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.


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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)

Directions Step-By-Step

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