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Optional Tasks for the Chowda

FAQs

Do I cook the seafood before I put it in?

 –  All seafood should be precooked before adding it to the chowder at the end.  The exception to this rule are the shrimp and scallops. You can add these in at the end immediately after you bring the chowder to a boil and then decrease the heat. Let the raw seafood cook for 5 minutes.  The shrimp and scallops cook very quickly, make sure you don’t over cook them, the may have a chewy texture if you do. See the illustration below.

Boil to cook Seafood

How do I know when the seafood is cooked properly?

 –  Seafood cooks very fast and you will want to avoid overcooking. Overcooking will result in a sub par experience.  The list below explains what to expect when seafood is properly cooked.

  Fish with fins 145 degrees or cook until flesh is opaque and separates easily with a fork
Shrimp, lobster, crab, and scallops Cook until flesh is pearly or white, and opaque
Clams, oysters, mussels Cook until shells open during cooking (**Throw out any that do not open after cooking)

Where can I buy seafood?

 –  Most grocery stores in the country carry seafood.  Not every area has all possible items and can be impacted due to the time of year.  If you are not able to find what you need for your chowder, there are many online alternatives. See below for a list of online seafood retailers.

The Ultimate List of Where to Buy Seafood Online

 

How To

How to Cook and Shuck a lobster

How to cook Steamers (soft shell clams)

How to pan sear scallops