Stone Crab Claw Chowder

16 ingredients
1 steps

Ingredients

  • 6 small to medium stone crab claws
  • 16 medium shrimp, shells on
  • 16 medium scallops
  • 2 medium red potatoes, peeled and cubed
  • 2 carrots, sliced
  • 2 sticks celery, sliced
  • 1 small yellow onion, wedged
  • 1 jalapeno, diced
  • 1 lime
  • Cilantro, chopped
  • 1 8 oz bottle of clam juice
  • 1 tin coconut milk
  • Water
  • Salt
  • Pepper
  • Olive Oil

Directions

  1. 1
    {"0":"Take a large pot and over medium heat sweat the onions, carrots and celery for approximately 5 minutes, until the onion is transparent. Season with salt and pepper to taste. Add the potatoes, clam juice and water to cover the vegies. Bring to a boil, reduce heat to simmer until potatoes are cooked.","2":"Raise the temperature to medium to start the stew boiling. Add the scallops, and cook until just done. Turn off the heat.","4":"Add the shrimp and crab claws, cover and let steam for three or four minutes. The shrimp should cook without becoming tough.","6":"Stir in the coconut milk over a low heat.","8":"Check the seasoning and adjust.","10":"Just before serving, stir in the diced jalapeno and the juice of the lime.","12":"Garnish bowls with cilantro. Serve with slices of French Bread."}

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