Clam chowder by uncle Gosha. Step by step picture recipes in cooking blog.

Clam chowder by uncle Gosha

One cold grey evening, many good and hungry people gathered in a large, cosy kitchen. And they wanted a hot soup so much that uncle Gosha cooked as many as four: fragrant, rich, and nourishing soups with the time-tested recipes. Everything was so delicious and sincere that although some of us did not meet uncle Gosha again, we still cook soups with his recipes. We start the season with a creamy porcini soup with croutons (where would we be without them?). Then the time comes for the roasted pumpkin soup, and with cold weather, when you want warmth – not only outside, but also inside 😂 – we cook Mexican chili soup and creamy Boston clam chowder. Uncle Gosha is one of the “scattered around the world” Odessa-natives, he lives in America and cooks American food with Odessa style 😉

  • Prep time: 35 minutes
  • Cook time: 20 minutes
  • Serves: 4-6
  • Difficulty: medium
  • Course: soup
  • Cookware: large pot
  • Cuisine: American

Ingredients

  • 1½ litre water
  • 250 g fresh or frozen scallops
  • 200 g shrimps, unpeeled
  • 1 head of red fish (trout or salmon) plus ridge (total weight 800 g)
  • 125 g bacon
  • 2 halves of sun-dried tomatoes, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 large potatoes, peeled and finely diced
  • 1 medium onion, peeled and finely diced
  • 1 celery stick, finely chopped
  • ½ fresh hot red pepper, finely chopped
  • 3 tbsp flour
  • 100 ml single cream
  • olive oil for frying
  • butter for frying
  • saffron
  • tarragon
  • bay leaf
  • salt

Cooking method

Step 1

If the scallops are frozen, defrost them in advance. Pour water into a pot, add scallops, bring to boil and simmer. Peel the shrimps. Add the shells and heads of the shrimps to the scallops, and set aside the meat. Add fish head and ridge, and bay leaf to the stock. Simmer the for 1 hour. Strain the cooked stock. Finely chop the scallops, remove the fish from the bones and put in a separate container.

Step 2

Finely chop the bacon and fry until crispy. Put the cooked bacon on a kitchen paper to absorb excess fat. Fry the garlic in a separate frying pan in olive oil until half cooked. Add shrimps with sun-dried tomatoes to the garlic and fry for another 3-5 minutes.

Step 3

Fry onions, potatoes, and celery with a bit of little olive oil and butter in a large pot until golden brown. Add saffron and tarragon, 2 tbsp flour, stir and cook for 2 minutes (the flour should not darken). Stirring constantly, pour in the fish stock. Add fried bacon, fish, scallops, and salt. Bring the soup to boil and simmer for 20 minutes. Add 1 tbsp flour to the cream and mix well. 5 minutes before the soup is ready, add cream mixture and hot pepper. Before serving, put a few shrimps in a plate. Garnish the soup with garlic croutons and serve.

Cook clam chowder

My tips and tricks:

Clam chowder by uncle Gosha. Step by step picture recipes in cooking blog.At Fisherman’s Wharf in San Francisco, this soup is usually served in bread. Buy a small round loaf of bread with a firm crust, carefully cut all the flesh out and serve the clam chowder in a bread bowl. A drop of Tabasco or Worchester will add heat to the soup.

Clam chowder by uncle Gosha
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: soup
Cuisine: American
Serves: 4-6
Ingredients
  • 1½ litre water
  • 250 g fresh or frozen scallops
  • 200 g shrimps, unpeeled
  • 1 head of red fish (trout or salmon) plus ridge (total weight 800 g)
  • 125 g bacon
  • 2 halves of sun-dried tomatoes, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 large potatoes, peeled and finely diced
  • 1 medium onion, peeled and finely diced
  • 1 celery stick, finely chopped
  • ½ fresh hot red pepper, finely chopped
  • 3 tbsp flour
  • 100 ml single cream
  • olive oil for frying
  • butter for frying
  • saffron
  • tarragon
  • bay leaf
  • salt
Cooking method
  1. If the scallops are frozen, defrost them in advance. Pour water into a pot, add scallops, bring to boil and simmer. Peel the shrimps. Add the shells and heads of the shrimps to the scallops, and set aside the meat. Add fish head and ridge, and bay leaf to the stock. Simmer the for 1 hour. Strain the cooked stock. Finely chop the scallops, remove the fish from the bones and put in a separate container.
  2. Finely chop the bacon and fry until crispy. Put the cooked bacon on a kitchen paper to absorb excess fat. Fry the garlic in a separate frying pan in olive oil until half cooked. Add shrimps with sun-dried tomatoes to the garlic and fry for another 3-5 minutes.
  3. Fry onions, potatoes, and celery with a bit of little olive oil and butter in a large pot until golden brown. Add saffron and tarragon, 2 tbsp flour, stir and cook for 2 minutes (the flour should not darken). Stirring constantly, pour in the fish stock. Add fried bacon, fish, scallops, and salt. Bring the soup to boil and simmer for 20 minutes. Add 1 tbsp flour to the cream and mix well. 5 minutes before the soup is ready, add cream mixture and hot pepper. Before serving, put a few shrimps in a plate. Garnish the soup with garlic croutons and serve.
My tips and tricks
At Fisherman's Wharf in San Francisco, this soup is usually served in bread. Buy a small round loaf of bread with a firm crust, carefully cut all the flesh out and serve the clam chowder in a bread bowl. A drop of Tabasco or Worchester will add heat to the soup.