Seafood chowder recipes from famous cooks Emeril Lagasse and Martha Stewart provide different takes on a classic maritime meal. Emeril’s version is a shellfish only recipe while Martha mixes a blend of seafood and salt pork for a more traditional version.
Emeril’s version needs one tablespoon of vegetable oil in a large saucepan heated over medium heat. Stir in 2 cups of chopped yellow onions, 1 cup of chopped celery and 1/2 cup of diced carrot and saute until soft and tender. Add 4 cups of clam juice, 3 cups of tomatoes and bring to a boil. Stir in 1 1/2 pounds of quartered new potatoes, 2 cups of sweet corn and simmer until the potatoes are tender. Add 4 pounds of raw cleaned shellfish, such as shrimp, oysters, crab, lobster or whole mussels and clams and simmer five minutes. Season to taste and serve.
For Martha Stewart’s version put 1/4 cup of cooked salt pork cut into 1/8 inch cubes into a Dutch oven over low heat with one tablespoon of olive oil. Add 1 large chopped onion, 1 1/2 cups of chopped celery and cook until soft. Pour in 1 1/2 quarts of fish stock with 2 bay leaves and bring to a simmer. Add 4 cups diced russet potatoes and cook until tender. Stir in 1 pound of peeled shrimp, one pound of cod fillets and 2 pounds of Manila clams. Simmer five minutes, stir in one cup of heated heavy cream and season to taste.