Recipe: Big Bay seafood chowder
(FOX) - Ray Lampe – better known as Dr. BBQ – created this recipe for seafood chowder to celebrate a classic California rivalry: The San Francisco 49ers and the Oakland Raiders.
This chowder is also a great way to welcome in fall, or might just be the excuse you need to eat a bread bowl. Either way, it's a perfect addition to your Thursday night watch party.
½ lb bacon, cut into small diced pieces
1 small red onion cut into small dice
2 ribs celery cut into small dice
3 cloves garlic crushed
1 cup clam juice
3 cups vegetable broth
½ teaspoon dried thyme leaves
1 large bay leaf
1 teaspoon salt
1 teaspoon black pepper
2 medium russet potatoes washed and cut into medium dice
2 pounds of any combination of fresh white fish, fresh peeled and deveined shrimp and crabmeat
4 cups half and half
¼ cup flour
½ cup milk
8 hollowed-out sour dough bread bowls
- In a Dutch oven over medium heat cook the bacon, stirring occasionally until crisp.
- Add the onion and celery and cook, stirring occasionally for 3 minutes.
- Add the garlic and continue cooking until the onion and celery are soft.
- Add the clam juice, vegetable stock, thyme, bay leaf, salt and pepper. Stir and bring to a simmer.
- Add the potatoes and return to a simmer.
- Cook, stirring occasionally for about 10 minutes until the potatoes are soft.
- Add the shrimp and fish and continue cooking for 5 minutes.
- Add the crab and return to a simmer.
- In a small bowl whisk together the flour and milk. Add to the chowder and mix well. Return to a simmer and cook for 2-3 minutes until thickened.
- Check for salt and add if needed. Spoon the chowder into the bowls and top with a little fresh chopped parsley for garnish.
- Serve with hot sauce on the side.
Makes about 8 servings but also freezes well.