|Cocktails: Shaken and Stirred|
|by Douglas Ankrah|
A seductive selection of contemporary and classic cocktail creations from a leading figure in the cocktail revolution.
1 - 10 of 114 for seafood chowder
This old-fashioned authentic ... New England Clam Chowder is a hearty ... clams, for a seafood chowder. Have no ... season, let corn be the main ingredient!
Whether prepared in ... Summer, this Fish Chowder is always good. ... tsp. marjoram and thyme rather than the amount called for in the original recipe.
Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. ...
Brown bacon in ... thyme, parsley, and seafood. Cook until ... with salt and pepper. Heat through. Serve with hot, crusty bread. Makes about 8 servings.
This flavorful seafood chowder, made with ... Total fat 6.4g; Saturated fat 3g; Cholesterol 98mg; Sodium 554mg; Carbohydrate 4.7g; Fiber 1g; Protein 17g e
Slowly saute onions ... add flour and remaining 1/2 cup milk. Add this thickener slowly to chowder. This is best made in the morning and reheated to serve.
1. Cook bacon ... times. 2. Drain seafood in sieve; save ... add with milk and seasonings to bacon mixture. Heat slowly to serving temperature. 4 servings.
Drain seafoods, reserving liquid. ... are tender. Add seafoods and remaining ingredients. Heat slowly to simmer, but do not boil. Makes 6 to 8 servings.
Drain the juice from the cans of clams and pour the liquid over vegetables, adding water to barely cover. Add chicken soup base. Simmer over medium ...
Thaw frozen fillets. Skin fillets and cut into 1 inch pieces. Cook onion in fat until tender. Add potatoes, water, salt, pepper, and fish. Cover and ...
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