Ingredients for Maidstone Club Chowder Golfer's Stew
- 1 pound monkfish fillets, cut into 1-inch pieces
- 1 pound littleneck clams, scrubbed
- Rock Shrimp
- 4 ounces bacon, diced
- 2 celery stalks, chopped
- 1 large onion, chopped
- Dill
- 1 teaspoon fresh thyme
- Paprika
- Bay Leaf
- Cayenne Pepper
- Lea & Perrins Worcestershire Sauce
- Tabasco Sauce
- Sherry Wine
- Potatoes
- All Purpose Flour
- 4 tablespoons butter
- 2 cups heavy cream
- Lemon
- Salt And Pepper
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How to Make Maidstone Club Chowder Golfer's Stew
- Melt 4 tablespoons of butter in a large pot over medium heat. Add 1 large chopped onion, 2 chopped celery stalks, 4 ounces of diced bacon, and 1 teaspoon of fresh thyme.
- Cook for 20 minutes, stirring occasionally, until the vegetables are softened and the bacon is crisp.
- Add 1 pound of monkfish fillets (cut into 1-inch pieces), 1 pound of littleneck clams (scrubbed), and 8 ounces of rock shrimp.
- Stir in 2 tablespoons of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of cayenne pepper (optional), and 1/4 teaspoon of paprika. Cook for 15 minutes, stirring frequently, until the sauce slightly thickens.
- Pour in 2 cups of heavy cream and add 2 cups of cooked diced potatoes. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
- Stir in 2 tablespoons of lemon juice. Season with additional salt and pepper to taste. Serve hot, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
13g
Fat
160g
Carbs
17g
