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Seafood Chowder
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
1/4 cup butter
1 onion, chopped
1 clove garlic, pressed
1/4 cup all-purpose flour
4 cups chicken broth
1 cup dry white wine
1 cup water
1 tsp fresh tarragon (1/4 tsp dried)
2 potatoes, peeled and cut into 1/2-inch cubes
12 clams in shells, scubbed well
1 lb skinned, white flesh fish fillets (rockfish, orange roughy, etc), cut into 1/2-inch cubes
1/2 cup whipping cream (35%)
1/4 lb small, cooked shelled shrimp or cooked crab
2 Tbsp parsley, chopped
Salt
Pepper
Method/Steps
1. In a large pan, melt butter over medium heat. Add onion and stir until translucent; add garlic. Stir in flour; slowly add broth, wine, water, stirring constantly with a whisk. Add tarragon. Stir over high heat until boiling. Add potatoes, cover and simmer until just barely done, about 10 minutes. Stir in clams. Cover and simmer until clams begin to open, 5 to 10 minutes.
2. Add fish, cover and simmer until pieces are opaque, 2 to 3 minutes. Add cream and shrimp; cover and simmer until hot, 2 to 4 minutes. Season with salt and pepper. Ladle into bowls and garnish with chopped parsley.
Wine and Spirits Match
Serve with Chardonnay.