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Pacific Seafood Chowder
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2
Reviews
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By:
Geraldine Bieniasz
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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.
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INGREDIENTS
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1 1/2 pounds North Pacific
halibut, fresh or frozen
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1 can (7 1/2 ounces) Alaska
King crab or 1 package (6
ounces) frozen Alaska King
crab
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3 medium potatoes
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1 large sweet Spanish onion
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3/4 cup chopped celery
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1/4 cup chopped green
pepper
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2 cloves garlic, minced
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1/4 cup butter or margarine
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2 cans (16 ounces each)
tomatoes
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2 cups clam-tomato juice
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1 1/2 teaspoons salt
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1/4 teaspoon pepper
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1/4 teaspoon thyme
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1/4 teaspoon marjoram
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1 dozen small hard-shell clams
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Snipped parsley
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DIRECTIONS
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1:
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.
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2:
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.
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3:
Sprinkle with parsley. Serve with buttered crusty bread.
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4:
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