat when I go Home every summer or my Grandson delivers when fishing with me.