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  #21  
Old 12-08-2013, 05:06 AM
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Rottilover Rottilover is offline
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Default Re: Vinnie's Clam and Tog Chowda'

You never know, you could be cooking for 20 guys inside one day.
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  #22  
Old 12-09-2014, 07:28 PM
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Default Re: Vinnie's Clam and Tog Chowda'

I bump this up every year - gotta try it - one of the best out there - been making this for years and never disappoints - its that good

Happy Holidays - Merry Xmazz

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  #23  
Old 12-10-2014, 11:46 AM
AquaDawg AquaDawg is offline
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Default Re: Vinnie's Clam and Tog Chowda'

Does this work with seabass or tilefish and taste just as good?


Quote:
Originally Posted by FDFisher



man;45
Vinnie's Clam and Tog Chowda'

First make a FISH STOCK:
-1/2 onion
-1 carrot
-1 stalk celery
-2 tog racks (no head, gills, fins or skin, JUST BONES and any extra meat)
-1 bay leaf
-10 peppercorns
-TSP salt
-10 cups water

Bring up to a boil and then simmer for an hour or two. Strain it and reserve. You can make that ahead of time and freeze/refrigerate it.
Now for the Chowda'..

-5 slices of Bacon (small dice)
-2 stalks celery (small dice)
-1 medium onion (small dice)
-2 tbls Butter
-2 Tablespoons of Flour
-4 small potatoes (small dice) I used red w/ skin on, but you can use any.
-1 can of BUMBLE BEE or another brand of whole baby clams (save liquid)
-1 small can whole kernel Corn (Drained)
-2 cups heavy cream (NOT BOILING but heated!!)
-4 tog fillets (diced about the size of Dice) I used fresh, but frozen will work
-Teaspoon Fresh Thyme
-8 cups of your Fish Stock or CLAM JUICE (heated!!)

In a heavy bottom pot cook the bacon on low heat until rendered but NOT crispy. Remove it and set aside. Leave about 2 tbls of bacon fat in the pot. Sprinkle 2 tablespoons of flour into that and stir for 1 minute. Now add your onions and celery and saute' until translucent. Add butter and the cooked bacon now. Sprinkle w/ S & P. Add the heated Fish stock slowly and stir while adding it. Bring that up to a boil and now add the corn, potatoes, 1/2 of the clams w/ the juice and fresh thyme. NOW simmer that for about 1/2 hour. Now slowly add the heated cream. Bring back to a boil and simmer LOW for another hour. Now add your TOG meat and the rest of the clams and cook for another 1/2 hour on low. Add S&P to taste and more fresh thyme if you like. Make some Pillsbury biscuits on the side.
This will feed about 5 people. Tastes better the next day.
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  #24  
Old 01-05-2015, 09:03 AM
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Default Re: Vinnie's Clam and Tog Chowda'

Does this work with seabass or tilefish and taste just as good?

Dont know ?- never tried it but I was told any thicker fish that wont just fall apart will work

Good Luck and let us know

Happy New Year Everyone

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  #25  
Old 01-05-2015, 11:26 AM
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Thumbs up Re: Vinnie's Clam and Tog Chowda'

Wow this looks amazing. Plenty of tog in the fridge. Will give this a shot very very soon!
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  #26  
Old 02-05-2015, 10:19 PM
ParkerBoys ParkerBoys is offline
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Default Re: Vinnie's Clam and Tog Chowda'

Great idea using the tog rack def gonna do that next time I get a couple whole fish.

As for the tog fillet chunks - they come out great if you sear them on the pan you cooked the bacon in( high heat) only for a 15 -20 seconds on each side or until cooked - then add them to the soup/chowder only a few minutes before serving. They have a great pan taste & the chunks stay whole. Plus the pan sear gives the tog chunks a nice kinda crispy like texture. I cut my tog chunks up in large pieces( 1"x 1"). This way you get a nice size chunk of tog and it is less chance of the chunks breaking up into smaller pieces if added at the very end. Also white pepper goes great with tog chowder. I add the crumbled bacon & oyster crackers at the end on top a bowl of chowder and its game over

Last edited by ParkerBoys; 02-05-2015 at 10:38 PM..
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  #27  
Old 12-04-2015, 12:53 PM
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Default Re: Vinnie's Clam and Tog Chowda'

That time of year guys to bump-it-up , It is way to goooood

You will not be disappointed

Merry Xmazzz and Happy Holidays Everyone

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  #28  
Old 12-06-2015, 11:06 AM
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Default Re: Vinnie's Clam and Tog Chowda'

Making up a batch of this today from the blackfish caught yesterday.....
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  #29  
Old 12-06-2015, 06:57 PM
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Default Re: Vinnie's Clam and Tog Chowda'

I was going to make this tonight but I don't the meat texture of a SKUNK will taste good.
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  #30  
Old 10-09-2016, 07:56 PM
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Smile Re: Vinnie's Clam and Tog Chowda'

And again!
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