1 C cubed pancetta
1 C diced onions
an assortment of potatoes (purple, Yukon gold, and new red)
1 lb cleaned squid
1 lb scallops
1 lb cleaned and deveined shrimp
1 lb lump crab
1 C roasted corn cut off the cob
2 C clam juice
pink Himalaya salt
In a large soup kettle or stockpot, cook pancetta and onions over medium heat. Add potatoes and carrots and cook till beginning to caramelize. Add the seafood. Cook for 10 minutes or until scallops and squid are opaque and shrimp turn pink. In another pot make a roux with the butter and flour. Add the clam juice to make a thick sauce. Transfer the sauce to the larger pot. Stir in milk and cook till desired thickness. Season with fresh herbs, roasted corn, and salt to taste.
that sounds absolutely delicious! what i really like about it is how there's no artificial ingredients in it at all! all pure seafood-y goodness! and you even used the clam juice which works like stock! (: yum.ReplyDelete
That's perfect for all these cold spring nights.ReplyDelete
Mmmmm...that's my kind o' chowder! I'm in the process of coordinating a camping trip on the coast with my siblings and their families. This chowder would be the perfect dinner for the first night.ReplyDelete
Camilla, you never disappoint and always inspire!
i want to go camping with you! this looks amazing and what a nice treat on a cool evening. thank you for sharing with tuesday night supper club!ReplyDelete