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Crab chowder

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Ingredients/Components

all-purpose flour - 1/4 c
chopped fresh parsley - 1 item
finely chopped onion - 1 c
minced garlic - 1/2 Tbsp
dry sherry - 1/2 c
white pepper to taste - 1 item
bay leaves - 2 item
minced shallots - 2 Tbsp
finely chopped celery - 3/4 c
brandy - 1/4 c
dried thyme - 1/2 Tbsp
coarse salt to taste - 1 item
crabmeat, picked over - 6 oz
table cream or half and half
hot red pepper sauce to taste - 1 item
bottled clam juice preferably without perservatives - 4 c
fresh parsley stems - 4 item
medium potatoes, pared and cut into 1/2 inch dice - 2 item
slices bacon, cut into very small pieces - 3 item

How to make crab chowder:

Heat clam juice, sherry, brandy, shallots, garlic, parsley stems and bay leaves in large saucepan over high heat to boiling. Reduce heat to low; simmer uncovered 15 minutes, skimming surface as necessary. Strain through sieve lined with double thickness of dampened cheesecloth; keep warm. Boil potatoes in lightly salted water until tender, 5 to 8 minutes. Drain. Cook bacon in a large heavy saucepan over medium heat until fat is rendered and bacon is crisp. Add onions and celery; saute, stirring frequently, until tender. Add thyme, saute 1 minute. Stir in flour; cook, stirring constantly, over low heat 5 minutes. Do not brown flour. Gradually stir clam broth into roux over low heat. Heat to boiling over high heat. Reduce heat to low; simmer uncovered 20 minutes, skimming surface as needed. Stir in cream and potatoes; heat to boiling. Season to taste with salt if necessary and enough white pepper and red pepper sauce to give chowder a good peppery taste. Just before serving, stir in crabmeat. Heat until crab is hot. Ladle chowder into warmed individual soup bowls and garnish with chopped parsley.

Recipe categories: Soups & stews, Main dish, Chowders.

Rating:

3.2

Average rating: 3.2, total votes: 6

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