Monday, January 9, 2012

California Girl's Seafood chowder

Lately I've been craving seafood and soup.  So I decided to make my old stand-by chowder.  It really hit the spot.  Hot and delicious on a cold winter's day. Enjoy!
Note: You can use any seafood you like in this chowder.  Change it up and make it yours!

Serves 8 generously


½ butter

3 medium russet potatoes, cubed

2 ribs celery, diced

1 Spanish or white onion, large dice

2 carrots, diced

1 tablespoon fresh dill, chopped

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon old bay seasoning

2 garlic cloves, minced

1 ½ to 2 quarts fish , chicken stock or water

½ cup white wine

2 small cans tomato sauce

1 can diced tomatoes

1 pound cod, haddock or any firm white fish, cubed (filet's, bones removed)

½ pound medium shrimp

½ pound raw oysters

1 pound clams in shell, cleaned and closed (discard open shells)


Add butter to a Dutch oven or soup pot and melt on medium high heat. Add vegetables and cook for about 5 minutes. Add, seasonings, stock, wine, tomato sauce and tomatoes. Bring to a boil and reduce heat to medium and simmer until vegetables are tender, about 45 minutes. Fish will flake and shells will open when done.

*(Add more stock if necessary)

Add seafood and cook for an additional 10 to 15 minutes.


Garnish with fresh dill and serve immediately.

Serve with rustic artesian bread.