Downeast Chowda

Name: Downeast Chowda
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6-12 serving(s)
Ingredients: 20 large mussels; 4 cups large clams; 1 1/2 lbs lobsters; 1 cup diced onion; 4 cups corn on the cob (if can 2 cans sweet whole corn) or 4 cups frozen corn, is fine (if can 2 cans sweet whole corn); 5 cups of diced bakers potatoes (they keep from sogging better); 1/2 cup celery, finely chopped; 1/2 gallon salt water (if not, regular water is ok add 1 or 2 light beers less water, 16 ounce); 1 pinch salt; 1 pinch pepper; 1 cup flour; 1 tablespoon starch; 2 1/2-3 cups milk (2 cans can milk) or 2 1/2-3 cups half-and-half, is ok (2 cans can milk); 1 cup fresh chopeed chives (about 1/4 inch long)

Submitted by monty420

"This is old-fashioned one passed through many generations. These are common ingredients you can get at any wharf here in Maine--if not I'll add canned sub too. Hope you enjoy this New England shell chowder (seafood)."

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 6-12

ingredients

20 large mussels
4 cups large clams
1 ¹⁄₂ lbs lobsters
1 cup diced onion
4 cups corn on the cob (if can 2 cans sweet whole corn) or 4 cups frozen corn, is fine (if can 2 cans sweet whole corn)
5 cups of diced bakers potatoes (they keep from sogging better)
¹⁄₂ cup celery, finely chopped
¹⁄₂ gallon salt water (if not, regular water is ok add 1 or 2 light beers less water, 16 ounce)
1 pinch salt
1 pinch pepper
1 cup flour
1 tablespoon starch
2 ¹⁄₂ - 3 cups milk (2 cans can milk) or 2 1/2-3 cups half-and-half, is ok (2 cans can milk)
1 cup fresh chopeed chives (about 1/4 inch long)

directions

Place clams, muscles in pot with lobster on top to steam( if they are in the shell). Add sea water till shellfish is half under or (water beer mixture); cover.
Boil at medium-high till all shell fish is open. Turn to lowest setting, cover and let sit (lobster will take longer and will cook while setting). If you are using canned ingredients, skip this step.
Now in a separate medium-size pot add remaining sea water or beer mixture. Bring to boil. Add potatoes, corn, onion, salt, pepper, and celery.
Bring to slow boil.
Now we take our shellfish from the pot (DO NOT DRAIN) remove from shell keeping separate piles. Clean mussels and remove bellies from both. Dice into small chunks. Now make three piles--1 lobster, 1 clam, 1 mussel. Make a visual to see if piles are close to same size (mussels will be much less, it's ok).
Add seafood to potatoes; let boil.
With a ladle scoop broth from the boiled clams being careful not to scrape bottom or stir it up and add to keep a constant boil but not to drown the mixture. You will use most of it though. Let boil for 20 minutes or so.
Bring to lowest setting. Add milk bring back to low boil. Stir, stir, stir. Add sifted flour and starch mix. It should thicken real quick. Add salt & pepper to taste. Remove from heat stirring often till cool.
Serve with fresh sprinkled chives as a garnish.