This week, Mike Harden, owner of Lobstercraft, shows Tina Redwine how to prepare seasonal seafood dishes.
Clam Chowder
Ingredients
1⁄2 Cup of butter
1 1⁄2 Large Onion
3⁄4 Cup all purpose flour
1 Quart large clams
6 (8oz) clam juice
1 Can (48oz) chicken stock
1 Lb Potato cubed
3 Cups Half-and-Half
Salt and Pepper
1⁄2 Teaspoon dill weed
Method
Melt butter in pot. Add onions and saute until clear. Stir in flour. Cook 2-4 minutes • In separate pot bring clams and clam juice to boil and then simmer for 15 minutes • Boil potatoes for 15 minutes • Combine with onions and clams into one pot. Add half-and-half, salt and pepper to taste, and dill.
Contact
Mike Harden
Fairfield, CT
1891 Post Road. Fairfield, CT 06824.
Norwalk, CT
24C Monroe St. Norwalk, CT 06854.