sumptuous seafood chowder
(1 RATING)
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 cans minced clams (6.5 oz. with juice)
- 3 cans baby shrimp (6.5 oz.)
- 2 cans crab meat (6.5 oz. drained)
- 2 cups russet potatoes, diced
- 1 cup celery, chopped
- 1 large onion, chopped
- 1 cup carrots, chopped
- 1 or 2 teaspoons salt to taste
- 1 teaspoon pepper
- 1 teaspoon thyme, dried
- 1 cup butter
- 1 cup all purpose flour
- 2 pints half and half
- 1 tablespoon fresh parsley (chopped)
How To Make sumptuous seafood chowder
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Step 1Drain clam juice into a large stock pot and set clams aside.
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Step 2Add vegetables and spices to the clam juice and add just enough water to cover vegetables. Cook vegetables on medium heat until tender.
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Step 3While vegetables are cooking, make the roux.
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Step 4In a large saucepan melt the butter over medium heat. Stir flour into the butter until smooth and bubbling.
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Step 5Slowly add half and half, constantly stirring until thick. Be careful not to scorch!
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Step 6Add the roux to the vegetables then add drained clams, shrimp, crab, and fresh chopped parsley. Heat to just boiling.
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Step 7Serve in sourdough bowls, with cornbread, or cheesy fish crackers. Add a tossed salad for a fabulous meal!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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