Basque Seafood Chowder Recipe

Name: Basque Seafood Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 3 x garlic cloves chopped; 3 x carrots cut triangle chunks; 2 x green peppers seeded, and cut into triangles; 1 x red pepper seeded, and cut into triangles; 1 c. celery cut triangle chunks; 1 x onion sliced into rings; 4 x tomatoes peeled, minced; 1 lb mushrooms quartered; 1 c. diced zucchini; 1 c. diced eggplant; 1 lb shrimp peeled; 1/2 lb scallops; 1/2 lb crabmeat or possibly 4 whole blue crabs split and cleaned; 1/2 lb fish fillets cut into chunks; 2 can minced clams - (8 ounce ea); 1 c. dry white vermouth; 1 tsp cayenne Salt to taste Freshly-grnd black pepper to taste Toasted garlic croutons Chopped parsley

Servings: persons

2 Tbsp. extra virgin olive oil
3 x garlic cloves chopped
3 x carrots cut triangle chunks
2 x green peppers seeded, and cut into triangles
1 x red pepper seeded, and cut into triangles
1 c. celery cut triangle chunks
1 x onion sliced into rings
4 x tomatoes peeled, minced
1 lb mushrooms quartered
1 c. diced zucchini
1 c. diced eggplant
1 lb shrimp peeled
1/2 lb scallops
1/2 lb crabmeat or possibly 4 whole blue crabs split and cleaned
1/2 lb fish fillets cut into chunks
2 can minced clams - (8 ounce ea)
1 c. dry white vermouth
1 tsp cayenne Salt to taste Freshly-grnd black pepper to taste Toasted garlic croutons Chopped parsley

1
Heat oil in a Dutch oven over medium heat.
2
Saute/fry garlic for a minute, then add in carrots, peppers, celery, and onion.
3
Cook till onion is translucent/soft.
4
Add in tomatoes and cook down over medium heat for 10 to 15 min, stirring often.
5
Stir in mushrooms and eggplant and cook till just tender - about 15 min.
6
Add in zucchini and all seafood except the clams to the chowder (you can pour in the clam juice), then pour the vermouth over all.
7
Reduce heat and simmer for 20 min.
8
When ready to serve, gently stir in the clams, cayenne, salt, and pepper.
9
Ladle into bowls and top with a handful of croutons and parsley.
10
Comments: A pot of plenty, redolent of the Andorras - serve warm as a meal to 8 to 10 people.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Tbsp. extra virgin olive oil, 3 x garlic cloves chopped, 3 x carrots cut triangle chunks, 2 x green peppers seeded, and cut into triangles, and more.

Yes, Basque Seafood Chowder Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!