Shellfish Chowder

Ingredients:
  • Base: (Makes 2-1/2 quarts)
  • 1/2 lb. butter
  • 1/4 lb. bacon, diced
  • 1-1/4 C flour
  • 2 C onion, diced
  • 1/2 bay leaf
  • 1 tsp. salt
  • 2 tsp. white pepper
  • 2 tsp. thyme
  • 5 C clam juice, heated
  • 1 C sauterne white wine
  • 2 C potatoes, diced
  • 2 C celery, diced

  • Chowder:
  • 4 C base
  • 2 C half and half, heated
  • 1/4 C clam juice
  • 1/4 C white wine
  • 1/4 lb. bay shrimp
  • 1/4 lb. scallops, chopped
  • 1/4 lb. crabmeat
Instructions:

To make the base: Melt butter in microwave. In a large pot or dutch oven, cook bacon until 3/4 cooked, about 7-8 minutes. Add melted butter to the bacon and drippings. Add flour and cook 10 minutes over medium-low heat, stirring occasionally. Add onion, bay leaf, spices and cook 3-4 minutes.

Add clam juice, wine and potatoes; simmer and cook until potatoes are done. Add celery; simmer 10 minutes. Turn off heat and cool. (This can be stored in the refrigerator for up to 3 weeks or frozen indefinitely.)

To make chowder: Heat base in large pot. Add half and half. Simmer till absorbed, 4-5 minutes. Add clam juice, wine and seafood. Cook till thoroughly heated through.


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Mom (Massenburg)
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

12/00, 10/01