Recipe of Perfect Mike's Stacked Seafood Chowder

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The ingredients needed to make Mike's Stacked Seafood Chowder:

1. Take 8 Cups Seafood Stock [made with all shells & strained x2]
2. Take ☆ [note: you may not need all of your seafood stock]
3. Take 1/2 Cup Quality White Wine
4. Make ready 2 Bay Leaves
5. Get ● For The Seafood [all fine chopped & presteamed]
6. Make ready ☆ [note: reserve all shells for seafood stock]
7. Take 1 Cup Shreadded Snow Crab Legs [look closely for any shells]
8. Get 1/2 Cup Crawdad Tails [optional but consider them]
9. Take 1 LG Lobster Tail
10. Prepare 1 Cup Shrimp
11. Make ready 1 Cup Clams
12. Take ● For The Chowder [sauté hard veggies in 4 tbsp butter]
13. Take 2 Cups Heavy Cream
14. Take 1/2 Cup Diced Celery [to be sautéd]
15. Get 1/2 Cup Diced Vidalia Onions [to be sautéd]
16. Take 3 Cups Diced Potatoes [parboiled]
17. Make ready 1/4 Cup Fresh Green Onions
18. Make ready 1 Dash Saffron Threads
19. Get 1 tbsp Fine Minced Garlic
20. Prepare 1/4 Cup Fresh Chopped Parsley
21. Prepare 1/2 tsp Fresh Thyme
22. Make ready 1 tsp Old Bay Seasoning
23. Take 1/2 tsp White Pepper
24. Prepare 1 tbsp Fresh Ground Black Pepper
25. Get 4 tbsp Butter & 1/4 Cup AP Flour
26. Get ● For The Options [to taste]
27. Take Chopped Carrots
28. Prepare Sweet Corn
29. Make ready ● For The Sides [as needed]
30. Take Dry Sherry [to drizzle over chowder]
31. Take Fresh Warm Crispy French Bread
32. Get Seasoned Croutons

Steps to make Mike's Stacked Seafood Chowder:

1. Various cold seafoods pictured.
2. Steamed whole crawdads pictured.
3. Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells.
4. Create your seafood stock by boiling shells, wine and bay leaves for 15 minutes on high. Make enough for 8 cups. You may not need all stock depending upon how thick or thin you'll want your chowder. Strain your stock twice in a fine mesh strainer or cheese cloth
5. At the same time, parboil your potatoes for 7 to 10 minutes to soften them before adding to your chowder. It's a real time saver. Small chop.
6. Again, at the same time in a seperate pan, sauté your onions and celery in butter until translucent. About 2 to 3 minutes. Then, add flour and mix well until dissolved.
7. Simmer chowder for 30 minutes. Stir regularly.
8. Add your seafood to your chowder in the last 5 minutes of simmering.
9. Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired.
10. Or, crispy garlic crustinins.
11. Enjoy!

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