Creamy Red Clam Chowder Recipe

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium Vidalia onion (or other sweet onion, approximately 3/4 pound), coarsely chopped
• 1 medium carrot, peeled, trimmed, finely chopped
• 1 stalk celery, trimmed, finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1/8 teaspoon crushed red pepper flakes
• 1 pound chouriço, chopped into spoon-sized cubes1 pound (16 ounces) frozen chopped clams, thawed, including juices
• 1 pound red potatoes (approximately 2 medium), chopped into spoon-sized cubes
• 2 cups corn kernels
• 1 stalk celery, halved lengthwise, then sliced 1/4-inch thick
• 16 ounces clam juice
• 1 (28 ounce) can crushed tomatoes
• 1/2 pint light cream
• kosher salt
• freshly ground black pepper
• finely chopped parsley for serving

Directions

1. Melt the butter with the oil in a large stockpot (at least 6-quart capacity) over medium heat. Add the onion, carrot, and celery, and saute until the onion is translucent and the vegetables are softened, 5 to 7 minutes. Stir in the parsley and crushed red pepper flakes, then add the chouriço, and stir to combine with the vegetables, cooking for 1 minute before adding the chopped clams, corn, potato, and 1/4-inch pieces of celery.
2. Pour in the clam juice, the crushed tomato, and the cream, and give it all a good stir. Bring to a simmer over medium heat, then cover and cook until the potatoes are cooked through, 45 to 50 minutes. Add salt and pepper to taste, and serve it forth, ideally with some crusty bread or corn bread on the side and a sprinkle of parsley atop each serving.

Creamy Tomato and Shrimp Chowder Recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped celery
• 1 cup chopped onion
• 2 (28 ounce) cans diced tomatoes with basil oregano and garlic
• 1 lb medium raw shrimp, peeled and deveined
• 8 ounces small raw shrimp, peeled and deveined
• 1 cup heavy cream
• 1 cup water
• cayenne pepper, to taste
• black pepper, to taste
• chopped fresh basil, to taste

Directions:

1. Heat oil over medium heat in large stockpot or saucepan.
2. Add celery and onion, and cook until translucent and tender.
3. Pour in tomatoes and their liquid.
4. Heat to a simmer.
5. Add medium shrimp, return to a simmer, and cook until shrimp turn pink.
6. Add small shrimp, and cook for about 2 minutes.
7. Stir in heavy cream and water and bring to a simmer.
8. Season to taste with cayenne and black pepper.
9. Sprinkle fresh basil over soup and stir in just to wilt it.
10. Serve.

Creamy Shrimp & Tomato Chowder Recipe

Ingredients

• 2 stalks celery, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 tablespoon olive oil
• 2 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 8 ounces medium peeled cooked shrimp
• 1/2 cup whipping cream
• 1/2 cup water
• Ground Black Pepper
• Slivered fresh basil

Directions

1. In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
2. Ladle chowder into bowls; top with basil. 

Serves 4 (1-1/2-cup servings).

Fenway Park Lobster Roll Recipe

Ingredients

• 2 pounds cooked lobster meat, diced
• 2 stalks of celery, finely chopped
• Juice of 2 lemons
• 2 cups mayonnaise
• 1 teaspoon chopped parsley
• 1 teaspoon chopped tarragon
• Salt and pepper, to taste
• 10 New England-style hot dog buns, buttered on both sides. To get the authentic result, make sure to use New England-style hot dog buns, which are the buns with flat, "white-wall" sides.
• Chopped chives, for garnish
• 1 lemon, sliced into 10 pieces, for garnish

Directions

• Cook the lobster how you prefer. You can boil it yourself or you can have the person at your fish counter steam it for you. What ever you like. Once it is cooked, remove all of the meat from the shell and roughly chop into chunks.
• Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.
• Toast the buns on a griddle on low heat with melted butter until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice. It should be overflowing from the bun!

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Manhattan Clam Chowder Recipe

Ingredients

• 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
• 4 slices bacon, cut into 1/2-inch lengths
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup chopped bell pepper
• 3/4 cup diced carrot
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1 1/2 teaspoons dried oregano leaves
• 4 sprigs fresh thyme
• 1/2 teaspoon crushed red pepper
• 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 cup chicken stock
• 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
• 1/4 cup chopped parsley leaves
• Freshly ground black pepper
• Salt

Directions

• In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
• In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

Tomato Clam Chowder Recipe

Ingredients

• 5 to 6 medium potatoes, peeled and diced
• 6 bacon strips, diced
• 1 small onion, finely chopped
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 2 cans (6 ounces each) minced clams
• 2 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 to 1 teaspoon pepper
• 1/4 teaspoon salt
• 2 teaspoons minced fresh parsley

Directions

1. Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer.
3. Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer. 

• Yield: 11 servings (2-3/4 quarts).