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Northwest Seafood Chowder Recipe

Northwest Seafood Chowder  Recipe - 8 servings


10-ounce can tomato puree

8-ounce bottle clam juice

3/4 cup dry white wine

4 cups Chicken Stock

2 medium carrots, diced

1 large bay leaf

1/2 teaspoon crushed red pepper

1/2 teaspoon basil

1/2 teaspoon ground coriander

16 clams in their shells

1 tablespoon olive oil

2 medium onions, chopped

4 cloves garlic, chopped

1 large green pepper, seeded and chopped

1 lemon, thinly sliced

1/2 pound medium shrimps, shelled and deveined

1/2 pound small bay scallops

1/2 pound halibut, cut into 1-inch cubes

1/2 pound sea bass, cut into 1-inch cubes

1/2 pound cavatelli or other shell-shaped pasta, cooked al dente

1/4 cup chopped fresh parsley


In a medium stockpot, combine tomato puree, clam juice, wine, chicken stock, carrots, bay leaf, red pepper, basil and coriander. Simmer, uncovered, 10 minutes. Add clams, cover and simmer 10-15 minutes.

Meanwhile, in a wok or heavy skillet, heat olive oil and sauté onions and garlic 3-4 minutes or until onions are crisp-tender, add green pepper and sauté 2-3 minutes. Add vegetables to stockpot. When clams first begin to open, add lemon slices, shrimps, scallops, halibut and sea bass. Cover and simmer until shrimps turn pink, clams are fully opened and fish are cooked. Add pasta. Ladle into bowls. Garnish with parsley.

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