FOOD

RECIPE: Muriel’s award-winning Newport chowder – News – The Newport Daily News

Newport Chowder Company, which opened in May, is sharing the family recipe made by Muriel Barclay de Tolly of the former Muriel’s restaurant. This chowder got Muriel inducted into the “Newport Chowder Hall of Fame in 1988.” Recipe yields 10-12 servings.

Newport Chowder Company, which opened in May, is sharing the family recipe made by Muriel Barclay de Tolly of the former Muriel’s restaurant. This chowder got Muriel inducted into the “Newport Chowder Hall of Fame in 1988.” Recipe yields 10-12 servings.

Ingredients:

1/3 cup butter

1 small diced onion

1/3 lb. each chopped shrimp, scallops and scrod

10 small cooked and diced red bliss potatoes (or substitute two 15 oz. cans of cooked diced potatoes)

1/2 gallon half & half

1 tsp. salt & 1/2 tsp. pepper

“Secret Potion” of spices from Newport Chowder Company

3/4 cup flour

1 1/2 cups heated milk

NOTE: Feel free to substitute any seafood in this recipe.

Directions:

1. In skillet, saute butter and onion. Add seafood and cook for 3-5 minutes. Set aside

2. In large pot, combine half & half, potatoes, salt, pepper and “Secret Potion.” Cook over medium heat for 15 minutes – DO NOT BOIL

3. Put flour in a small saucepan and slowly add milk, whisking constantly to make a smooth paste.

4. Slowly add paste to large pot. Mix in seafood. Continue to cook over medium heat for 20 minutes, stirring frequently.

 5. Enjoy!

To find the spice mix, visit newportchowdercompany.com.


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