Pacific Seafood Chowder Recipe

2      Reviews by:    Geraldine Bieniasz   Pacific Seafood Chowder Recipe combines fish, crab, clams, potatoes, onion, celery, green pepper, garlic, butter, tomatoes, clam-tomato juice, thyme and marjoram to create a delicious seafood chowder recipe served with crusty bread. Food Category:    Soup Cuisine Origin:    West Coast    Servings:6 Nutrition facts:753 calories18.9 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 1 1/2 pounds North Pacific halibut, fresh or frozen
• 1 can (7 1/2 ounces) Alaska King crab or 1 package (6 ounces) frozen Alaska King crab
• 3 medium potatoes
• 1 large sweet Spanish onion
• 3/4 cup chopped celery
• 1/4 cup chopped green pepper
• 2 cloves garlic, minced
• 1/4 cup butter or margarine
• 2 cans (16 ounces each) tomatoes
• 2 cups clam-tomato juice
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 1 dozen small hard-shell clams
• Snipped parsley

DIRECTIONS

• Defrost halibut, if frozen. Cut into l-inch chunks.
• Drain canned crab and slice. Or defrost, drain, and slice frozen crab.
• Pare potatoes and cut into 1/2-inch pieces. Peel and thinly slice onion. Saute onion, celery, green pepper, and garlic in butter in a saucepot.
• Add tomatoes with liquid, clam-tomato juice, and seasonings. Cover and simmer 30 minutes.
• Add halibut, potatoes, and clams. Cover and simmer about 10 minutes, or until halibut and potatoes are done and clam shells open.
• Add crab and heat through.
• Sprinkle with parsley. Serve with buttered crusty bread.

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