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Seafood Chowder

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Lobster Chowder is a an amazingly flavored seafood dish. Lobster is the star of the dish that has a wonderful flavor. This dish is quite versatile as you can use one or many of your favorite seafoods. Cooking lobster chowder requires fresh clawed lobsters, so in the video we also have a demo on how to take out meat from the lobster easily.
  Whole onion 1 (Chopped)
  Butter 1⁄2 Cup (8 tbs)
  Parsley 1⁄4 Cup (4 tbs) (Chopped)
  Garlic 6 Clove (30 gm)
  Dill 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Baby clams 1 Can (10 oz)
  Lobster meat 2 Cup (32 tbs)
  Scallop pieces 1 Cup (16 tbs) (Bite Size)
  Evaporated milk 2 Cup (32 tbs)
  Chopped potatoes 2 Cup (32 tbs)
  Chopped carrots 2 Cup (32 tbs)

Cut the butter cube into two equal halves.
Use one half to saute onions.
Melt butter in a pot and add in the onions. Cook them on slow heat. Add 1/4 tsp salt for the onion to sweat and caramelize the onion.
When the onion is done, throw in the carrots and potatoes.
Add enough water until it is about 1-2 inch above the layer of ingredients.
Add half of the chopped parsley. Stir to bring together the ingredients. Cover the pot and cook until the potatoes and carrots are soft.
Add the liquid from the can of baby clams to the soup. Keep simmering the broth.
In a frying pan, add the 2nd half of butter.
Throw in the baby clams and scallops.
Season clams and scallops with salt and pepper to taste.Mix it.
Then add the lobster meat to the pan. Add the dill powder and rest of the chopped parsley.
Give it a stir to bring the ingredients together.
Put the lid on and cook for 1-2 minutes only.
When the seafood is done, get the pot of broth and the soup simmer down.
Then add the seafoods into the soup. Mix to bring together the flavor.
Turn on the stove and add the milk.
Put the cover on and bring it to light boil.
Serve in a bowl.

How to take out meat from clawed lobster?
Twist and pull the lobster tail to remove it.
Grab the arm at the joint, twist and pull the arms to separate them from body.
To get the meat from tail, squeeze the edge of the tail to crack the shell. When it cracks pull it apart and take out the meat.
To remove the claws from the arms, break them to separate.
Use a kitchen shear to cut the arm and take out the meat.
To get the meat out of the claw, break and remove the claw cleanly.
Then cut along the crease of the claw and the meat comes out easily.

Recipe Summary

Difficulty Level: 
If you are crazy for seafood then you must surely have this appetizing chowder which is made by lobsters, clams, scallops , veggies and spices. The warm dish makes a perfect appetizer option for cold winter evenings and can be even relished as a full meal. So, if it all sound good to you, watch the video now!

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Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2757 Calories from Fat 1259

% Daily Value*

Total Fat 142 g219.2%

Saturated Fat 82.6 g413%

Trans Fat 0 g

Cholesterol 1175.6 mg391.9%

Sodium 4225.4 mg176.1%

Total Carbohydrates 156 g51.9%

Dietary Fiber 15.4 g61.5%

Sugars 71.4 g

Protein 222 g444.3%

Vitamin A 993.1% Vitamin C 206.1%

Calcium 219.8% Iron 378.8%

*Based on a 2000 Calorie diet

Seafood Chowder Recipe Video