March 21, 2007
Manhattan Seafood Chowder
I was in the mood for a tomatoey seafood soup the other night, instead of a cream based one, and I came up with this little gem. It's warm, hearty and delicious!
What You'll Need:
Extra virgin olive oil
1/2 a large yellow onion, chopped
1 large rib of celery, chopped
1 carrot, chopped
1 medium sized potato, peeled and cut into cubes
1 cup of frozen corn
A pinch of sea salt
Freshly ground black pepper
1/2 teaspoon of dried thyme
1 -15 ounce can of tomato sauce
1 - 15 ounce can of diced tomatoes
2 cups of vegetable broth
1 cup of crab meat (Note: NOT imitation crab. Real crabmeat. I used claw meat.)
10-15 cherrystone clams, rinsed and debearded
1-2 cups of small bay scallops
1-2 cups of small shrimp
Sauté onion and celery in extra virgin olive oil until tender. Add potatoes through vegetable broth and cook for at least 1 hour. Add crab and stir to mix. Add clams and cook until clams open. Once open remove the clams from the soup and take them out of their shell and put back into the soup. If a clam doesn't open then toss it, it's not good. Stir in scallops and shrimp and cook until done. (It usually takes about 3-5 minutes for shrimp and scallops to cook.) Serve warm.
Posted by Dianne at March 21, 2007 12:35 PM
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Good recipe. I did not have clams or crab but used Tilapia with the shrimp and scallops. I also used seafood stock instead of vegetable broth. A dash of sherry put it over the top!
Posted by: scott at July 20, 2008 9:20 PM
That sounds fabulous!
Posted by: Dianne at July 21, 2008 9:06 AM