plus a few diced carrots to add color, along with cut up "fresh" mushrooms and the appropriate seasoning.Īfter 3 or four hours of covered slow cooking, with stirring the pot every 15 to 20 minutes, I add the meat from two large cooked and chunked "Lobster Tails" while then adding cut up chunks of "King and Stone Crab".Īs the above slow cooks for the next hour and a half I make my "dinner rolls". I then add a quart of half and half, one quarter pound stick of real butter, finely chopped half of a fresh onion, some finely chopped parsley and 3 good sized potatoes that have been washed, peeled, diced and precooked. Into my Wolfgang Puck's 7qt Cafe' Collection slow cooker which I've placed on low, I empty four 18.8oz cans of either Progresso or Campbell's chunky New England style clam chowder as my base. I have yet to find anyone who's turned down my Super Bowl, homemade New England style "seafood" clam chowder and dinner rolls. If anyone knows of another great New England Clam chowder spot I'd be glad to take a trip and take the taste bud challenge.
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