clam juice

Course: 
  • 4 tablespoons butter
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup  all-purpose flour
  • 2 cups milk
  • 8 ounce bottle clam juice
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon Tabasco pepper sauce
  • 1 lb flounder fillets, cut into 1-inch pieces
  • 2 cups cooked potatoes, cubed and peeled
  • 17 ounce can whole-kernal corn, undrained

Vermilion Bay Fish Chowder

Vermillion Bay Fish Chowder 

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Course: 
  • 2 potatoes, peeled and diced
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 teaspoon paprika
  • 1 bottle (8 ounces) clam juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (4 ounces) green chiles, chopped
  • 1 jar (2 ounces) pimientos, chopped
  • 1 cup half and half
  • 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
  • 1/2 lb medium-sized shrimp, peeled and deveined
  • lemon juice to taste

Winter Seafood Chowder

Winter Seafood Chowder 

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