Recipe From The Past: Seafood Chowder

Recipe From The Past: Seafood Chowder

A request for this recipe got me thinking….it is in our cookbook and for many readers has been a long-time favorite. Maybe it was time to revisit it and update the instructions and offer some tips on the seafood when shopping. A few years ago, finding packets of clams and shrimp was common, now though, they are pretty much gone. Which was sad, because just like tuna, the pouched version was often tastier – and more so quite trail-friendly. Ah well! Still, this classic recipe can be adapted.

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While pulling together a variety of canned seafood from Trader Joe’s this week (oops, I bought clams when I meant to get shrimp..oh well, no loss! Really, you can use whatever calls to you. Even oysters!) Granted, if you can fidn cans with pop-tops, get those.

I also noticed that Old Bay® Seasoning has other flavors, so I had to try out one of them…and with a few more changes it was time to get cooking.

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Crab and Clam Chowder

In a quart freezer bag:

Also take:

Directions:

One Pot Method:

Drain crabmeat, discarding water. Drain clam juice into cooking pot. Add 2 cups water and oil, bring to boil. Add in crabmeat and clams, and dry ingredients. Stir well, take off stove, cover and let sit for 5 minutes. Stir well and add hot sauce if desired.

In cool temperatures or at altitude, a pot cozy will retain heat.

FBC Method:

Drain crabmeat, discarding water. Add the oil, crab meat and clams along with 2 cups just below boiling water to freezer bag, in a FBC cozy. Stir, seal and let rest for 10 minutes. Stir well and add hot sauce if desired.

PS: What’s up with the popcorn? Try it. It is awesome on top of soup…..Like croutons. Just different…hah!

Serves 2.

The Original Seafood Chowder (From Freezer Bag Cooking: Trail Food Made Simple)

In a quart freezer bag:

  • ½ cup instant mashed potatoes
  • ½ cup dry milk
  •  1 Tbsp butter powder (or use Butter Buds/Molly McButter)
  •  1 tsp Old Bay® seasoning
  •  A couple shakes of celery seed

Also take:

  • 1 pouch or can EACH of tiny shrimp and crab meat

FBC Method:
Add the seafood (if in cans, drain first), and 2 cups boiled water to the bag (set in a cozy). Stir well, seal and let sit for 10 minutes.

Notes:
When this recipe was done, in 2005, finding pouched sea food was easy. If you cannot find it, or hate cans, you can use dried. Use about ¼ cup dried each, rehydrate first in a separate bag, then add to recipe as directed.

This is prepared FBC (Freezer Bag Cooking). To prepare one pot, bring water to boil in a pot, add in seafood and dry ingredients, take off heat and let sit for 5 to 10 minutes.

Serves 1 to 2.

~Sarah

 photo SarahSig_zps0e9c8316.png

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