Italian Seafood Chowder
Yield: 6 quarts
Ingredients:
- Olive oil 1 Tablespoon
- Garlic 2 Tablespoons finely chopped
- Yellow Onion 1 Med. finely chopped
- Carrots 2 Med. peeled small diced
- Celery 3 Stalks small diced
- Scallions 1 bunch finely chopped, using white part only
- ITALY SPICE BLEND 2 Tablespoons
- Pale Dry Sherry 2 Cups(16 oz)
- Clam juice 2 Cups(16 oz)
- Russet Potato 2 ea. peeled and small diced
- Prawns 8 oz peeled, deveined and small diced
- Sea Scallops 8 oz hinge removed and small diced
- Clam meat 8 oz.
- White fish 8 oz Halibut or Snapper small diced
- Parsley 3 Tablespoons finely chopped
- Tarragon 1 Tablespoons finely chopped
- Chives 2 Tablespoons finely chopped
- Milk 3 Cups(24 oz) soy or rice milk
- (Optional: half and half for a rich version)
- Sea salt To Taste
Method:
- Heat 8-quart pot over medium heat, add olive oil.
- When the oil is hot, add garlic, onions, carrots, celery, scallion white. Sauté for 4-5 minutes until soft.
- Add ITALY SPICE BLEND and continue to sauté, being careful not to burn ingredients.
- Deglaze with Pale Dry Sherry and reduce by half.
- Add clam juice and bring up to simmer.
- Add potatoes and simmer until tender.
- Add seafood, choice of milk and fresh herbs.
- Season with sea salt to taste.
- Bring up to simmer and let sit for 10 minutes before serving.
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