sumptuous seafood chowder
(1 rating)
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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.
(1 rating)
Ingredients For sumptuous seafood chowder
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4 canminced clams (6.5 oz. with juice)
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3 canbaby shrimp (6.5 oz.)
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2 cancrab meat (6.5 oz. drained)
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2 crusset potatoes, diced
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1 ccelery, chopped
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1 lgonion, chopped
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1 ccarrots, chopped
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1 or 2 tspsalt to taste
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1 tsppepper
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1 tspthyme, dried
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1 cbutter
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1 call purpose flour
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2 pthalf and half
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1 Tbspfresh parsley (chopped)
How To Make sumptuous seafood chowder
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1Drain clam juice into a large stock pot and set clams aside.
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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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3While vegetables are cooking, make the roux.
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4In a large saucepan melt the butter over medium heat. Stir flour into the butter until smooth and bubbling.
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5Slowly add half and half, constantly stirring until thick. Be careful not to scorch!
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6Add the roux to the vegetables then add drained clams, shrimp, crab, and fresh chopped parsley. Heat to just boiling.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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