Chowder At The Beach Recipe
Ingredients
| Onions | 4 Large, chopped | |
| 2 or 3 stalks celery, sliced | ||
| Bay leaves | 2 | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 8 cups Homemade Chicken Broth or canned regular-strength chicken broth | ||
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Whipping cream | 2 Cup (16 tbs) | |
| 2 or 3 spiny lobsters (live, cooked, or thawed frozen), split and cleaned | ||
| 2 Dungeness crabs (1 1/2 to 2 lbs. each), live, cooked, or thawed frozen, cleaned and cracked | ||
| 2 pounds boned, skinned rock fish or giant sea bass, cut into large chunks | ||
| Large shrimp | 1 pound, deveined | |
| 6 to 8 medium-size sole fillets (1 1/4 to 1 1/2 lbs. total) | ||
| Abalone slice | 4 , cut in to chunks | |
Directions
In a deep 12- to 14-quart pan, combine onions, celery, bay leaves, and butter.
Place over a hot fire (flames should dance against bottom of pan) or over high heat.
Cook, stirring, until butter is melted; then cover and cook until vegetables are soft, stirring occasionally.
Add broth, wine, and cream; stir well, cover, and bring to a boil.
If lobster and crab are live or uncooked, add to pan, cover, and cook for 10 minutes.
If they're cooked (or cooked, frozen, and thawed), add to pan along with rockfish, shrimp, and sole.
Push fish well down into soup.
Cover and cook until liquid returns to a boil, 5 to 8 minutes.
Stir in abalone (if used) and remove pan from fire.
Cover and let stand for 2 to 3 minutes.
Place over a hot fire (flames should dance against bottom of pan) or over high heat.
Cook, stirring, until butter is melted; then cover and cook until vegetables are soft, stirring occasionally.
Add broth, wine, and cream; stir well, cover, and bring to a boil.
If lobster and crab are live or uncooked, add to pan, cover, and cook for 10 minutes.
If they're cooked (or cooked, frozen, and thawed), add to pan along with rockfish, shrimp, and sole.
Push fish well down into soup.
Cover and cook until liquid returns to a boil, 5 to 8 minutes.
Stir in abalone (if used) and remove pan from fire.
Cover and let stand for 2 to 3 minutes.
Chef
