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Carp Chowder: Cajun Cuisine meets Boston Chowder

Nonna tried something new. She took some Asian Carp, clams, potatoes, and corn on the cobb and made a chowder. Wasn’t too bad, if she says so herself!

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Carp Chowder: Cajun Cuisine meets Boston Chowder

  • Servings: 3-4
  • Difficulty: Easy
  • Print

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

    1. Ground Carp fillets twice. Remove bones in-between grindings.
    2. Put butter and olive oil in a pot and heat. Melt butter.
    3. Add a splash or 2 of cooking Sherry, onions, and garlic.
    4. Sauteé onions and garlic. Onions should be translucent.
    5. 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.
    6. After 15 minutes, add clams, carp, corn on the cobb, 2 more cups of chicken broth, and seasonings. See Notes 1 & 2
    7. 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!


Spaghetti & Meatballs

This sauce was passed down from Nonna’s Great Grandmother “Mama Tess,” who immigrated from Sciliy in 1903. In fact, several limbs of the family tree and Nonna’s children, also, make this sauce. Both among the family branches and within the 5th generation, there are very few recipe adaptations (and those aren’t worth mentioning!!!). Mama Tess’ living and cooking relatives, especially Nonna, hope you enjoy this as much as the family does!

Click here for the written recipe!

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Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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