Sicilian Seafood Chowder Recipe

Name: Sicilian Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. olive oil; 1/2 c. diced onion; 1/2 c. diced celery; 1/2 c. diced green bell pepper; 3 large garlic cloves, minced; 1/2 tsp. dried basil, crumbled; 1/2 tsp. dried thyme, crumbled; 1/2 tsp. pepper; 1/4 tsp. dried oregano, crumbled; 1/4 tsp. dried crushed red pepper; 2 1/2 c. bottled clam juice; 1 (15 oz.) can tomato sauce; 2 oz. orzo; 1/2 lb. uncooked medium shrimp, peeled and deveined; 1/2 lb. sea scallops; 1 (6 1/2 oz.) can chopped clams, drained; 1 Tbsp. chopped fresh parsley

Servings: persons

3 Tbsp. olive oil
1/2 c. diced onion
1/2 c. diced celery
1/2 c. diced green bell pepper
3 large garlic cloves, minced
1/2 tsp. dried basil, crumbled
1/2 tsp. dried thyme, crumbled
1/2 tsp. pepper
1/4 tsp. dried oregano, crumbled
1/4 tsp. dried crushed red pepper
2 1/2 c. bottled clam juice
1 (15 oz.) can tomato sauce
2 oz. orzo
1/2 lb. uncooked medium shrimp, peeled and deveined
1/2 lb. sea scallops
1 (6 1/2 oz.) can chopped clams, drained
1 Tbsp. chopped fresh parsley

1
Heat oil in heavy large saucepan over medium-high heat.
2
Add onion, celery and bell pepper and saute until tender, about 7 minutes.
3
Add garlic, basil, thyme, pepper, oregano and crushed red pepper and cook 2 minutes.
4
Add clam juice and tomato sauce and bring to boil.
5
Reduce heat and simmer until slightly thickened, stirring occasionally, about 30 minutes.
6
(Chowder can be prepared to this point 1 day ahead; refrigerate.
7
Bring to simmer before continuing.) Cook orzo in medium saucepan of boiling water until tender but still firm to bite, stirring occasionally.
8
Drain. Rinse under cold water and drain.
9
Yields 6 servings.

301

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 17 ingredients. The key ingredients include: 3 Tbsp. olive oil, 1/2 c. diced onion, 1/2 c. diced celery, 1/2 c. diced green bell pepper, and more.

Yes, Sicilian Seafood Chowder 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!

Sicilian Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions