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Full Online Book HomeLearning KitchenSoups - Seafood - Old Trap Fish Chowder
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Soups - Seafood -  Old Trap Fish Chowder Post by :imcaffmngr Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1867

Click below to download : Soups - Seafood - Old Trap Fish Chowder (Format : PDF)

Soups - Seafood - Old Trap Fish Chowder

2 cups diced potatoes (wash and leave the skin on)
1/2 pound diced salt pork (remove the tough skin)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp thyme
1 bay leaf
1 (32 oz) can clam juice
1 pound skinless, firm white fish (shark, swordfish, cod, sea bass, or rockfish for example), cut into cubes about 1/2 inch square.

Combine the salt pork, bay leaf, thyme and clam juice in a large stockpot. Bring to a boil, then cover, reduce heat and simmer for 1 hour. Add all the other ingredients, except the fish. Cover, bring to a slow boil and cook until the vegetables are tender, about 15 minutes. Add the fish and cook for another 5 minutes.

Note: you will probably have to add more salt, depending on how much salt the pork has in it, but do this at the very last minute
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Soups - Oyster Soup Soups - Oyster Soup

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1/2 cup margarine1 qt. oysters, drained (reserve liquor) and rinsed1 rib celery, finely chopped1 small carrot, peeled and finely chopped4 qts. 2 percent milk1 tsp. Sea saltFreshly ground black pepper to taste1 tsp. powdered chicken boullionMelt margarine in large stockpot. Turn heat up and add oysters, celery and carrot. Cook until oysters curl and vegetables are tender Add reserved oyster liquor and milk, sea salt and pepper to taste. Bring mixture up to almost a boil and then turn down and simmer for 2 or 3 hours.

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4 cups warm water 24 fresh clams in the shell 1 tsp. salt 1/4 tsp. white pepper 1/4 tsp. Worcestershire sauce 2 cups diced peeled potatoes 1/4 lb. salt pork or bacon cut into pieces 1 cup chopped onions 2 TBS. all-purpose flour 2 cups milk 1 cup light cram 1 TBS. butter In large saucepan, combine warm water, clams, salt, pepper and Worcestershire sauce; bring to a boil. Boil 12 to 18 minutes or until calms open; discard any clams that do not open. Strain clams; reserve both clams and cooking broth. Remove meat form clam shells and