Seafood Chowder

3 tbsp. butter
1 (7 oz.) can minced clams
2 lobster tails, cooked
1 cup fresh crab leg meat
˝ cup chopped fresh mushrooms
2 c. diced potatoes
1 c. sliced carrots
1 c. chopped onions
1/2 c. sliced celery
1 1/2 c. boiling water
2 c. milk or half & half
1 tsp. salt
Dash of pepper

Melt butter in sauté pan and add onions and mushrooms. Cook over low heat until onions are opaque and mushrooms brown. Add liquid from clams to water which was used to cook crab legs and lobsters to a large sauce pan or dutch oven. After removing meat from lobster and crab shells, add the shells back into original cooking water and boil down to 2 ˝ cups. When it has cooked down, add potatoes, carrots, and celery and cook for 10 minutes in the seafood stock. When vegetables are al dente, add seafood , mushrooms and onions with butter they were sauted in, and milk or half & half. Add salt and pepper to taste, and more butter if using milk. Heat just to boiling, stirring occasionally. Serve with oyster crackers or crusty French garlic bread.

| Crab or Lobster Dip | Seafood Chowder | Shrimp Newberg | Fried Shrimp Balls | Cole Slaw | Banana Pudding | Watermelon Fruit Salad |
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