One thing I grew up with, going to florida so much as a child, was a love for seafood! Nothing like crableg feasts at the beach. And then the coquina soup with oyster crackers our PopPop would make after we caught hundreds of tini coquina on the ocean day outings. Once I moved to Oregon- I got a new appreciation for Clam chowder. Out on the cold Oregon Coast you instantly want a chowder bowl in hot sourdough and beer! Here is a recipe that nicely brings the coastal beaches together in one taste. This chowder has a rich creamy flair and just the right taste of coconut and yes lots of seafood. And I must say… its oh so good! Enjoy!
- 2 cups chopped celery
- 1 cup chopped yellow onion
- 2 cup large chopped red potato – new potatoes
- fresh parsley
- 1 chopped chive fresh
- 1 pound fresh white shrimp
- 1/2 pound fresh large sea scallops quartered
- 1/4 pound cooked bacon large chopped
- 1 pound monk fish (if you can get it)
- 2 cans chopped clams in juice
- I can whole coconut milk
- 1 can evaporated milk
- 1 Tbl better than boulion chicken base
- 1/2 stick butter
- black pepper
- 1/4 cup flour or cornstarch if glueten free.
Large slice and cook bacon until crisp. Set aside.
Saute your chopped veggies in butter over med heat 15 minutes or until potatoes are not quit tender.
Sprinkle/stir flour into hot veggies. Add coconut milk, evaporated milk, two cups hot water and chicken bouillon paste. I really like the salt and flavors of the better than broth. You can use chicken stock to lower the sodium. There is sodium in the butter so I dont recomend any salt in this cooking. Pepper, chopped parsley and chives. Then one can of clams with juice one drained just clams. Bacon. Simmer until thick. Turn off til 30 minutes before serving. (Add the water as it thickens to the consitancy you prefer. )
Meantime. Prep your shrimp. Rinse,shell,devein and rinse again. I put in fridge to rest for final cook. Same with scallops -rinse well and I either half or quarter on spreading the bites thru the chowder. If you can get monk fish I love the texture of the white fish in stew but not required.
Prep your bread bowls. Thin slice your tops and with a serated steak or bread knife hollow out your bowls saving centers for warm bread soup soppers at table.
Prep: 30 minutes before serving.
preheat oven to warm bread bowls and bread centers.
Bring chowder to a solid simmer and add seafood. Cook 10 minutes slow simmer til shrimp take on a nice bright pink. We dont want the seafood overdone- your shrimp and scallops will be rubbery and not right.
Serve hot chowder in warm bread bowls with fresh parsley garnish.