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.

No additional tips available.

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

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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.

Stone Crab Claw Chowder

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