So inspiration struck last night as I was sitting on the couch thinking about what I was going to cook for Christmas Eve. It was cold outside, and I was reading Thin Blue Line's thread on what everyone was eating for their big dinner. There was so much talk of seafood, I decided that I had to do the same.
So here it is, my "Wicked Pissah Chowdah"...
Here are the ingredients
First thing I do is to bring an inch or so of water to a slow boil and cook the Haddoc
When the fish is done, I remove it, put the little necks in to cook, and break up the cooked Haddoc into nice bite-sized pieces. Then add them to my slow cooker that I've filled half way with 2% milk.
Meanwhile, in a pan I'll cook up a few strips of bacon. When they are done, I remove most of the grease, but save all of the drippings. Then I add a chopped onion and a few cloves of garlic and get those good and ready. When they are done, I put them into the slow cooker.
Next I chop up the bacon and add that to the mix
About now, the little necks should be done. Remove them from the water and set them aside
Then take the broth that is left from cooking the fish and the clams, and run it through a strainer. Return most of it back into the pot- this will be where you cook the 'taters...savor that flavor. Turn the heat back up and get it boiling again. Save the rest of the juice off to the side for later.
Back to the frying pan...now add a little butter to the frying pan, and cook up the shrimp. Season to your liking. When these are done, add them to the slow cooker
Now back to the 'taters...now that the water is boiling again, add the cut up potatoes- I keep the skin on mine, but if you don't that's cool too
Back to the frying pan...add some more butter and fire in the scallops. When they're done, you guessed it...into the slow cooker with the rest (you getting hungry yet? ). By the way, if the scallops are big, I usually like to break them in half so they are easier to eat. About now, also add some corn to the slow cooker.
About now the taters should be done- put 3/4 of them right into the slow cooker. Next take what was left of that fish/clam juice (remember how some was set aside earlier?), and add it to the frying pan along with the shucked clams. This will de-glaze the pan and take all of that flavor with it. Put this juice (including the clams) and the rest of the potatoes into a blender, and hammer it. This should leave a nice paste that will thicken up the chowdah. Add it to the slow cooker, and you are done. Serve at will. I usually like to let it slowly cook for a while to meld the flavors a bit, but it is up to you.
Now serve it up in a nice bread bowl, sprinkle some chopped chives on it, and enjoy.
The final step is that before you take a bite, you have to say
"Man, this looks like some Wicked Pissah Chowdah" and dig in!
That chowda looks pissah...I had a wicked good feed down at the folks house...all fish for me..ate like a pig. Your chowda looks awesome. I like the bread bowls too...Im thinking Im gonna make it next week, as well as try out the new beer brew kit santa brought me...
Thanks for the kind words guys I don't know about you, but this time of year all I can think of is chowder and beef stew...mmmmm....although some home brew beer sounds pretty good too
Firing up some of the leftovers tonight...for some reason chowder always tastes better a couple of days later.
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). By the way, if the scallops are big, I usually like to break them in half so they are easier to eat. About now, also add some corn to the slow cooker.
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