Maidstone Club Chowder (Golfer’s Stew)

I’ll never forget the first time I tasted a truly exceptional chowder. It was a blustery autumn evening, and I’d just finished a long day of foraging along the rocky Maine coastline. The air was thick with the scent of salt and woodsmoke, and I stumbled upon a tiny, unassuming clam shack tucked away in a cove. The chowder, creamy and brimming with sweet shellfish, warmed me from the inside out, and it set a standard for chowder that I’ve been chasing ever since. This Maidstone Club Chowder, with its distinctive blend of seafood and savory flavors, reminds me of that magical evening and my lifelong love affair with coastal cuisine.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Yield: 6 bowls
• Dietary Type: Pescatarian

Ingredients

• 1/3 lb monk fish, cubed in 1-inch pieces
• 2 ounces clams, chopped
• 2 ounces rock shrimp, cleaned
• 2 ounces bacon, chopped
• 1 cup celery, diced
• 1 cup onion, diced
• 1/2 ounce dill, fresh, chopped
• 1 tablespoon thyme, fresh, chopped
• 3 tablespoons paprika
• 1 bay leaf (small)
• 1 pinch cayenne pepper
• 1 dash Lea & Perrins Worcestershire Sauce (2 drops)
• 1 dash Tabasco sauce (2 drops)
• 1 ounce sherry wine
• 4 potatoes, peeled, diced into 1-inch cubes and cooked separately
• 1 cup all-purpose flour
• 1 1/4 ounces butter
• 3 cups heavy cream
• 1 lemon, juiced
• Salt and pepper to taste

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Stirring spoon
• Small saucepan (for cooking potatoes)

Instructions

1. Begin by melting the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, bacon, and thyme. Cook, stirring occasionally, for approximately 20 minutes, or until the vegetables have softened and the bacon is nicely rendered. The aromatics should be fragrant and starting to turn translucent.
2. Introduce the monk fish, clams, and rock shrimp to the pot. Stir gently to combine with the bacon and vegetables.
3. Now, it’s time to add the seasonings. Incorporate the paprika, bay leaf, cayenne pepper, Worcestershire Sauce, and Tabasco sauce. Cook for another 15 minutes, stirring occasionally. During this time, the fish and shrimp will begin to cook through. The flour will also help to thicken the mixture, creating the base for the chowder.
4. Pour in the heavy cream and add the cooked, diced potatoes. Bring the chowder to a gentle boil, stirring constantly to prevent scorching. Reduce the heat to low and simmer for a few minutes to allow the flavors to meld together beautifully.
5. Finally, season the chowder to taste with salt, pepper, and lemon juice. The lemon juice adds a bright acidity that balances the richness of the cream and seafood. Remove the bay leaf before serving.

Expert Tips & Tricks

• Don’t overcook the seafood: Monkfish, clams, and shrimp can become rubbery if cooked for too long. Keep a close eye on them and remove the pot from the heat as soon as they are cooked through.
• Make ahead: The base of the chowder (steps 1-4) can be made ahead of time and stored in the refrigerator for up to 24 hours. Add the potatoes and lemon juice just before serving.
• Spice it up: For a spicier chowder, add a pinch more cayenne pepper or a few extra dashes of Tabasco sauce.
• Thickening: If your chowder isn’t thick enough after simmering, mix a tablespoon of flour with a small amount of cold cream or water to make a slurry. Whisk the slurry into the chowder and simmer for a few more minutes until thickened.
• Potato Perfection: Cooking the potatoes separately prevents them from overcooking and becoming mushy within the chowder. It allows for better control of their texture.

Serving & Storage Suggestions

Serve the Maidstone Club Chowder hot, garnished with a sprinkle of fresh dill and a wedge of lemon. Crusty bread or oyster crackers are perfect accompaniments for soaking up the delicious broth.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling, as this can cause the cream to separate.

Freezing is not recommended, as the cream may curdle upon thawing and the texture of the seafood may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	748 kcal	N/A
Calories from Fat	488 kcal	65%
Total Fat	54.2 g	83%
Saturated Fat	32.1 g	160%
Cholesterol	199.8 mg	66%
Sodium	205.7 mg	8%
Total Carbohydrate	52.4 g	17%
Dietary Fiber	6.5 g	26%
Sugars	3.3 g	13%
Protein	12.9 g	25%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Seafood Variations: Feel free to experiment with different types of seafood. Scallops, cod, or haddock would also work well in this chowder. Adjust cooking times accordingly.
• Dairy-Free (Caution): While not traditionally made dairy-free, you could attempt to substitute the heavy cream with a plant-based alternative like cashew cream or oat cream. Be aware that this will alter the flavor and texture of the chowder.
• Vegetarian (Non-Traditional): For a vegetarian take, omit the seafood and bacon. Add more vegetables like corn, carrots, or parsnips. Use vegetable broth instead of water and consider adding smoked paprika to mimic the smoky flavor of bacon.
• Regional Adaptations: In New England, you might find corn added to the chowder. In other regions, different herbs or spices could be used to create a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen seafood for this chowder?
A: Yes, you can use frozen seafood. Make sure to thaw it completely before adding it to the pot. Pat it dry to remove any excess moisture.

Q: How do I prevent the cream from curdling in the chowder?
A: Avoid boiling the chowder after adding the heavy cream. Simmer it gently over low heat and stir occasionally.

Q: Can I add other vegetables to this chowder?
A: Absolutely! Corn, carrots, or leeks would be delicious additions. Add them along with the celery and onion.

Q: What kind of sherry wine should I use?
A: A dry sherry is best for this chowder. Amontillado or Fino sherry would be good choices.

Q: How can I make this chowder less rich?
A: You can substitute some of the heavy cream with milk or broth. However, this will affect the overall richness and flavor of the chowder.

Final Thoughts

This Maidstone Club Chowder, or Golfer’s Stew, is more than just a recipe; it’s a taste of coastal tradition and culinary comfort. Whether you’re a seasoned chef or a novice cook, I encourage you to try this recipe and experience the rich flavors and heartwarming satisfaction it offers. Don’t hesitate to adjust the seasonings to your liking and make it your own. Share your creation with friends and family, and let the warmth of this delightful chowder bring everyone together. Pair it with a crisp Sauvignon Blanc or a light-bodied beer for the perfect meal. Bon appétit!