STONE CRAB CLAW CHOWDER

STONE CRAB CLAW CHOWDER image

Yield 4

Number Of Ingredients 16

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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

Steps:

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. Raise the temperature to medium to start the stew boiling. Add the scallops, and cook until just done. Turn off the heat. Add the shrimp and crab claws, cover and let steam for three or four minutes. The shrimp should cook without becoming tough. Stir in the coconut milk over a low heat. Check the seasoning and adjust. Just before serving, stir in the diced jalapeno and the juice of the lime. Garnish bowls with cilantro. Serve with slices of French Bread.