Thank you so much.
Lulu, has asked me to Post this. It's favorite of our family. My MIL Passed this on to me. So here goes!
-IRENE'S SEAFOOD CHOWDER-
1 lb. Lobster Meat (Canned or Frozen) you can add more, according to taste and love of lobster**
1 lb. Large Scallops(Cut to Bite-Size Pieces)
1 lb. Large Cooked Shrimp (Cut to Bite-Size with Shell Intake for Pickers)
1 lb. Can Crabmeat
1 lb. Clams (Canned, with liquid drained)
1 small container of milk
1 Can of Snow's Clam Chowder
1 stick of butter
1 small container of half/half (Half Cream/Half Milk) for thickness
1 small container of Cream (For Thickness, add to consistency you want)
1/2-3/4 large Onion (Chopped)
" " Celery Stalk (Chopped)
Lemon & Herb Seasoning, Great Vegetables/Seafood
Salt
Pepper (Fresh Ground is Best, Regular will do just fine)
Add all liquid ingredients in a large pot, (your largest*) on Low-Med, until you add your Onion/Celery mixture, then increase heat to Medium.
In small sausepan, I like to saute onions and celery together. Just enough for onions to be pearlesqued., and celery to soften. Add to liquid.
After Onion/Celery has been added just start adding Seafood.
This recipe does not take long to heat. There's more preparation time involved, then actual cooking. I'd like to say your chowder will be ready to serve within a Half an Hour (30min)
Note: This is a little bit of Heaven Here on Earth! It is rich/fattening. So to:" ALL MY POUNDBUSTING SISTERS"
I'm sure you know how to cut the Milk/Cream Mixture. Make your appropriate Substiutions.
Margine for Butter (Taste should be the same)
Use more Half/Half (Eliminate the Cream all together)
Once your family tries this, "It's On Girl
!"
Summerwaters
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