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Sunday, June 19, 2016

Seafood Chowder with Pasta Shells

You’ll definitely want to make this easy, quick recipe again and again! It’s flexible: Seafood, pasta, vegetables, broth … If you don’t have this ingredient, add a little of that one. A splash of Thai fish sauce would make a great addition, as well.

Seafood Chowder with Pasta Shells:

1-1/2 c. (375 mL) small pasta shells
1 tbsp. (15 mL) olive oil
1 red bell pepper (capsicum), sliced into 2-in. (5 cm) strips
3 celery stalks, diced
1/2 c. (125 mL) sliced green onions 
2 garlic cloves, minced
1 tsp. dried marjoram 
4 c. (1 L) chicken broth
Broth from small can baby clams with clams reserved
4 oz. (125 g) cooked shrimp (see Note)
8 oz. (250 g) cooked crab meat (see Note)
1 or 2 pieces fish fillets of your choice
1 c. (250 mL) dry white wine
1 tbsp. (15 mL) lemon juice
Chopped fresh parsley, as required

Cook pasta in large amount of boiling water until tender. Drain; rinse in cold water; set aside. As pasta cooks, heat oil in large saucepan over medium heat.  Combine red pepper, celery, green onions, garlic, and marjoram. Sauté 5 min. 

To chicken broth, add juice from canned clams. Add water to make 5 c. (1.25 L) liquid. Combine with vegetables, simmering 10 min. Add clams, shrimp, crab, wine, and cooked pasta. Heat through. Stir in lemon juice and sprinkle with parsley just before serving. Serves 6.

Note: If using canned shrimp or crab, add the juices to the broth. I use a mixture of artificial crab combined with a small amount of real crab.


Sauté vegetables in olive oil.

Add canned or fresh clams ...

Artificial crab ...

Sliced fish of your choice ... Whatever you have on hand.

Ensure your broth has plenty of seafood!

Add dry white wine for a subtle, complex flavor.

Add cooked pasta shells.

Et voilà! Delicious and ready to serve!

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