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

[Gonna Smoke]

I love creamy soups but I'd eat this all day long!

Thanks Jeff. I love creamy soups, too...

 

[Schwarzwald Metzger]

...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

 

[Rafter H BBQ]

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!

 

[Fueling Around]

Missed this until today
We love a mixed seafood chowder.
Great job there Charles. Happy Sheila is the same as a happy Diane in my home.

 

[civilsmoker]

Very nice cook and I’m a huge fan of RI chowder!

 

[Gonna Smoke]

this old redneck

Appreciate the comments Justin and I resemble this remark...

 

[Gonna Smoke]

Missed this until today
We love a mixed seafood chowder.
Great job there Charles. Happy Sheila is the same as a happy Diane in my home.

Well John you know what they say about happy wife...

 

[Redicans]

Excellent looking chowder there!! I would love a big bowl of that!

 

[millerbuilds]

Dang good looking pot of Chowder!

- Jason

 

[Gonna Smoke]

Excellent looking chowder there!! I would love a big bowl of that!

Thanks Sean!! You'd have been welcome to a bowl for sure, but now it's all gone...

 

[Gonna Smoke]

Dang good looking pot of Chowder!

- Jason

I appreciate that, Jason!

 

[crazymoon]

GS, A great informative post and an even better chowda !

 

[forktender]

Holy crap, that looks freak'in KILL'ER!!!!

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

Nice work!!!

Dan.

 

[Gonna Smoke]

Last year when I made this for the 1st time, my then 7 year old grandgirl absolutely loved it and my wife asked if I had written down how I made it, which means she loved it, too. I've made it once since and every time my grand sees that pot, she ask if I'm making the chowder.

Well last night I surprised my now 8 year old grandgirl and made it again. Also had our best friends over to have their first taste. They're already wanting me to make it for the whole zoo. Anyway, only a couple more pics...

 

[chef k-dude]

Nice!...again! I may try this someday. Your secret sauce here is your homemade shrimp stock. Hard to even find seafood stock here but Harris Teeter and Wegmans web sites says they have it. I'd have to shop at at least couple different stores to get everything. I like the idea of the already cooked mussels. It seems like a big risk of getting them chewy unless you add them at the very last if you thawed them, but the instructions (our Walmart "says" they have them) look like they suggest about 7 minutes from frozen which would be about enough time to get the potatoes done. It's hard to time multiple seafood types to get it all done right.

Fresh mussels would be great but the problem with those is you can have that one funky stinker in the bag and you dont know until its cooked. I've had it happen even though I swear I meticulously tapped, squeezed and inspected every one to see that they move...and that one can ruin the whole pot!

 

[SmokinEdge]

I make a New England style with either ham or clam and seafood. No rue just cream, butter and milk. One version is “potato soup” the other is a “clam” or “seafood” chowder, but always New England style.

 

[normanaj]

There are so many variations on this locally. 56 years and still haven't tried them all!

One thing though if you turn it red you better get your ass back to New York!

 

[Gonna Smoke]

Nice!...again! I may try this someday. Your secret sauce here is your homemade shrimp stock. Hard to even find seafood stock here but Harris Teeter and Wegmans web sites says they have it. I'd have to shop at at least couple different stores to get everything. I like the idea of the already cooked mussels. It seems like a big risk of getting them chewy unless you add them at the very last if you thawed them, but the instructions (our Walmart "says" they have them) look like they suggest about 7 minutes from frozen which would be about enough time to get the potatoes done. It's hard to time multiple seafood types to get it all done right.

Fresh mussels would be great but the problem with those is you can have that one funky stinker in the bag and you dont know until its cooked. I've had it happen even though I swear I meticulously tapped, squeezed and inspected every one to see that they move...and that one can ruin the whole pot!

You are absolutely correct about the homemade shrimp stock being the key. I'm down to 2 quarts and it will be sometime in the September time frame before I'll get anymore shrimp heads to make some more.

Yes, I thaw the mussels so that all the seafood is the same basic temp and should be done about the same time. When the potatoes are close, but not tender, I put all the seafood in and the lid on, turn the heat to high for maybe 2-3 minutes or so, then shut it off and allow to sit for several minutes. I have never seen fresh mussels around here.

Of all the things in the pot, the mussels are my grandgirl's favorite thing. I know, kind of crazy isn't it?

 

[Gonna Smoke]

There are so many variations on this locally. 56 years and still haven't tried them all!

One thing though if you turn it red you better get your ass back to New York!

Well maybe one day, you'll get to try them all, I'd love to try... And NO, not going to turn it red...

 

[chef k-dude]

One thing though if you turn it red you better get your ass back to New York!

You mean "mah-ha-inn'?

You are absolutely correct about the homemade shrimp stock being the key. I'm down to 2 quarts and it will be sometime in the September time frame before I'll get anymore shrimp heads to make some more.

Yes, I thaw the mussels so that all the seafood is the same basic temp and should be done about the same time. When the potatoes are close, but not tender, I put all the seafood in and the lid on, turn the heat to high for maybe 2-3 minutes or so, then shut it off and allow to sit for several minutes. I have never seen fresh mussels around here.

Of all the things in the pot, the mussels are my grandgirl's favorite thing. I know, kind of crazy isn't it?

Reads like you got the seafood/chowder strategy right.

Harris Teeter and Wegmans here (same only two stores that sell the seafood stock) carries fresh mussels. I trust Wegmans over anybody and certainly would never buy any fresh shellfish from a Walmart! They dont even know how to handle produce around here. We're lucky Wegmans built in Charlottesville...one heck of a store...need a nap after that place! They have sashimi grade fish...the king salmon is like butter...but over $40 a pound

Your granddaughter has good taste! I love to get mussels marinara at the Italian places. I break one shell apart and use half of it to scrape off all of them on to the plate so I dont have to deal with one shell at a time...some crusty bread dipping in to the sauce...mmm-hmmm. Haven't had it in a while, might have to try those frozen ones from Walmart and make my own along with some sourdough. I should not be hungry right now, but dang...