A few weeks ago I made a seafood manicotti that was fantastic. However, I had way more filling than I needed for the noodles. So I played with the leftovers and made a kind of seafood chowder. So, I kept playing and this is what came of it. My husband hates soup. He loves this. And has requested that I make it more often!
1Combine ricotta, cream cheese, and drained crabmeat in a mixing bowl. Set aside.
2Thaw shrimp and scallops according to package directions. If using bulk, swirl each type under cold running water until seafood is thawed. Set aside in different bowls.
3In small bowl, pour oyster sauce over scallops and stir to coat evenly.
4In large stockpot, melt butter over medium heat. add flour and stir until a paste forms. Slowly add clam and crab juices and milk little bits at a time until smooth. Once smooth, add in 1 cup of the pasta sauce and stir.
5Add potatoes to soup base and stir to heat through.
6Add ricotta mixture and 1/2 cup mozzarella and stir until heated through and all cheese has melted and is fully incorporated.
7Stir in shrimp and clams.
8In small frying pan, heat a tablespoon or so of olive oil. add about 1/3 of the scallops and saute for 4 minutes. Pour entire contents of skillet into soup base (including oil and oyster sauce) and stir to combine. Repeat with remaining scallops, adding new oil for each batch.
9Add remaining pasta sauce and mozzarella cheese in increments, stirring to incorporate after each addition.
10Add pasta pieces and stir in Parmesan cheese, and let simmer for about 5 minutes. Serve with warmed dipping bread...I recommend French or Vienna Breads.