On a mild Friday, after cooking nothing but ho-hum dishes for a week, I decided I wanted to splurge. Something I’d been craving for a while was chowder. I wanted something easy, the usual seafood chowder recipes I see have a ridiculous amount of ingredients and requirements, but I didn’t want just plain clam chowder either. So I tweaked a recipe and came up with an easier version.
Semi Seafood Chowder
Simple. Delicious. Simply delicious.
This is all it takes:
The recipe I created is a variation of the one that can be found here. Specifically, my ingredients are:
3 (6.5 oz) minced clams
1/2 lb halibut, cut into bite sized pieces
1/4 lb bay scallops
1-2 celery stalks
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half
2 tbsp red wine vinegar
Salt and pepper to taste.
Wash and chop veggies. I chose to leave my potato skins on.
In a deep skillet, add veggies and juice from the clams.
Cover with water and cook on medium to medium high heat.
As veggies just begin to get tender, add the chunks of halibut. Continue to cook on medium to medium high heat until veggies and halibut are tender.
As the skillet portion cooks, melt butter over medium heat in a large heavy saucepan. Whisk in flour.
Add half-and-half slowly, whisking constantly until thick and smooth.
Add the contents of the skillet to the cream mixture. Reduce heat slightly to heat the chowder thoroughly without boiling. Add bay scallops.
Continue to heat over medium low heat for 20 minutes, until chowder is heated through and bay scallops are cooked but tender. In the last minute or so before serving, stir in clams, vinegar, salt and pepper.
I served this up with a nice asiago cheese loaf from our local grocery store. If my husband would have given me the chance to take a picture of his pretty bowl of chowder before starting to wolf it down, you would get a better picture of the finished product. Instead, you’ll have to settle with my to-go container at work. Have fun cooking y’all!