This recipe is one you want make on a cold winter day when the aromas of garlic, leeks, scallions and seafood take you to a warm coastal beach and the sounds of seagulls. If you can chop a few ingredients and sauté them in a sauce pan, you’ll have a winning recipe that you’ll make over and over again.
Category: Soup or Entrée – Seafood
Season: Fall, winter, spring and summer
Occasion: Causal summer seafood fest to formal winter dinner
Description: Hearty New England style chowder of oysters, mussels, clams, calamari and shrimp with spring onion rings garnish.
Wine paring: Chardonnay
Difficultly: Beginner
Prep Time: 10 minutes
Cook Time: 1hour (slow preparation creates the intense flavor)
Advance Prep: Not necessary
Alternatives: Use frozen seafood mix, thawed
Serving: 4 entrée, 8 starter soup
Ingredients
2 TB Olive oil
2 Medium Yukon Gold potatoes, diced to ½ inch cubes
Freshly ground sea salt and pepper
2 Cloves garlic, minced
1 Shallot, minced
1 Leek, washed, white and green parts julienned into thin 1 inch strips
¼ Large red pepper, diced
1 Celery stock, chopped ¼ inch thick
32 Oz seafood stock
½ Cup dried potato flakes
½ Cup heavy cream
1 TB butter
2 Cups fresh seafood mix (mussels, shrimp, calamari, oysters, clams)
2 Scallions, green parts chopped to create thin rings
Instructions
1. Sauté potatoes in olive oil over medium heat in large sauce pan until slightly soft, 15 minutes, lightly sprinkle with freshly ground sea salt and pepper
2. Add garlic and shallots, 5 minutes
3. Add leeks, 10 minutes
4. Add red peppers and celery, 5 minutes
5. Add freshly ground sea salt and pepper, mix thoroughly
6. Add seafood stock, simmer 20 minutes
7. Add potato flakes slowly and stir well to thicken
8. Add heavy cream and mix well to thicken
9. Add fresh seafood, larger pieces first, 3 minutes, smaller pieces follow, 2 minutes
10. Simmer until seafood is cooked through, 5 minutes
Serving:
1. Serve in warm cups or bowls
2. Garnish with scallion rings or chive sprigs
3. Serve with corn bread
Recipe Notes
None at this time.
