It’s Tuesday and we are back to our regularly scheduled 9th week of 50 States of New Recipe Tuesday. The next state in our journey is New Hampshire, which joined the US on June 21, 1788.
I found New Hampshire to be a true “in between” state. Its neighbors, Maine and Vermont, are known for very specific things, namely lobster and maple syrup, respectively. But poor New Hampshire, although having both of these things, is not specifically known for them, nor for really anything else in particular. They do not have a state food, and only recently deemed the pumpkin their state fruit. So what to do?
I did find that although they only have 18 miles of Atlantic coastline, they are a very seafood heavy state. And along with that, I discovered a recipe for a very well known restaurant in Portsmouth called Newick’s.
Jack Newick was an experienced lobsterman by the age of 18, and in 1940 opened a lobster shack in Dover Point. Since then, he has built a huge establishment, which is known for its “chowda”, especially their Seafood Chowder with Lobster.
This particular dish is based on the classic clam chowder, but takes it to a whole new level with the tons of seafood in the bowl. Shrimp, bay scallops, cod, clams and lobster overflow the creamy soup and make this a delicious and incredibly filling meal. The original recipe calls for fresh clam meat, whole lobsters and haddock. It also makes a ton of soup. Since I was only making this for three people, and some of the fresh ingredients are not available right now, I halved the recipe and used some exchanges, without detriment to the original intent. I am including my recipe below. If you are interested in the original, you can find it on my Pinterest seafood page.
I give this one a solid A. Although it takes a little bit to prep, it comes together fairly quick and is full of flavor. Everyone in the house enjoyed it.
Recipe (adapted from yankeemagazine.com and Newick’s Lobster House)
Seafood Chowder with Lobster
- 3 – 4 oz lobster tails
- 2 cups plus ½ cup lobster cooking water
- 1 ½ cups diced red potatoes, skins on (cut into ¼-inch cubes)
- 3 strips thick-cut bacon, diced
- 2 tablespoons salted butter
- ½ medium-size onion, cut into ¼-inch cubes
- 1 rib celery, cut into ¼-inch cubes
- 1/8 cup all-purpose flour
- 1 – 8 oz bottle clam juice
- 1 cup light cream
- 1/2 pound bay scallops
- 2 cans chopped clam meat, drained and rinsed
- ¾ pounds cod filet, skinned and cut into 1-inch pieces
- ½ pound small (51–60 or 61–70 count) shrimp, peeled and deveined, shells reserved
- 1 cup milk
- 1 teaspoon kosher salt
- Freshly ground white or black pepper, to taste
- Garnish: chopped fresh parsley or paprika
Fill a lobster pot halfway with water and bring to a boil over high heat. Add the reserved shrimp shells and the lobster tails, cover, and reduce the heat to medium; cook 8 minutes. Remove the lobsters and set them aside to cool.
Reserve 2½ cups of the lobster/shrimp shell water. When lobsters are cool and easy to handle, remove the meat from the claws, claw joints, and tails. Chop the meat coarsely and set aside.
Put 2 cups of the reserved lobster water in a 2- to 3-quart pot, add the potatoes, and simmer until tender, 5 to 7 minutes. Drain and set aside.
In a skillet over medium heat, fry the bacon, turning occasionally, until cooked but not crisp, 5 to 7 minutes. Set aside.
Melt the butter in a 4- to 6-quart pot over medium-low heat.
Add the onion and celery, and cook, stirring, until tender, 5 to 6 minutes. Add the bacon and cook another 2 minutes.
Add the flour gradually, whisking continuously, to make a roux.
Reduce the heat to low and continue stirring 5 minutes. Increase the heat to medium and slowly whisk in the remaining ½ cup of lobster water, then the bottled clam juice and the cream.
Add the scallops, clam meat, haddock, and shrimp.
Stir in the cooked potatoes, milk, salt, and pepper.
Reduce the heat to low and simmer, stirring occasionally, until all the fish has cooked through and flavors have combined, about 15 minutes.
Right before serving, add the lobster meat.
Garnish with parsley or paprika.