Vinnie's Clam and Tog Chowda'

[FDFisherman]

Tis da season. Bumpin it up.

[GregV]

made it last week for the first time. Very Nice!

[GDubya07]

Made mine las week and have my frozen lunches all ready to go - in pint containers and the wife and I ate it for dinner last night - some oyster crackers and fresh crushed black pepper on top -

Bump this up peeps - it is sooo gooood and worth the time to make

GDubs-

[Dollar Bill]

Very good! Made it New Years Day, froze some and making it again today with the catch from Tuesday. Made the stock with all the rib cages that would sometimes go to waste. Lot of meat on the ribs.

[aduma1107]

Made the broth Saturday with Togs ribs caught earlier in the day and made the chowda' last night with the Tog meat caught Saturday. Doubled the ingredients and plan on having it tonight. Good thing I made extra total cooking time is 5 hours between broth and chowda'. made enough to store until I have time to make another batch.

Looks delish, I'm sure tastes even better.

[aduma1107]

[QUOTE=aduma1107]Made the broth Saturday with Togs ribs caught earlier in the day and made the chowda' last night with the Tog meat caught Saturday. Doubled the ingredients and plan on having it tonight. Good thing I made extra total cooking time is 5 hours between broth and chowda'. made enough to store until I have time to make another batch.

Looks delish, I'm sure tastes even better.[/QUOTE

definitely worth the effort, excellent chowda!

[june181901]

You can always put a couple of heads in a cheesecloth bag if other occupants of the kitchen don't want to see them. Also insures no little bones get in the mix.

[GDubya07]

Trust me on this recipe - I make it every year and people cant get enough

When I make my Fish Stock I always strain it with a strainer just to get those little bones out and everything else I missed- also if you dont want to see anything yukki and gross. when the mate is cutting up the blackfish , take some ribcage meat with rib and meat and make your stock from a bunch of them .

I have made stock with whole fish and rib-cage meat and cant go wrong either way

This recipe is AWESOME and people I have made it for that dont like it - Love it

I always bump this up every year - it is too good

GDubs-

[aduma1107]

Originally Posted by GDubya07

. when the mate is cutting up the blackfish , take some ribcage meat with rib and meat and make your stock from a bunch of them .

GDubs-

Exactly what I did, Brian (Prowler great mate along with Rob) gave me a bag of ribs, ton of meat on them neighbors love me again after giving tupperware of chowda'

[GDubya07]

Time to Bump this up again Peeps - That time of year

Vinnie Tog Chowda is one of my Favorites - Making mine this weekend

Enjoy - Happy Holidays

GDubs -