Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Mike's Stacked Seafood Chowder. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Mike's Stacked Seafood Chowder Recipe.
You can cook Mike's Stacked Seafood Chowder using 32 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Mike's Stacked Seafood Chowder
Prepare 8 Cups of Seafood Stock [made with all shells & strained x2].
Take of ☆ [note: you may not need all of your seafood stock].
Prepare 1/2 Cup of Quality White Wine.
It’s 2 of Bay Leaves.
It’s of ● For The Seafood [all fine chopped & presteamed].
Make ready of ☆ [note: reserve all shells for seafood stock].
Make ready 1 Cup of Shreadded Snow Crab Legs [look closely for any shells].
You need 1/2 Cup of Crawdad Tails [optional but consider them].
You need 1 of LG Lobster Tail.
Take 1 Cup of Shrimp.
It’s 1 Cup of Clams.
You need of ● For The Chowder [sauté hard veggies in 4 tbsp butter].
It’s 2 Cups of Heavy Cream.
Prepare 1/2 Cup of Diced Celery [to be sautéd].
You need 1/2 Cup of Diced Vidalia Onions [to be sautéd].
Take 3 Cups of Diced Potatoes [parboiled].
Take 1/4 Cup of Fresh Green Onions.
Take 1 Dash of Saffron Threads.
Make ready 1 tbsp of Fine Minced Garlic.
It’s 1/4 Cup of Fresh Chopped Parsley.
It’s 1/2 tsp of Fresh Thyme.
Make ready 1 tsp of Old Bay Seasoning.
Prepare 1/2 tsp of White Pepper.
Make ready 1 tbsp of Fresh Ground Black Pepper.
It’s 4 tbsp of Butter & 1/4 Cup AP Flour.
Prepare of ● For The Options [to taste].
It’s of Chopped Carrots.
Take of Sweet Corn.
You need of ● For The Sides [as needed].
You need of Dry Sherry [to drizzle over chowder].
Make ready of Fresh Warm Crispy French Bread.
It’s of Seasoned Croutons.
Mike's Stacked Seafood Chowder step by step
Various cold seafoods pictured..
Steamed whole crawdads pictured..
Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells..
Create your seafood stock by boiling shells, wine and bay leaves for 15 minutes on high. Make enough for 8 cups. You may not need all stock depending upon how thick or thin you'll want your chowder. Strain your stock twice in a fine mesh strainer or cheese cloth.
At the same time, parboil your potatoes for 7 to 10 minutes to soften them before adding to your chowder. It's a real time saver. Small chop..
Again, at the same time in a seperate pan, sauté your onions and celery in butter until translucent. About 2 to 3 minutes. Then, add flour and mix well until dissolved..
Simmer chowder for 30 minutes. Stir regularly..
Add your seafood to your chowder in the last 5 minutes of simmering..
Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired..
