Venus de Milo Seafood Chowder

By danaheller

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Ingredients

• 2 cups 1/2 inch diced potatoes
• 1 cup lobster meat (about 8 ounces)
• 1 cup small sea scallops (about 8 ounces)
• 1 cup small gulf shrimp (about 8 ounces)
• 3 1/2 cups clam juice
• 4 oz. butter
• 1/2 cup flour
• 1/4 cup minced onion
• 1/4 cup minced celery
• 1 cup tomato puree
• 2 tablespoons minced garlic
• 2 1/2 cups light cream
• salt as needed
• 2 teaspoons ground black pepper
• 3 bay leaves

Details

Servings 12

Preparation

Step 1

1. Peel and de-vein the shrimp and cut into bite sized chunks. Wash the scallops and drain. Place the clam juice in a stock pot and bring to a boil. Cook the shrimp in the clam juice then remove and set aside. Do the same thing with the scallops saving the stock. Cut the lobster meat into bite sized chunks.

2. Wash the diced potatoes, drain and place in a stock pot with the hot clam stock. Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.

3. In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the tomato puree and cook for several minutes, add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

4. Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes and bring to a simmer.

5. Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer. Adjust the seasoning. Serve at once with oyster crackers.