Thursday, October 21, 2010

Seafood Chowder

Now that the temperature has started to creep down into the 40’s at night, and the days have a bit of nip in the air, my craving naturally turns to soup.  A few days ago I had the dilemma of trying to decide what kind of soup I wanted.  As I pondered all the usual suspects - minestrone, chicken noodle, split pea, French onion - my thoughts kept taking me back to a little restaurant in Nokomis, Florida named Pelican Alley.  Located on the waterfront of the intercoastal waterway, with a magnificent view of Casey Key, it is famous for its’  seafood chowder.  Unable to talk the proprietor into giving me the recipe, I took copious tasting notes during my last visit.
Seafood Chowder Recipe
2 ounce olive oil
4 slices bacon, lardons
1 small onions, chopped
1/2 cup flour
1-½ quart fish stock, or clam juice
2 medium potatoes, diced
2 medium carrots, thick sliced, halved
½ pound shrimp
½ pound bay scallops, halved 
1  10-ounce can clams, drained
½ pound lump crabmeat
8 ounces heavy cream
½ cup white wine
parsley for garnish
Heat olive oil in a large stockpot. Render the bacon until crispy.   Add the onions and saute until translucent.
Whisk in the flour to make a roux. Cook over medium heat for 5 - 7 minutes.
Gradually whisk in the hot stock, blending until smooth and thickened. Heat to a boil. Reduce to a simmer.  Add the diced potatoes and carrots and simmer gently. When potatoes and carrots are three-fourths cooked, about 5-6 minutes, add the fish/seafood and finish cooking,.
Temper the heavy cream into the soup.  Add wine and season with the Everyday Spice 

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