↞ recipe box start page
Category: Chowders
Prep Time: Cook Time: Total Time:
Garlic croutons:
5 slices hearty white bread, crusts removed
3 tbsp butter
2 cloves garlic, peeled and forced through a press
Soup:
1 tbsp olive oil
1 medium red onion, finely chopped
1 large carrot, peeled and finely chopped
1 large green bell pepper, seeded and finely chopped
1 medium clove garlic, peeled and minced
2 (28 oz) cans whole tomatoes
1 cup tomato juice
1 (8 oz) bottle clam juice
1/4 tsp salt and black pepper
1 1/2 cups water
3/4 cup white rice
1/2 lb tiny bay scallops
1/2 lb small cooked shrimp
1/2 lb crabmeat
1 1/4 tsp Tabasco
1/3 cup finely chopped parsley
Garnishes:
1 large cucumber, peeled, seeded and cut into 1/2-inch dice
1 (6 oz) can hickory-smoked almonds, coarsely chopped
To make the croutons: Cut bread into 3/4-inch cubes. Melt butter and add garlic. Pour over bread and spread into a baking pan. Toast in a preheated 300-degree oven for 25 minutes or until golden, stirring once.
To make the soup: Heat olive oil over medium heat in a 6-quart pot. Add onion, carrot, green pepper and garlic; saute 5 minutes.
Put tomatoes with the liquid (1 can at a time) into a food processor and chop to a coarse puree. Add to the vegetables with tomato juice, clam juice, salt and pepper. Bring to a boil, reduce the heat and simmer 30 minutes. (This is the soup base. If making ahead, cool, cover and refrigerate until ready to use. Adjust the seasonings as necessary.)
While soup base is cooking, cook the rice. Bring 1 1/2 cups water to a boil in a medium saucepan, add rice and bring back to a boil. Cover, reduce heat to low and cook 15 minutes. Stir with a fork and cool. Then cover and refrigerate until ready to use.
Bring a medium pan of water to a boil, add scallops and time for 2 minutes. Drain and refrigerate until ready to use.
Reheat soup if necessary. Fifteen minutes before serving the soup, stir in the rice, scallops, shrimp, crab, Tabasco and parsley. Simmer 10 minutes to heat through. Do not boil.
The soup is served with bowls of the garnishes (garlic croutons, cucumber and almonds) for individual serving.
view more member recipes
SEATTLE SEAFOOD CHOWDER
view my recipes
print
save
Category: Chowders
Prep Time: Cook Time: Total Time:
Garlic croutons:
5 slices hearty white bread, crusts removed
3 tbsp butter
2 cloves garlic, peeled and forced through a press
Soup:
1 tbsp olive oil
1 medium red onion, finely chopped
1 large carrot, peeled and finely chopped
1 large green bell pepper, seeded and finely chopped
1 medium clove garlic, peeled and minced
2 (28 oz) cans whole tomatoes
1 cup tomato juice
1 (8 oz) bottle clam juice
1/4 tsp salt and black pepper
1 1/2 cups water
3/4 cup white rice
1/2 lb tiny bay scallops
1/2 lb small cooked shrimp
1/2 lb crabmeat
1 1/4 tsp Tabasco
1/3 cup finely chopped parsley
Garnishes:
1 large cucumber, peeled, seeded and cut into 1/2-inch dice
1 (6 oz) can hickory-smoked almonds, coarsely chopped
To make the croutons: Cut bread into 3/4-inch cubes. Melt butter and add garlic. Pour over bread and spread into a baking pan. Toast in a preheated 300-degree oven for 25 minutes or until golden, stirring once.
To make the soup: Heat olive oil over medium heat in a 6-quart pot. Add onion, carrot, green pepper and garlic; saute 5 minutes.
Put tomatoes with the liquid (1 can at a time) into a food processor and chop to a coarse puree. Add to the vegetables with tomato juice, clam juice, salt and pepper. Bring to a boil, reduce the heat and simmer 30 minutes. (This is the soup base. If making ahead, cool, cover and refrigerate until ready to use. Adjust the seasonings as necessary.)
While soup base is cooking, cook the rice. Bring 1 1/2 cups water to a boil in a medium saucepan, add rice and bring back to a boil. Cover, reduce heat to low and cook 15 minutes. Stir with a fork and cool. Then cover and refrigerate until ready to use.
Bring a medium pan of water to a boil, add scallops and time for 2 minutes. Drain and refrigerate until ready to use.
Reheat soup if necessary. Fifteen minutes before serving the soup, stir in the rice, scallops, shrimp, crab, Tabasco and parsley. Simmer 10 minutes to heat through. Do not boil.
The soup is served with bowls of the garnishes (garlic croutons, cucumber and almonds) for individual serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Seafood Chowder
by sgre52160
2 large potatoes, peeled and diced 1 quart stock--fish or chicken 1 bay leaf 2 oz salt pork, cut into small pieces 1 large onion, peeled and diced 2 cans evaporated milk or 3 cups light cream 2
by sgre52160
2 large potatoes, peeled and diced 1 quart stock--fish or chicken 1 bay leaf 2 oz salt pork, cut into small pieces 1 large onion, peeled and diced 2 cans evaporated milk or 3 cups light cream 2
Mixed Seafood Chowder
by sgre52160
1 medium onion, finely diced 1/2 cup celery, diced 1/4 cup carrot, diced 1 clove of garlic, minced 1 tablespoon olive oil 4 medium russet potatoes 1 cup water 2 cups milk 1/2 pound each small
by sgre52160
1 medium onion, finely diced 1/2 cup celery, diced 1/4 cup carrot, diced 1 clove of garlic, minced 1 tablespoon olive oil 4 medium russet potatoes 1 cup water 2 cups milk 1/2 pound each small
Red Italian Seafood Chowder
by sgre52160
1 can whole baby clams, same fresh fish selections as above 3 cups chicken broth 1/4 cup red wine 1 /2 cup celery hearts minced 2 (16 ounce) cans diced tomatoes 1 large onion, diced 3 cloves of
by sgre52160
1 can whole baby clams, same fresh fish selections as above 3 cups chicken broth 1/4 cup red wine 1 /2 cup celery hearts minced 2 (16 ounce) cans diced tomatoes 1 large onion, diced 3 cloves of
Seafood Chowder - Easy
by sgre52160
3/4 lb fresh mushrooms, sliced 1 1/4 cup fresh onions, chopped 2 tbsp butter 1 large. clove garlic 1 can cream of celery soup 2 cans Cheddar cheese soup 1/2 cup water 1/2 cup white wine 30 oz
by sgre52160
3/4 lb fresh mushrooms, sliced 1 1/4 cup fresh onions, chopped 2 tbsp butter 1 large. clove garlic 1 can cream of celery soup 2 cans Cheddar cheese soup 1/2 cup water 1/2 cup white wine 30 oz
Bourbon Seafood Chowder
by sgre52160
12 oz salt pork, diced 1-2 onions, diced 1/3 – 1/2 cup bourbon, divided 1 (12 oz) can cocktail clams with juice 1 (7 oz) can lump crab and juice, separated 4 medium potatoes, cooked and cut u
by sgre52160
12 oz salt pork, diced 1-2 onions, diced 1/3 – 1/2 cup bourbon, divided 1 (12 oz) can cocktail clams with juice 1 (7 oz) can lump crab and juice, separated 4 medium potatoes, cooked and cut u
view more member recipes