Stone Crab Claw Chowder Recipe

Name: Stone Crab Claw Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Raise the temperature to medium to start the stew boiling. Add the scallops, and cook until just done. Turn off the heat.
3
Add the shrimp and crab claws, cover and let steam for three or four minutes. The shrimp should cook without becoming tough.
4
Stir in the coconut milk over a low heat.
5
Check the seasoning and adjust.
6
Just before serving, stir in the diced jalapeno and the juice of the lime.
7
Garnish bowls with cilantro. Serve with slices of French Bread.

452

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 16 ingredients. The key ingredients include: 6 small to medium stone crab claws, 16 medium shrimp, shells on, 16 medium scallops, 2 medium red potatoes, peeled and cubed, and more.

Yes, Stone Crab Claw 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!

Stone Crab Claw Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions