Prep 30 mins
Cook 40 mins
This recipe was in Golf Magazine (9/09). It is from the Maidstone Club in Long Island, best known for its links-style golf course. When players return to the clubhouse after a round, they're likely to enjoy something nearly as renowned: the Maidstone Chowder. Members are understandably proud of the dish, whose rich chunks of monkfish, clams and rock shrimp evoke the historic fishing culture of the region.
- 1⁄3 lb monk fish, cubed in 1-inch pieces
- 2 ounces clams, chopped
- 2 ounces rock shrimp, cleaned
- 2 ounces bacon, chopped
- 1 cup celery, diced
- 1 cup onion, diced
- 1⁄2 ounce dill, fresh, chopped
- 1 tablespoon thyme, fresh, chopped
- 3 tablespoons paprika
- 1 bay leaf (small)
- 1 pinch cayenne pepper
- 1 dash Lea & Perrins Worcestershire Sauce (2 drops)
- 1 dash Tabasco sauce (2 drops)
- 1 ounce sherry wine
- 4 potatoes, peeled, diced into 1 inch cubes and cooked separately
- 1 cup all-purpose flour
- 1 1⁄4 ounces butter
- 3 cups heavy cream
- 1 lemon, juiced
- salt and pepper
- Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minutes on medium heat.
- Add fish, clams and shrimp. Add all seasonings and cook for 15 minutes, thickening with the flour.
- Add the heavy cream and cooked potatoes and bring to a boil. Add salt, pepper and lemon juice to taste.
This was the best chowder I've ever had. I used more sherry, more worcestershire, another type of white fish, whole kernel corn, scallops, a little vanilla, chopped bell pepper. I used 3-4 tblsps of flour and finished the thickening with leftover mashed potatoes.