On our recent trip to Maine we hosted a Lobster feed. A good old fashioned Maine Lobster Feed. Red Hot dogs. Cap’n Eli’s Blueberry Soda. Clams. Lobsters. Steaks. Haddock. Corn on the Cob. Potato salad, Macaroni Salad, potato chips and good fresh, crisp Maine air. And butter. Lots and lots and Lots of butter with butter as a side. For dessert we’ll have Gram’s Blackberry pudding cake made with her own homegrown fresh blackberries picked that day, please.
These suckers come to you alive. You already knew that but I needed to say it. I can’t cook them. I pick them up, call them Buddy, see their eyes and put them back. Someone else has to stick them in the pot. I just can’t do it.
Kaityln wasn’t thrilled with her first attempt at Lobster….
As with most large gathering food moments there are leftovers. This lobster feed was no different. We had clams, haddock and lobster leftover. Naturally one makes chowder with these items.
*Super Important….As soon as the feed is over you want to get whatever lobster and clam meat is left out of the shells. If you are not making the chowder right away freeze the meat. Seafood spoils quickly and, well…..no one wants the results of eating spoiled seafood.
Now if you’re a real, true blue, right to the bone New Englander you call this Chowdah. There should be no ‘r’ sound at the end. As in Lobstah Chowdah.
Now that that very important piece of information is out of the way we can continue.
We had about 5 cups of seafood leftover to use for this recipe.
Step One: Melt about 1/4 cup (1/2 stick) of butter in a large soup pot.
Step Two: While the butter is melting cut the frozen lobster and haddock into bite sized pieces and add them to the butter. I suggest keeping the clams whole or just use the necks. Often sand is in their stomachs and if you cut them open you’ll be eating Lobster and Sand Chowder.
Also add 1 tsp of onion powder and 1 tsp of garlic powder. Stir these in so as much of the meat is coated as possible.
Once all of the meat is in the pot stir it around in order to coat everything with butter and spices. Let it sit for a while, brewing and warming. Remember..the meat is already cooked, you are basically thawing it and heating it through.
Interesting fact: Chowder and Bisque are both thick versions of soup. Chowder is chunky and Bisque is not. We are making Chowder.
Step Three: When the seafood is warmed completely add 1 quart of heavy cream and two cups of milk. And another 1/4 cup (1/2 stick) of butter. I know. It’s a lot of butter. But trust me.
Stir everything together, add salt and pepper to taste and let warm on medium burner until the stock is hot to touch.
Your Chowdah is complete.
Any good seafood chowder will have a biscuit with it. I made gluten free cheese and garlic biscuits using Bisquick’s Gluten Free mix. Follow the biscuit recipe on the box and add a handful (about a cup) of shredded cheddar cheese and a couple shakes of garlic powder (not garlic salt) to the mixture before baking.
For those who don’t eat seafood, open up a hearty can of Campbell’s Tomato Soup, heat it up, put it in a fancy bowl, stick a biscuit next to it and make it look pretty.