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Category Archives for "Seafood Soups"

How to Make a Scallop Bisque with Sage

| Seafood Soups

A scallop bisque is a rarity in the bisque world. You don’t see it much, if ever, on restaurant menus, do you? Let’s face it, 99% of all bisques made in restaurants are lobster bisque. I’ll take an educated guess and say you’ve never tried a scallop bisque before. Me neither until I made this […]

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How to Make Salmon Bisque with Dill

| Seafood Soups

Ever have a salmon bisque? Of course not! Neither did I until I made it myself. A true bisque is typically made with shellfish because the shells make a deeply flavored stock. It’s the shellfish stock, not the meat, that’s truly the key to making a great tasting bisque. Fish broth, wonderful as it is […]

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Bluefish Chowder Recipe

| Chowder

I grew up fishing for bluefish every summer on the Long Island Sound and it’s among my fondest childhood memories. Man do they put up a fight! But it’s only recently that I’ve learned to appreciate them for their culinary potential. Bluefish have a high oil content which means they’re fantastic eating when prepared fresh but […]

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Portuguese Clam Chowder

| Chowder

Few New Englanders are aware that there’s another type of clam chowder in New England that is a tomato-based red clam chowder. This may be shocking to most New Englanders who once tried to criminalize adding tomatoes to chowder. But in pockets around New England, there’s exists a little-known Portuguese clam chowder that bears little resemblance […]

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Maine Clam Chowder with Steamers

| Chowder

The defining characteristic of Maine-style clam chowders is that traditionally they’re made with milk and never thickened with flour. In comparison to other types of clam chowder in New England, the northernmost New England versions are on the thinner and brothier side of the chowder spectrum. This doesn’t mean a milky Maine clam chowder isn’t hearty […]

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Long Island Clam Chowder: What It Is and How to Make It

| Chowder

If you have strong opinions about chowder you might freak out when you learn about a Long Island clam chowder. Judging from the cover pic you’re probably already a little alarmed. Yeah, it’s pink. I know, strange, isn’t it? We all know chowder allegiances run deep in the Northeast. Everyone claims the version they grew […]

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Scallop Chowder with Wild Mushrooms and Chives

| Chowder

Scallop chowder makes a nice alternative to the ubiquitous New England clam chowder. In fact, you could use almost any type of seafood in chowder. The scallop chowder recipe below is featured in my new cookbook, New England Soups from the Sea, and includes 17 other chowder recipes that use different types of clams, fish, […]

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Portuguese Seafood Stew with Clams

| Seafood Soups

Have you ever had a Portuguese seafood stew? If not, you’re in for a treat today because I made a Portuguese seafood stew with clams recently that is absolutely TO. DIE. FOR. I’m talking about a time-stopping sort of deliciousness that will make you weak in the knees. I swear it is that good. Now […]

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Traditional Oyster Stew Recipe

| Seafood Soups

The great thing about making an oyster stew is that it is ridiculously simple. If you’re a total oyster stew-making newbie there are a few basic things to know before you get started. What is an Oyster Stew? First, I’m not sure why it’s called a stew but it’s really more of a brothy soup. […]

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