Sumptuous Seafood Chowder Recipe

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Sumptuous Seafood Chowder

Lori Thoman

By
@GimmeFlowers

This New England style chowder is one of my daughter's favorite meals. Several years ago the recipe won a contest and was featured on a local television program. I was recovering from a surgery at the time so I wasn't able to be in the studio when they demonstrated how to make the chowder. But I had a few minutes of fame anyway. :) The chowder goes great with my Children of the Cornbread (recipe also posted here). I've also served it in a sourdough bowl or simply with cheesy fish crackers.

Rating:
★★★★★ 1 vote
Comments:

Ingredients

4 can(s)
minced clams (6.5 oz. with juice)
3 can(s)
baby shrimp (6.5 oz.)
2 can(s)
crab meat (6.5 oz. drained)
2 c
russet potatoes, diced
1 c
celery, chopped
1 large
onion, chopped
1 c
carrots, chopped
1 or 2 tsp
salt to taste
1 tsp
pepper
1 tsp
thyme, dried
1 c
butter
1 c
all purpose flour
2 pt
half and half
1 Tbsp
fresh parsley (chopped)

Step-By-Step

1Drain clam juice into a large stock pot and set clams aside.
2Add vegetables and spices to the clam juice and add just enough water to cover vegetables. Cook vegetables on medium heat until tender.
3While vegetables are cooking, make the roux.
4In a large saucepan melt the butter over medium heat. Stir flour into the butter until smooth and bubbling.
5Slowly add half and half, constantly stirring until thick. Be careful not to scorch!
6Add the roux to the vegetables then add drained clams, shrimp, crab, and fresh chopped parsley. Heat to just boiling.
7Serve in sourdough bowls, with cornbread, or cheesy fish crackers. Add a tossed salad for a fabulous meal!

About this Recipe

Course/Dish: Other Main Dishes, Chowders
Hashtags: #shrimp, #crab, #Clams, #thyme