Maidstone's Chowder

Submitted by adopt a greyhound

"This is from Golf Digest magazine. Oct. 09 The original recipe called for monkfish but zaar wouldn't take it. Substitute Lobster."

 

• Ready In: 1hr
• Ingredients: 19
• Serves: 6-8

ingredients

• 5 ounces lobsters, cubed 1 inch pieces
• 2 ounces clams, chopped
• 2 ounces shrimp, cleaned
• 2 ounces bacon, chopped
• 1 cup celery, diced
• 1 cup onion, diced
• 1⁄2 ounce dill, fresh and chopped
• 1 tablespoon thyme, chopped
• 1 bay leaf
• 1 pinch cayenne
• 2 drops Worcestershire sauce
• 2 drops Tabasco sauce
• 1 ounce sherry wine
• 4 potatoes
• 1 cup flour
• 1 1⁄4 ounces butter
• 3 cups cream
• 1 lemon, juiced
• salt and pepper

directions

1. Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minute on medium heat.
2. Add fish, clams and shrimp. Add all seasonings and cook for 15 minute thickening with flour.
3. Add the cream and cooked potatoes and bring to a boil. Add Salt, pepper and lemon juice.

Reviews

[carmenmiller]

Made this recipe with many adjustments. The measurements did not make sense to me. I used 1/2 pound of Rock Shrimp, 1/2 pound of Cod or Scallops, 1 can of Mortons chopped clams including juice and 4-5 strips of applewood smoked bacon chopped. I also eliminated the flour - One cup of flour did not make any sense at all unless you want paste. The potatoes thicken the soup quite a bit. The lemon is an EXCELLENT finishing touch. I've only used half & half or milk not cream, seemed too rich. Used milk last night and it was excellent.