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Classic Seafood Recipes & Fish Recipes
Seafood Soups, Chowders, Bisques and Gumbos

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SEAFOOD SOUPS

GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (‘96)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)

LOBSTER CHOWDER
(Boston Cooking-School Cook Book, 1896)


    2 lb. lobster.
    3 tablespoons butter.
    2 common crackers, finely pounded.
    4 cups milk.
    1 slice onion.
    1 cup cold water.
    Salt.
    Paprika or cayenne.


Remove meat from lobster shell and cut in small dice.

Cream two tablespoons butter, add liver of lobster (green part), and crackers;

scald milk with onion, remove onion and add milk to mixture.

Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice.

Season with salt and paprika.

 

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