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Seafood Chowder

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Who doesn't love a good Seafood Chowder!? Especially during the "cold" California winter months. We hope you enjoy our take on what is a classic Seafood Chowder that's perfect for family gathers or a night in by yourself.

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  • 1 Whole Dungeness Crab
  • 6 Clams
  • 6 Mussels
  • 4 Scallops
  • 1/4 lb Swordfish
  • 3 Cups Fish Stock
  • 2 Cups Half and Half
  • 2 Cup Potatoes
  • 3 TBSP Butter
  • 2 TBSP Olive Oil
  • 1 Medium White Onion
  • 1 Medium Carrots
  • 1 Stalk Celery
  • 1/4 Cup White Wine
  • 1 TBSP All-Purpose Flour
  • Salt and Black Pepper to taste
  • Parsley (optional)


Step One:

Place Dungeness Crab in a large pot with 2 cups of water. Cover with lid and let simmer until Crab turns bright red (if you cooked crab skip this part).

Step Two:

Prep ingredients. Finely chop Carrots, Celery, and White Onions.  Cut Potatoes into half inch cubes. Slice Swordfish into one inch cubes.

Once Dungeness Crab is cooked, crack and remove meat from the shell.

Step Three:

Add Olive Oil to a large pan over medium heat. When Olive Oil  is hot, cook Celery, White Onion, and a pinch of Salt (takes about 5 minutes).

While vegetables are cooking, heat another small pan over medium heat to make roux. Add 2 tbsp Butter to heated pan. Once melted whisk in Flour until mixture is fully incorporated and starts to turn golden brown.

Once vegetables are cooked add a splash (3 oz) of White Wine and stir until reduced.

Step Four:

Add Fish Stock and let it come to a boil. Once boiling, add Potatoes, and let simmer. When Potatoes are soft add in Swordfish and Scallops, cooking until it becomes a Swordfish becomes white/almost tofu looking.

Step Five:

Add in Clams, Mussels, and Half and Half cooking they start to open. Once opened turned off heat.

Add in cooked Dungeness Crab meat and a tablespoon of Butter. Seasoning with Salt and Pepper to taste. Garnish with Parsley (optional).


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