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Category: Chowders
Prep Time: Cook Time: Total Time:
1 (6 oz) can crab meat, optional
1 small onion diced
1/2 cup chopped celery
2 cups bottled clam juice
2 1/2 cups dry white wine
3 cloves garlic, minced
1 quart half and half
4 tbsp butter
1 tsp Tabasco
1 bay leaf
1/2 tsp salt, pepper and thyme
1/4 tsp dried dill weed, crushed
1/4 cup freshly chopped parsley
1 lb scallops
1 (6 oz) can clams or 10 freshly shucked steamer clams
1 (8 oz) can oysters or 10 freshly shucked steamer oysters
1 1/2 lbs firm white fish fillets (like sole), cut into 1 inch pieces
1/2 lb medium fresh or thawed frozen shrimp, shelled and deveined
In a sauce pan melt the butter with low to medium heat. Add the onion and celery; saute until onion is clear. Add next 8 ingredients, and seasonings. Bring to a low boil, reduce heat and simmer uncovered for about 5 minutes.
Add the scallops and clams and cook over medium-low heat for 3 minutes. Add the sole and shrimp and cook until the shrimp just turn pink. Remove the bay leaf and stir in the cream. Heat but do not boil. Serve garnish with croutons or oyster crackers. Serves 8.
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SEAFOOD CHOWDER
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Category: Chowders
Prep Time: Cook Time: Total Time:
1 (6 oz) can crab meat, optional
1 small onion diced
1/2 cup chopped celery
2 cups bottled clam juice
2 1/2 cups dry white wine
3 cloves garlic, minced
1 quart half and half
4 tbsp butter
1 tsp Tabasco
1 bay leaf
1/2 tsp salt, pepper and thyme
1/4 tsp dried dill weed, crushed
1/4 cup freshly chopped parsley
1 lb scallops
1 (6 oz) can clams or 10 freshly shucked steamer clams
1 (8 oz) can oysters or 10 freshly shucked steamer oysters
1 1/2 lbs firm white fish fillets (like sole), cut into 1 inch pieces
1/2 lb medium fresh or thawed frozen shrimp, shelled and deveined
In a sauce pan melt the butter with low to medium heat. Add the onion and celery; saute until onion is clear. Add next 8 ingredients, and seasonings. Bring to a low boil, reduce heat and simmer uncovered for about 5 minutes.
Add the scallops and clams and cook over medium-low heat for 3 minutes. Add the sole and shrimp and cook until the shrimp just turn pink. Remove the bay leaf and stir in the cream. Heat but do not boil. Serve garnish with croutons or oyster crackers. Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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