A seafood chowder recipe from The Seattle Times archive.
4 slices white bread, crusts removed
3 tablespoons butter
- Nathan Hale High School juniors boycott state test
- Scientists to study the 'modern miracle' of Ozzy Osbourne's survival
- Jesse Jones is back: Seattle's superhero consumer reporter is now at KIRO 7
- Seahawks' toughness is not for everyone
- Ditching Dreamliners: United buys older, cheaper planes
Most Read Stories
2 cloves garlic, peeled and forced through a press
1 tablespoon olive oil
1 medium red onion, finely chopped
1 large carrot, peeled and finely chopped
1 large green bell pepper, seeded and finely chopped
1 medium clove garlic, peeled and minced
2 cans (28 ounces) each whole tomatoes
1 cup tomato juice
1 bottle (8 ounces) clam juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups water
¾ cup white rice
½ pound tiny bay scallops
½ pound small cooked shrimp
½ pound crab meat
1 ¼ teaspoons Tabasco
3 cup finely chopped parsley
1 large cucumber, peeled, seeded and cut into ½-inch dice
1 can (6 ounces) hickory-smoked almonds, coarsely chopped
1. To make the croutons: Cut the bread into small cubes. Melt the butter; add the garlic. Toss the bread in the garlic butter, put into a baking pan and toast in a preheated 300-degree oven for 25 minute, until golden.
2. To make the soup: Heat the olive oil over medium heat in at least a 6-quart pot or Dutch oven. Add the onion, carrot, green pepper and garlic; saute five minutes.
3. Put the tomatoes with the liquid (1 can at a time) into a food processor and chop finely, almost to a purée. Add to the vegetables with the tomato juice, clam juice, salt and pepper. Bring to a boil, reduce the heat and simmer 30 minutes. (This is the soup base. If making ahead, cool, cover and refrigerate until ready to use. Adjust the seasonings as necessary.)
4. While the soup is cooking, cook the rice. Bring the water to a boil in a medium saucepan, add the rice and cook until the level of the water just cover the top of the rice. Cover, reduce the heat to low and cook 20 minutes. Cool slightly, cover and refrigerate until ready to use.
5. Bring a medium pan of water to the boil, add the scallops and time for two minutes. Drain and refrigerate until ready to use.
6. Reheat the soup if necessary. Fifteen minutes before serving the soup, stir in the rice, scallops, shrimp, crab, Tabasco and parsley. Simmer 10 minutes to heat through. Do not boil.
7. The soup is served with bowls of the condiments (garlic croutons, cucumber and almonds) for individual serving.
— From The Seattle Times archives, 1990