Exit 105 New Jersey Down the Shore Seafood Chowder
Memories of Summer In Atlantic Highlands
Adapted from Bahr's Landing Restaurnt Cookbook
PREPARATION TIME: 1 hour – makes 4 to 6 servings.
1 stick unsalted butter
1 shallots, minced (or 1 small Spanish onion)
2/3 cup Jovial Organic Flour or All Purpose Flour
1/2 cup cream
2 cups milk
1/2 teaspoon white pepper
1 tablespoons sea salt or kosher salt
1 cup Sauterne wine
2 cup homemade fish stock or clam juice
1/2 pound cooked lobster or cooked king crab, chopped
1/2 pound cooked bay scallops, chopped
1/2 pound cleaned and deveined cooked shrimp, chopped
1/2 pound cooked lump crab meat
Sauté the shallots in melted butter over medium heat 300°F (150°C) until tender. Add the flour 1/3 cup at a time and whisk vigorously. Add the cream and milk, and whisk while adding. Season to taste with white pepper and salt. Add the wine and fish stock or clam juice, and whisk to combine.
To the cream sauce, add the lobster, scallops, shrimp and lump crab meat, mix well. Lower the heat to Medium-Low 225°F (110°C) and cook for 10-15 minutes. Stir occasionally.
Serve with splash of Sherry, black cracked pepper (optional) and Oyster crackers. Enjoy!
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