MARYLAND SEAFOOD CHOWDER

Maryland Seafood Chowder image

Provided by Lynne Hawkins

Time 1h10m

Number Of Ingredients 14

4 Tbsp olive oil, divided
1/2 c onion, diced
1/2 c celery diced
3 clove fresh garlic, pressed and divided
8 oz bottled clam juice
3 medium potatoes diced small
1 lb medium shrimp, cooked, cleaned
1/2 lb bay scallops
2 can(s) 6.5 oz chopped clams, undrained
1 lb crabmeat
1 lb flounder, cut in chunks
1 Tbsp old bay or j.o. crab seasoning
1 qt fat free half and half
2 Tbsp flour

Steps:

1. Saute onion, celery, carrot, and 2 cloves garlic in 2 Tabs olive oil until clear.
2. Transfer to large sauce pan or soup pot
3. Add bottled clam juice and potatoes
4. Simmer until potatoes are tender
5. Meanwhile, Saute shrimp, scallops and 1 clove garlic in same saute pan until barely cooked
6. Add all seafood and juices to the soup pot
7. sprinkle the crab seasoning on top of the pile of seafood in the pot
8. Make a roux out of the flour and remaining 2 Tab olive oil in the saute pan, incorporating any juices and bits from the seafood
9. Add half and half to the roux and stir until thickened
10. Gently stir half and half into the seafood mixture and simmer until seafood is cooked through