Captain Parker's Chowder Recipe Food Network
Best chowder on Cape Cod! Captain Parker's Pub is a family friendly restaurant overlooking Parker's River in West Yarmouth, MA. We are open year round and have been serving Cape Cod for over 30 years. We are most famous for our multi award winning, thick and creamy, New England clam chowder.
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Clean. Add 4 cups of water with 1/3 cup salt to a large bowl. Place the clams in the bowl and refrigerate for 20 minutes. Gather a second bowl with the same amount of water and salt. Transfer the clams to the new bowl and place in the fridge for another 20 minutes. If any clams float to the top, discard them.
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Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes. Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
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2 ounces salt pork, cut in chunks. 4 cups chopped onion. 1 1/2 cups chopped celery. 1 pinch dry thyme. 1 bay leaf. 3 chef potatoes, peeled and diced. 3/4 pound all-purpose flour. 1 teaspoon celery seed. 3/4 pound sweet butter, plus 1/4 pound.
This homemade clam chowder recipe is creamy, but light and so
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Pricing: $8.00 per person plus 7% tax. Includes oyster crackers, spoons, cups and loan of warmer, lid and ladle. The fine print: minimum number of guests is 20, otherwise we suggest you purchase our chowder or chowder base by the quart from the restaurant. Please place orders at least 24 hours before the event date.
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Steps: Remove any skin from fish and cut in small cubes. In a nonstick pan, saute green pepper, onion, potato, and mushrooms in melted butter for 8-10 minutes. Add fish and cook for 10 minutes, stirring frequently. In a large saucepan, mix the soup and milk until smooth. Add the corn and wine and stir.
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Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup.
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Add the thyme and the bay leaf. Step 4. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Step 5. Meanwhile, chop the clams into bits about the size of the bacon dice. Step 6. When potatoes are tender, add cream and stir in chopped clams and reserved bacon.
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In this culinary exploration, we'll dive deep into the depths of Captain Parker's Clam Chowder recipe, unraveling the secrets that make it a maritime masterpiece. Captain Parker's Chowder Charm. Before we embark on this flavorful journey, let's take a moment to revel in the charm of Captain Parker's Clam Chowder. This New England.
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Step 1: Prepare the Clams. Start by cleaning the clams thoroughly under cold running water to remove any dirt or sand. Discard any clams that are cracked or open. Place the clams in a large pot and add enough water to cover them. Bring the water to a boil and cook the clams for about 5 minutes, or until they open.
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1. In large, heavy saucepan, cook bacon lardons until crispy. Remove crispy bacon and set aside, leaving bacon fat in pan. 2. Add butter to saucepan with bacon fat and melt over medium heat. Add onions and celery; saute about 5 minutes. Add potatoes, garlic, bay leaf, thyme and pepper; cook 10 minutes longer until soft. 3.
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Add the flour and continue to sauté until flour is completely incorporated in the fat. Add wine, clam juice and potatoes and cook on low heat for about 30 minutes. The potatoes should be tender and the liquid reduced by half. Add the cream, salt, pepper, Tabasco and chopped clams. Cook for another 20 minutes on low heat.
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Instructions. In a large heavy-bottomed pot on medium heat, add the salt pork and 1 stick of butter. Cook until the salt pork is lightly browned. Using a slotted spoon, remove the browned salt pork and discard. Add the onion, celery, celery seed, thyme, and bay leaf to the butter.
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Directions. Watch how to make this recipe. Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute.
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Add bacon drippings, butter, onions, and celery to the pot and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously. Add the chicken bouillon, clam juice, and bay leaf.
