Venus De Milo Seafood Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and de-vein the shrimp and cut into bite sized chunks.
  • Wash the scallops and drain.
  • Place the clam juice in a stock pot and bring to a boil.
  • Cook the shrimp in the clam juice then remove and set aside.
  • Do the same thing with the scallops saving the stock.
  • Cut the lobster meat into bite sized chunks.
  • Wash the diced potatoes, drain and place in a stock pot with the hot clam stock.
  • Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.
  • In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
  • Add the tomato puree and cook for several minutes.
  • Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
  • Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
  • Add the remaining potatoes and bring to a simmer.
  • Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer.
  • Adjust the seasoning.
  • Serve at once with oyster crackers.
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