Seafood clam chowder
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup sliced mushroom
- 1 cup butter
- 1 cup flour
- 2 cans baby clams, with juice
- 1 can shrimp, with juice
- 1 can crab, with juice
- 1 teaspoon lemon pepper
- 2 2 quarts for a lighter chowder skim milk or 2 quarts 2% low-fat milk
directions
- Saute veggies in butter til soft.
- Turn heat to low and add flour, stir until absorbed.
- Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
- Do not let it boil.
- Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
- Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.
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Reviews
-
This recipe is AWESOME, and easy to make too! My new husband said this is a keeper, and that I need to make it for my in-laws. A couple of things I modified - I cut out most of the flour (down to 1/4 cup) and added about 3 potatoes, and mashed one to thicken it. For the fish I used bay scallops, and orange roughy. I also served it with crispy garlic bread that I put on the grill. I will be making this recipe again and again! Thanks Dolittle! :)
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RECIPE SUBMITTED BY
Dolittle57
United States
I am currently the sous chef at Mammoth Hot Springs in Yellowstone National Park. I have 28 years food service industry experience, and formal culinary training from Western Culinary Institute in Portland, Oregon.
I am 44 years old and single. My passions are cooking, cooking and cooking, maybe that's why I'm still single, lol, just kidding. Very demanding field of work but I love it so.