January 15, 2017
Dinner, Lunch, Main Dish,
Soups/Stews, Shellfish, Lobster, Native American, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Fall/Autumn, Regional Holiday, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Sugar-Free, Make it from scratch, Clams, Spicy, Spring more
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"This chowder is so easy to make and it is a great belly warming meal I love to serve on a cold winter day. It is creamy and hearty, Mmmmmmm. We like ours spicy so I use 1/2 teaspoon of the ground chipotle pepper"
Melt the bacon drippings in a heavy bottom pot and add the onion and garlic; cook until onion begins to soften.
Add water, celery ends, potatoes, lobster meat with brine juice, baby clams with the juice, whitefish, chipotle pepper and dried thyme; bring to a boil, reduce heat and simmer for 30 minutes or until fish and potatoes are cooked.
Stir in the cream, warm through and serve.
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