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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spicy Seafood Chowder Recipe

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This recipe for Spicy Seafood Chowder is from The Cini Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped
1 stalk celery, chopped
1 T. butter
1 1/2 C. Clam juice
1 can (14 oz.) stewed tomatoes, untrained
2t. Pickling spice
1 can (4 oz.) lump crabmeat, drained
1 can (4 oz.) chopped clams
1 can (4 oz.) tiny shrimp
1 can (6 oz.) oysters
1/2 lb. bay scallops
1/4 c. Cream
Salt and pepper to taste
Directions:
Directions:
1. Sauté onion and celery in butter in large saucepan until softened. Add clam juice, stewed tomatoes, and liquid. Place pickling spice in a mesh teaball or tie in cheesecloth. Add to mixtureand heat to boiling. Simmer 2 minutes.
2. Stir in seafood and bay scallops, simmering about 3 minutes until scallops are tender and opaque. Discard pickling spice. When ready to serve, add cream and heat but do not boil. Salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
An hour or so
Personal Notes:
Personal Notes:
We used this or some version of it at our January open house every year for about twenty years. We had a very large group so we always tripled the recipe as it was very popular especially with Alison Convery. Jim Morse was always in charge of this project and did we ever scramble when he moved out! Just xperiment as you go along and enjoy!

 

 

 

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