Crab Bisque Chincoteague

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In the spring of 2019 I visited an estate sale here on Chincoteague Island. Upon entering I could tell this was my kinda lady. Beautiful kitchen equipment, lovely nautical themed linens, vintage Shore Stop drink coolers (growing up, EVERYONE had one to take to the beach). All my favorite books lined the shelves – Beautiful Swimmers, A Sand County Almanac, A Gift From The Sea, random Eastern Shore history books.

It was an older couple’s family beach house for decades, filled with treasures collected from a lifetime of loving this unique little spot I’m lucky to call home. I couldn’t help but feel an instant connection.

My favorite finds were two advertising items. The first is a full page ad for Old Bay Seasoning’s 75th Anniversary, that ran in the Baltimore Sun back on Memorial Day weekend of 2014. It’s framed in a really rustic nautical looking frame – I just love it. It is right at home in my living room!The second was a poster for the 1988 Crab Derby held in Crisfield, Maryland. Taped on the back is a copy of a check made out to Mrs. Joan Folio. She had entered her “Crab Bisque Chincoteague”  in their recipe contest that year, and took home the Grand Prize! Which, is truly an honor. My mom and dad live in Crisfield, so that made it special to me too.

I also had picked up a binder of recipes that she’d collected – that has every winning recipe from the Crab Derby going back all the way to 1963! I’m pleased to report that her Crab Bisque was in the binder as well. So when I got everything home and connected the dots I was stoked. I couldn’t wait to make her recipe.

I’ve made it many times since then, always meaning to snag a photo and share this story here on the blog – but it was always inhaled before I had the time to do so. It truly is the best crab soup I’ve ever had in my life.

It’s pretty much a standard cream of crab base- but the addition of lemon pepper seasoning really gives it a little something special. There’s a little bit of cheddar that also makes it stand out, giving it a nice bite. And there are no fillers – no bullshit onions or celery. Just CRAB.

I’d tried to look up Mrs. Joan in the past couple years – googling her name to no avail. If I’d found her I don’t know what I would have done – maybe just sent a postcard proclaiming my love of her bisque. I never found anything, but still continued to think of her often, and when I did – she would always bring a smile to my face.

Flash forward to last week when we steamed our first batch of crabs for the year. I made the bisque with the leftovers I’d picked, AND managed to get a photo. Sitting down to write this blog post I thought, “let me give it one more search”. And there she was, right at the top of the search results – her obit from August 20, 2020.She’d evidently struggled with Alzheimer’s since 2018, and COVID-19 is what brought her to meet her maker last summer. She was 86. Had a beautiful family with children and grandchildren. It was great to finally get to read about her, and see her picture – she was exactly the kind of person I’d painted a picture of in my mind. They even mentioned her love of Chincoteague in the article…

I never had the pleasure to meet Carol Joan Folio, but I have a pretty good feeling that we would have been fast friends. Estate sales always kind of make me sad, but it brings a smile to my face knowing I will give these things new life in our home. I hope it would bring a smile to hers too. Cheers to you, Joan!

Crab Bisque Chincoteague

1/4 cup butter
1/4 cup flour
4 cups whole milk
1 1/2 cups cream
3 Tbsp sherry
1 tsp lemon pepper seasoning
2 tsp seafood seasoning (J.O. #1 is my go-to)
3/4 cup shredded cheddar
1 lb lump crab meat
chopped parsley, for garnish

Melt butter in large saucepan over medium-high heat. Add flour and whisk, cooking for about 2 minutes, to make a roux.

Slowly add the milk and heavy cream, whisking constantly, until mixture starts to thicken. About 5 minutes.

Whisk in cheddar, sherry, seafood seasoning, lemon pepper, and 1 Tbsp chopped parsley. Gently fold in the crab meat. Season to taste with salt.

Ladle into bowls and sprinkle with additional fresh parsley.

Source: Mrs. Carol Joan Folio

New England Clam Chowder

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New England Clam Chowder

Last summer I did a poll on Instagram on clam chowders – Manhattan vs. New England. The cream-based New England won by a long shot, at 80%. I’ve had a recipe for the tomato based Manhattan clam chowder here on the blog for a couple of years. But it was clear I needed to get my version of the cream based up here as well.

We’ve been doing our fair share of fishing lately. Alternating between going out on the sea side, and the bay side of the Eastern Shore. We’ve had some great days, including my first citation fish – a 14 pound sheepshead. Still walking on air over that one!

Often our fishing leaves sessions leave us with some leftover bait, in the form of fresh big chowder clams. Shout out to Chip, our clam man, who makes home deliveries!

The kids have also started to dig them up on Sundays when we’re out at Little Beach. Usually they’re smaller and we just toss them on the grill – but sometimes they’re big enough to become a pot of chowder.

At any rate, I finally got around to making it AND taking a photo of it. It’s rich and creamy, filled with chunks of bacon, potatoes, onions, celery, and chopped clams – that lend a lovely brininess. And as with most soups, it’s even better the next day!

If you can’t find fresh clams, no worries. You can easily used canned clams and clam juice – both of which are available at any grocery store.

New England Clam Chowder

24 large chowder clams*
4 slices bacon, chopped
1 Tbsp olive oil
4 large russet potatoes, peeled and diced
4 stalks celery, chopped
2 small onions, chopped
4 cups chicken or vegetable broth
1 tsp dried thyme
1 1/2 cups heavy cream
1/4 cup cornstarch
kosher salt
black pepper
oyster crackers, for serving
chopped fresh parsley, for garnish

Scrub the clams clean using a clean scrub brush. Place clams into a large pot and add 2 cups of water. Bring to a boil over medium-high heat and cover. Steam the clams until they have all popped open, about 15 minutes. Remove the clams from the pot and set aside to cool.

Strain the clam steaming liquid through cheesecloth or a fine-mesh strainer to remove any grit and reserve the liquid. Remove the clams from the shells and chop well (I use my food processor and give it about 5 pulses). Set aside.

Heat olive oil in a large dutch oven or stockpot (I use the same one that I use to steam the clams), add the bacon and cook over medium-high until the bacon is crispy – about 5 minutes. Remove the bacon from the pot to a paper towel-lined plate and set aside to drain. Add the celery and onion and cook until soft, about 5 minutes.

Add the broth, potatoes, thyme, bacon, chopped clams, and reserved clam juice. Stir to combine, cover and bring to a boil. Reduce heat to medium-low and simmer for about 35 minutes, until potatoes are tender. Add in cream and cook for 15 minutes more.

Add 2 Tbsp of cold water to the cornstarch and mix to combine. Pour into chowder and stir until thickened. Season to taste with salt and pepper.

Sprinkle with a bit of fresh parsley and a handful of oyster crackers before serving.

*If fresh clams are not available, substitute 2 (10 oz) cans of chopped clams and 2 (14 oz) bottles of clam juice or broth.

Italian Sausage Soup

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Italian Sausage Soup

Much of the East Coast is getting bogged down with rain today. And, I’m feeling it. I made and photographed this recipe a couple of weeks ago – and meant to share it last week. However, I lost a very close friend last week kind of suddenly. I say “I” – but I really mean our whole community – as everyone is mourning the loss of our dear Laura. I haven’t really felt like doing much of anything the past few days, besides moping around the house, with the occasional uncontrollable sobbing. I’m getting there. Grief just sucks, ya’ll.

Needless to say, a couple of rainy days to stay in my pajamas is just what the doctor ordered. Figured I could at least take a few minutes to share this recent recipe find with you guys! And, what better meal is there to enjoy on days like this, than a warm bowl of filling soup?

I came across this recipe in the Loaves & Fishes cookbook by Anna Pump, another favorite which was lurking in the “lost pile”. All of her cookbooks are phenomenal. She was a close friend of our Majesty The Queen (Ina Garten) and collaborated at Barefoot Contessa in the Hamptons with Ina for years, as well as running her own successful shop and bed & breakfast. She too passed rather suddenly back in 2015, and I will always treasure the books and recipes she left behind. But, I digress… As I’d mentioned, I made this substantial soup a couple of weeks ago now – and haven’t been able to stop thinking about it since!

It came together really quickly, with simple ingredients that are easy to find – or you may even have on hand already. It was also really quick to cook too. Most soups take ALL DAY to have a really deep flavor. But the addition of two kinds of sausage, both ground and link, really pack a punch in that department – yielding a soup that tastes like its simmered for hours, in less than one.

I served it along side some warm crusty rolls and a simple fresh green salad to round out the meal. Everyone really enjoyed it, and it will definitely be one I make again soon! Might try adding cannellini beans the next go-round.

Italian Sausage Soup

2 Tbsp olive oil
5 links sweet Italian sausage (1 package)
12 oz hot bulk pork sausage (1 tube – I like Jimmy Dean)
2 medium yellow onions, chopped
1 green pepper, diced
2 carrots, peeled and sliced
6 cloves garlic, minced
1 (28 oz) can diced tomatoes
1 1/2 cups dry red wine (Pinot Noir or Merlot)
6 cups chicken stock
1 tsp dried oregano
3 zucchini, diced
1 cup orzo
1 tsp kosher salt
1 tsp black pepper
fresh basil or parsley, chopped (for garnish)
1/2 cup grated Parmesan cheese (for garnish – optional)

Heat oil in 5-quart dutch oven over medium heat, add the link sausage and cook for about 6 minutes on each side, until cooked through. Remove and set aside to cool. Once cool, slice into 1/2-inch slices.

Meanwhile, add the bulk sausage to the same pan, breaking up with a spoon to brown evenly. Cook over medium-high heat for about 5 minutes, until cooked through. Remove to plate and set aside. Discard all but 2 Tbsp of fat from the pan.

Return pan to heat and add the onions, green pepper, carrots, and garlic – saute for about 3 minutes until onions are starting to soften. Add the tomatoes, wine, chicken stock, zucchini, oregano, salt, pepper, and both kinds of sausage back to the pan. Increase heat to high and bring to a boil – about 10 minutes.

Once soup is boiling add the orzo, and reduce heat to medium-low. Cover and let simmer for about 15 minutes. Stir in fresh basil or parsley before serving. Season to taste with salt.

Serve with bowl of grated parmesan cheese for sprinkling, if you like.

*If you have leftover Parmesan rinds saved, this soup is a great place to use it! Just toss it in when you add the liquids.

Source: The Loaves and Fishes Cookbook – Anna Pump

Cheesy Chicken & Corn Chowder

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This time of year, there’s really nothing more comforting than a warm bowl of soup. Am I right? Well, except for when it’s a chowder. Made using pantry staples. That’s incredible easy…

The shorter days and grey skies really have me yearning for comfort foods. And this recipe definitely fits the bill. A deliciously cheesy chicken chowder that can be made in just a few minutes. I usually use leftover chicken. However there’s no shame in the store-bought rotisserie game. Just stay away from the canned stuff, ick!

A quick saute of stand-by veggies – all the usual suspects: onions, carrots, celery, garlic. Then some carbalicious goodness in the form of potatoes and corn join the party. With a good helping of shredded cheddar and heavy cream, ya know… to throw the richness factor just right over the edge.

Pair with a nice green salad, and some warm crusty bread. Sheer perfection! As with any soup, stew, or chowder – this just gets better after a day in the fridge. Perfect to whip a batch up and enjoy for lunch all week. 

Cheesy Chicken Corn Chowder

1 cup peeled carrots, diced
1 cup celery, diced
1 large onion, diced
3 cloves garlic, minced
1 (12 oz) bag frozen corn kernals
3 cups peeled Russet potatoes, diced (about 3 potatoes)
1/3 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
2 cups cheddar cheese, shredded (plus additional for garnish)
2 cups cooked chicken, shredded
olive oil
kosher salt
1 tsp black pepper
fresh parsley, chopped (for garnish)

Add 2 Tbsp olive oil to a dutch oven or large saucepan. Add onions, celery and carrots. Saute for a couple of minutes until starting to soften. Add minced garlic, and saute for another minute until fragrant.

Add the flour to the vegetables and cook for another minute or two. Carefully add the chicken broth, corn, and potatoes. Cover and simmer for 12-15 minutes or until vegetables are tender.

Reduce heat. Add chicken, heavy cream, and cheddar cheese – stirring until melted. Cook for an additional 5 minutes to warm through.

Serve immediately with some additional shredded cheese and a sprinkle of parsley.

Source: adapted from Taste of Home, June/July 1993