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The latest from Denis Chiappa

Kids Cooking Series, Part 2 - Seafood
Hands-on Class for Junior Chefs

New England Clam Chowder

2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks, finely diced

3 tablespoons all-purpose flour

2 cups vegetable stock

2 (10-ounce) cans chopped clams in juice

1 cup heavy cream

2 bay leaves

1 pound potatoes, cubed

Salt and freshly ground black pepper

  • Heat the butter in a large pot over medium-high heat.
  • Add the onion and celery and cook, stirring occasionally, until softened.
  • Stir in the flour; cook 1 minute.
  • Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
  • Bring to a simmer, stirring consistently, then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
  • Add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;

Crispy Fish Tacos with Jack Cheese and Salsa

2 medium tomatoes, finely diced

½ small onion, finely diced

½ jalapeno, minced

Juice of ½ lime

Fresh cilantro

Salt and pepper

1 cup flour

1 tablespoon Mexican spice mix

2 eggs, mixed with a little water

1 cup panko bread crumbs

3 tilapia filets, cut in half lengthwise

6 fresh flour tortillas

  • Add tomatoes, onions and jalapeno to a small mixing bowl. Stir in lime juice.  Season with cilantro, salt and pepper.
  • Place flour and spices in a small bowl; mix. Add eggs and bread crumbs to separate bowls.
  • Dredge fish in flour, then eggs, and then bread crumbs. Set aside.
  • Heat oil over medium heat until temperature reaches 350 degrees.
  • Fry fish in batches until crispy and golden. Remove from oil; drain.
  • Serve fish in tortillas; top with salsa.

Shrimp with Garlic and Soy Pan Sauce

¼ cup water

3 tablespoons soy sauce

2 tablespoons freshly-squeezed lime juice

2 tablespoons brown sugar

2 cloves garlic, minced

½ teaspoon sesame oil

½ tablespoon cornstarch

1 tablespoon vegetable oil

½ cup julienned carrots

½ cup julienned snap peas

½ pound medium shrimp, peeled and deveined

Salt and freshly ground black pepper

Steamed Rice

  • Stir together the water, soy sauce, lime juice, brown sugar, garlic, sesame oil; whisk in cornstarch.
  • Season shrimp with salt and pepper.
  • Preheat a nonstick skillet over medium-high heat; add the oil.
  • Add the vegetables; cook, stirring, for 2 minutes.
  • Add the shrimp; saute, stirring, until just cooked through.
  • Turn heat down to medium-low; add the sauce ingredients. Cook the sauce until it thickens a little.
  • Serve over rice




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