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My Latest Creation: |
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Gregory Morris, 8/15/07 12:34:52 pm |
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I made this Sunday night. Man... mmmm... Goes great with cornbread!
Greg's Red (Manhattan-esque) Seafood Chowder
6-8 strips bacon chopped
3/4 vidalia onion cleaned and chopped
8 small red potatoes cleaned and cubed
6 stalks celery cleaned and chopped
10 baby corns chopped (or half a can of corn)
1-2 large carrots chopped
1 (large) can diced tomato
1 (large) can tomato soup or tomato sauce
water (as needed)
1/2 lb bay scallops
1/2 lb white fish (cut into ~1 inch pieces)
1/2 lb shrimp (peeled/deveined/de-tailed)
12 baby clams (in shell; substitute 1 can of clams in juice)
3 cloves garlic minced/pressed
1 1/2 tsp dry parsley
1 tsp dry oregano
1 tsp ground cayenne
1/2 tsp ground pepper (more/less to taste)
sea salt (to taste)
hot sauce to taste
1) cook bacon on high in large pot until brown, do not drain
2) heat to medium;
add celery, onion, garlic, corn;
cook 5 minutes, stirring
3) add tomato sauce, diced tomatoes, potatoes, herbs/spices;
simmer until potatoes are tender
4) add white fish;
simmer for another 10 minutes
5) quickly steam clams before adding them (with their juices)
6) add scallops, clams and shrimp
simmer for another 10 minutes
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