Seafood Chowder

Name: Seafood Chowder
Yield: 6 servings
Cuisine: United States
Ingredients: 2 tablespoons dry sherry; 2 slices of bacon, diced; 1 cup heavy cream; 2 teaspoons chopped parsley; ½ teaspoon salt; 1½ teaspoons grated lemon rind; ¼ pound mushrooms, sliced; 1 egg yolk; ¼ teaspoon ground mace; ⅛ teaspoon freshly ground black pepper; 3 cups milk; 2 tablespoons butter; 2 tablespoons finely minced onion; 1 can (7 to 8 ounces) crabmeat, picked over and flaked; 1 pint shucked oysters or 2 cups (two 8-ounce cans) frozen oysters; ½ pound raw shrimp, shelled and deveined; ⅛ teaspoon ground basil

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 slices of bacon, diced
2 tablespoons finely minced onion
2

Americas
United States
New York
Soup

Method

Sauté the bacon and onion together until the onion is tender. Add the butter and mushrooms and cook for two minutes. Stir in the milk, all but two tablespoons of the cream, the lemon rind, salt, mace, pepper and basil.
Bring the mixture slowly to a boil. Add the oysters, shrimp and crab-meat. Heat for about five minutes, until the shrimp turn pink.