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Post Info TOPIC: Shellfish Chowder

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Shellfish Chowder

Shellfish Chowder


Shellfish Chowder


1 cup mirepoix (small dice of carrots, onions, celery)
¼ cup small dice of fennel
½ cup diced potatoes
1 tablespoon chopped garlic
¼ cup of basil julienne
6 little neck clams
6 P.E.I mussels
4 black tiger shrimp
¼ cup peekytoe crabmeat
1 cup white wine
1 cup brandy
½ cup heavy cream
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon fennel seeds


Place all spices in a sauté pan and toast on medium for 4 minutes, constantly moving the pan around. Set aside on a plate. When the spices cool down, grind in a coffee grinder. Place oil and butter in a large saucepot on high heat. When the butter begins to foam, add mirepoix and fennel, and sweat on medium heat for ten minutes. Then, add spice mixture, potatoes garlic, clams, mussels, and shrimp. Deglaze with wine and brandy, and cover. When clams begin to open, add cream and cook on low for five minutes. Then, add crab and basil. Serve with toasted bruschetta.

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