Seafood Winter Warmers
 (NAPSI)-Wrapping hands around a warm chowder mug or smelling the steam vapors rising over a large bowl of soup or stew are welcome staples to cold weather dining. Virginia seafood makes a healthy and delicious prime ingredient for many soups, bisques, chowders and stews. Broaden your winter horizons with these easy to make recipes. Better yet, make them on the weekend and reheat for a quick, hearty weekday meal for your family!
Virginia Clam Corn Chowder
(Serves 6)
1 qt. whole fresh shucked clams or 2 (7-ounce) cans minced clams
Water as needed
3 slices bacon, chopped
1 cup onion, chopped
2 cups raw potatoes, diced
1-1/2 cups whole-kernel corn, drained
3 cups milk
2 Tbsp. flour
1 Tbsp. butter or margarine
1 tsp. celery salt
1 tsp. salt
Dash of pepper
1/2 cup coarse cracker crumbs (optional)
Chop whole clams or drain canned clams. Reserve liquid. Pour clam liquid into measuring cup and add water as needed to fill to 1 cup level. In a large pot, fry bacon until crisp; add onion and cook until tender. Add potatoes, clam liquid, and water. Cover; simmering gently until potatoes are tender. Add corn and milk. Blend flour and butter or margarine and stir into soup. Cook slowly until mixture thickens slightly, stirring constantly. Add seasoning and clams; simmer 5 minutes. Top with cracker crumbs. Serve hot. Can be reheated.
Virginia Blue Crab Bisque
(Serves 4)
4 Tbsp. butter
1/4 cup minced onion
2 Tbsp. flour
1/4 tsp. each cayenne pepper, mace and nutmeg
1/2 tsp. salt
1 tsp. finely chopped parsley
3 cups milk
3 oz. dry sherry
2 cups light cream
1 lb. backfin crab meat
Melt butter in 3-qt. saucepan and sauté‚ onion until clear. Add flour, mixing well, and cook until bubbly. Add all seasonings and stir well. Gradually add milk, using a whisk to ensure smoothness. Cook until thickened. Add sherry and cream. Cook another 5 minutes, but don't boil. Gently fold in crab meat and heat through. This soup is best made ahead, refrigerated, and then heated to serve.
Spicy Virginia Fish Stew
(Serves 4)
2 lbs. skinless fish fillets (such as rockfish, flounder or sea trout)
2 cups fish stock or clam broth
1 cup cubed potatoes
2 large onions, diced
2 cups white corn
1 cup cooked tomatoes
2 cups butterbeans
1 bell pepper, diced
2 tsp. Old Bay seafood seasoning
1 Tbsp. butter
1 bay leaf
1 stalk celery
Pinch oregano
1/2 tsp. salt
Dash black or red pepper
Add potatoes to stock and bring to a boil, reduce heat and cook for 30-minutes. Add fish and all other ingredients and cook at very low heat until vegetables are very tender. Adjust seasonings to taste. Stew should be thick and spicy hot. Easy to reheat.
For additional recipes, send a stamped, self-addressed business-size envelope to: "Winter Warmers Virginia Style," Virginia Marine Products Board, 554 Denbigh Blvd., Suite B, Newport News, VA 23608. More information about Virginia seafood is available at www. state.va.us/~vdacs/seafood.htm or call (757) 874-FISH.
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