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Seafood recipes


2 Tbs. canola oil

2 c. diced celery

1 c. diced Vidalia onion

¼ c. garlic and shallots (finely chopped or puréed)

2 Tbs. cracked black pepper

1 Tbs. dried thyme

2 bay leaves

1 c. diced and rendered bacon (start with 2 cups diced and reserve grease)

1 qt. strong chicken broth (or clam broth)

1 qt. half-and-half

1 c. heavy cream

2 c. diced and cooked potatoes

 2 Tbs. fresh chopped herbs such as parsley, thyme, chives, oregano

Salt to taste

¾ lb. unsalted butter

1 c. flour

Ingredients to have on hand for service

1 c. chopped fresh clams or lightly steamed clams

2 c. fresh scallop pieces

1 c. smoked or lightly roasted oysters

1 lb. fresh crabmeat

2 c. chicken or clam broth

Sauté the first seven ingredients, canola oil through bay leaves, in a 6 qt. stock or sauce pot until veggies are softened. Meanwhile, render bacon in a separate pan. Add bacon through cream and bring to a steady simmer or light boil. Add potatoes, h...

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