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Carp Chowder: Cajun Cuisine meets Boston Chowder
Ingredients
- 1-2 Asian Carp fillets
- 1/2 pound clams (or 2 cans)
- 1.5 cups heavy whipping cream
- 4 cups chicken brothd
- 2 tablespoons Goat Butter
- Splash of Olive Oil
- Cooking Sherry
- 1 large onion (chopped)
- 1/4 cup garlic (minced)
- 2-3 corn on the cobb stalks (halved)
- Dan Pastorini’s Garlic and Herb Seasonings See Note 1
- Gumbo Daddy Cajun Seasonings See Note 1
- Jacobsen Chili Salt See Note 1
- Louisiana Hot Sauce
- Cajun Power Garlic Sauce
Directions
- Ground Carp fillets twice. Remove bones in-between grindings.
- Put butter and olive oil in a pot and heat. Melt butter.
- Add a splash or 2 of cooking Sherry, onions, and garlic.
- Sauteé onions and garlic. Onions should be translucent.
- Add 2 cups chicken broth, heavy whipping cream, potatoes, and seasonings. Cover and simmer for 15 minutes. Potatoes should be about half way cooked through. A fork should penetrate the potatoes with little effort.
- After 15 minutes, add clams, carp, corn on the cobb, 2 more cups of chicken broth, and seasonings. See Notes 1 & 2
- Simmer until everything is cooked through. No lid.
Note 1: Nonna used her favorite spices. However, there are a lot of different spices the would go well with this recipe. Here are few ideas: lemon salt, lemon juice, lemon pepper, cappers, white wine, red pepper, white pepper, bay leaves, tarragon, celery sticks, bell peppers, green onions…
Note 2: All the online recipes I, Aunt Winkie, checked used the clam juice just as Nonna did. However, I would have drained & rinsed the clams in an attempt to reduce the “fishy taste”. Fresh clams are also best if you can get them. Just a thought or two, but Nonna is a much better cook than I am!