Rhode Island Clam Chowder (long with lots of pics)...

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...was the thought, but that changed. My wife prefers non-cream or milk based soups and chowders and I saw an add for clear broth Rhode Island Clam Chowder. Never even knew there was such a thing and after some research, thought this might just be the ticket, especially for Sheila. Got to looking at a few recipes and realized it's a pretty simple chowder to make, but when looking in my freezer for some of my homemade shrimp stock to use, I found a 2 lb. bag of cooked mussels. Thinking about how to incorporate them, I switched gears and decided on a seafood stew instead so here we go...

Most of the cast of characters...
  • 1 lb. of shrimp. These are 21-26 count cut in half or thirds
  • 1 lb. of sea scallops. These are the jumbos wet pack cut into quarters
  • 1 lb. redfish fillets. These are the thick part on top behind the head cut into about 1" pieces. Any firm, white flakey fish should work just fine
  • 2 lbs. frozen cooked mussels in the shell. These are sold in a 2lb. pack at Walmart
  • 2 10 oz. cans of whole baby clams drained, reserve the juice. I used Bumble Bee brand, but any should work
  • 1 8 oz. jar of Snow's Clam Juice. I bought 2 jars, but only used 1
  • 1 quart of my homemade shrimp stock
  • About 1-1½ lbs. of small red potatoes cut into chunks
  • Couple of slices of my own thick sliced bacon diced
  • 1 large onion diced
  • Fresh Italian Parsley
  • Fresh Dill
  • 2 TBSP unsalted butter
  • Coarse salt and fresh cracked black pepper to taste
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Fry the bacon pieces until crispy...
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Once cooked, remove the bacon and add the butter to the drippings. Add onions and clams reserving the clam juice for later, sauté until the onions are mostly translucent...
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Next I added the reserved clam juice, 1 jar of the Snow's clam juice, and the quart of shrimp stock...
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Brought that up to a simmer and added the potatoes. Simmer until the potatoes are almost tender then add the scallops, shrimp, fish, and mussels. Bring back to a simmer until potatoes are tender, won't take very long...
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Added about 2-3 TBSP of chopped Italian Parsley and 1-2 TBSP of chopped Dill...
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Brought that back to a simmer, turned off heat. Topped with green onions, served with crusty baguette, time to eat...
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I used THIS Rhode Island Clam Chowder recipe as a basis for this stew, but kind of went my own way using stuff I had. I thawed the scallops and the mussels reserving the juice from the packs which was added in with the other liquids. The original recipe called for diced celery, but I didn't realize I was out, would've been good I believe.

The flavor was intense, very oceany, and everyone raved over it. Sheila asked if I had written down what I did so you know what that means 😉. I added salt and pepper at the end, but very little was needed, so taste first. I don't really think that the parsley or dill added much to this other than looks, but it was in the recipe I loosely followed. Even my 7 year old grandgirl got seconds so I'd say this was a hit...
Looks amazing
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All I can say Charles is this old redneck would dive in head first… I’d likely need a snorkel! 😉😂

In all seriousness, what a damn fine meal man… nicely done!
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Holy crap, that looks freak'in KILL'ER!!!!

We eat a ton of seafood in this house, and yours looks flipping, amazing.

Nice work!!!

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