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Tugboat Chowder

Source: Burt Wolf's Table
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Makes 8 servings
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 cup bottled clam juice
One 14 1/2-ounce can chicken broth
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 pound halibut fillet, cut into bite-size pieces
1 pound uncooked medium shrimp, peeled, deveined, and halved lengthwise
Two 12-ounce cans evaporated milk
2 cups chopped fresh clams
24 fresh oysters, shucked, with liquid reserved
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley, for garnish
In a large saucepan or stockpot over medium-high heat, warm the butter until bubbling. Add the onion and celery and sauté until the onion is translucent, about 5 minutes.

Add the clam juice, chicken broth, and potatoes and bring the mixture to a boil. Reduce the heat to medium and cook uncovered for 8 to 10 minutes, or until the potatoes are tender.

Stir in the halibut, shrimp, evaporated milk, clams, oysters, and thyme. Cook for 5 minutes, or until the fish is opaque. Season with salt and pepper. Serve hot, in soup bowls, with a pinch of the fresh parsley sprinkled on top.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Seaside Soups: Chowders
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 450
Fat. Total: 11g
Fiber: 1g
Carbohydrates, Total: 28g
Sodium: 555mg
% Cal. from Fat: 22%
Cholesterol: 221mg
Protein: 57g
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