Fancy Seafood Chowder

Name: Fancy Seafood Chowder
Ingredients: 4 slices thick cut bacon, diced into 1/4 inch pieces; 1 medium onion, chopped; 3 -4 stalks celery, chopped; 1 garlic clove, minced; 1 bay leaf; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 2 tablespoons all-purpose flour; 3 medium potatoes, peeled & cut into 3/4 inch cubes; 2 (8 ounce) bottles clam juice; 2 cups water; 1 lb firm white fish (like halibut); 1 lb fresh seafood (I prefer shrimp and scallops); 2 cups half-and-half (1 pint); salt and black pepper, to taste; cayenne pepper; chopped fresh parsley

17 ingredients

9 steps

Ingredients

4 slices thick cut bacon, diced into 1/4 inch pieces
1 medium onion, chopped
3 -4 stalks celery, chopped
1 garlic clove, minced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
3 medium potatoes, peeled & cut into 3/4 inch cubes
2 (8 ounce) bottles clam juice
2 cups water
1 lb firm white fish (like halibut)
1 lb fresh seafood (I prefer shrimp and scallops)
2 cups half-and-half (1 pint)
salt and black pepper, to taste
cayenne pepper
chopped fresh parsley

Directions

1

Saute bacon pieces in a large kettle or dutch oven until it starts to brown.
2

Add onion and celery, saute until soft & translucent.
3

Add garlic, bay leaf, thyme & sage. Stir frequently for about 1 minute.
4

Stir in flour and cook for another minute or two stirring constantly. Do not let flour burn!
5

Add water and clam juice. Bring to a boil and add potatoes. Cover and simmer until potatoes are tender, about 20 minutes.
6

While cooking, wash and prepare seafood by cutting into bite size pieces. I usually cut fish into 1 inch cubes, and halve scallops and peel/devein shrimp.
7

When potatoes are done, add fish to stock mixture & simmer for five minutes. Add other seafood and cook for two more minutes.
8

Stir in half and half plus salt, pepper, and cayenne to taste. Heat through and it's ready to serve. Garnish each bowl with chopped parsley.
9

Enjoy!