BAREFOOT CONTESSA SEAFOOD CHOWDER RECIPES

Steps:

• Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.
• Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.
• Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes.
• In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
• Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
• Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.