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Category Archives for "Seafood Soups"

Oyster Chowder with Spinach

| Chowder

An oyster chowder is not exactly a common chowder. It’s like a dear friend with a lavish lifestyle. You love this dear friend but you know you’re going to have to shell out some cash every time you hang out. However, on occasion, it’s totally worth it. Unlike the bold flavors of clam chowder, oyster […]

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Smoked Haddock Chowder with a Poached Egg

| Chowder

A poached egg in a chowder? Oh yes indeed! Better yet, not just any chowder but a smoked haddock chowder. It just so happens that the flavors of smoked fish and an egg yolk complement each other really well. Who knew? Well, I guess you could say millions of Asian people certainly know, perhaps not […]

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A Crab Stew Recipe from New England

| Seafood Soups

Truth be told, you’ll find very few recipes, be it online or in cookbooks, for a New England-style crab stew. Same for crab soups. New England quahogs, lobsters, and mussels are much more popular in New England soups and stews than local crabs. So when I decided I wanted to make a New England-style crab […]

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How to Make Crab Stock

| Bone Broths

Crab stock is not something many people make at home, at least not here in New England. However, the method for making crab stock is almost identical to lobster stock, a stock that is probably more familiar to New Englanders. And the result is the same – a wonderful, richly flavored stock that can be […]

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The Little-Known Nutrient in Seafood Soups

| Gut Health

In case you were guessing, the little-known nutrient in seafood soups is NOT omega-3s. Everyone knows about the health benefits of omega-3s. I know it. You know it. Your mother knows it. My mother knows it. Every doctor, every health website and every major health organization has been telling us this for decades now. Heck […]

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Traditional New England Scallop Stew

| Seafood Soups

A New England-style scallop stew is basically in the style of a traditional oyster stew. These old-time New England shellfish “stews” are not really stews but rather brothy soups made with a combination of broth and milk or cream. Oyster stew is by far the most famous because in the late 19th and early 20th […]

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New England Cioppino

| Seafood Soups

With all due respect to gumbo, cioppino is America’s most popular native seafood stew. Cioppino originated in San Francisco in the late 19th century with Italian immigrant fisherman who adapted similar native dishes, such as zuppa di pesce, into a unique tomato-based seafood medley. It has ventured far beyond its humble beginnings to become a […]

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New England Bouillabaisse Recipe

| Seafood Soups

There are times when the beauty in this life stops you dead in your tracks. A misty mountain vista with shades of blue and purple, a fiery orange sunset that lights up the sky, an uplifting piece of music. The same could be said of a New England bouillabaisse. When it’s done right, it’s like […]

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Zuppa di Pesce (Italian Fish Soup)

| Seafood Soups

Zuppa di Pesce, a tomato-based Italian fish soup, probably has as many variations as there are stars in the galaxy. Though it’s called a soup it’s more like a fish stew and usually also includes a variety of shellfish. My guess is that Zuppa di Pesce was the precursor to cioppino, the famous Italian-American seafood […]

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Traditional Clam Bisque and Tomato Clam Bisque

| Seafood Soups

People who like clams generally speaking you’ll fall into one of two categories: clam lovers and clam likers. Clam lovers can be summarized in four words: the brinier the better. They love raw clams on the half shell, steamers dipped in clam broth, and the clammiest clam dishes you can possibly make. If that describes […]

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How to Make a Mussel Bisque with Fennel

| Seafood Soups

The first time I made this recipe I made it the way everyone makes a mussel bisque. That is, you steam the mussels, strain the broth, remove the mussel meats from the shells and set them aside. Then you make the bisque. The reserved mussel meats are added whole at the end. Well, I didn’t […]

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