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Awesome Information

Two bowls of chowder

frequently asked questions

All seafood should be precooked before adding it to the chowder at the end. The exception to this rule are the shrimp and scallops. You can add these in at the end immediately after you bring the chowder to a boil and then decrease the heat. Let the raw seafood cook for 5 minutes. The shrimp and scallops cook very quickly, make sure you don’t over cook them, the may have a chewy texture if you do. See the illustration below.

Seafood cooks very fast and you will want to avoid overcooking. Overcooking will result in a sub par experience. The list below explains what to expect when seafood is properly cooked.

  • Fish with fins - 145 degrees or cook until flesh is opaque and separates easily with a fork
  • Shrimp, lobster, crab, and scallops - Cook until flesh is pearly or white, and opaque
  • Clams, oysters, mussels - Cook until shells open during cooking (**Throw out any that do not open after cooking)

Most grocery stores in the country carry seafood. Not every area has all possible items and can be impacted due to the time of year. If you are not able to find what you need for your chowder, there are many online alternatives. We have linked some sefood partners on the products page for your convenience.

All seafood should be precooked before adding it to the chowder at the end. The exception to this rule are the shrimp and scallops. You can add these in at the end immediately after you bring the chowder to a boil and then decrease the heat. Let the raw seafood cook for 5 minutes. The shrimp and scallops cook very quickly, make sure you don’t over cook them, the may have a chewy texture if you do. See the illustration below.

Seafood cooks very fast and you will want to avoid overcooking. Overcooking will result in a sub par experience. The list below explains what to expect when seafood is properly cooked.

  • Fish with fins - 145 degrees or cook until flesh is opaque and separates easily with a fork
  • Shrimp, lobster, crab, and scallops - Cook until flesh is pearly or white, and opaque
  • Clams, oysters, mussels - Cook until shells open during cooking (**Throw out any that do not open after cooking)

Most grocery stores in the country carry seafood. Not every area has all possible items and can be impacted due to the time of year. If you are not able to find what you need for your chowder, there are many online alternatives. See below for a list of online seafood retailers.

The Ultimate List of Where to Buy Seafood Online

How to Cook and Shuck a lobster

How to cook Steamers (soft shell clams)

How to pan sear scallops

Add a Cream or No Cream

When making the Chowda, many people enjoy the natural flavors without adding the cream.

Others, love to add some cream to slightly thicken while adding some color.

Either way is goodness !!!

A bowl of seafood chowder
A filling bowl of seafood chowder

Ready to try the Chowda??

Learn how to make Proper Chowda and get our exclusive Chowda Kit!