Basque Seafood Chowder Recipe

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0 votes | 749 views
Servings: 8


Cost per serving $5.70 view details
  • 2 Tbsp. extra virgin olive oil
  • 3 x garlic cloves chopped
  • 3 x carrots cut triangle chunks
  • 2 x green peppers seeded, and cut into triangles
  • 1 x red pepper seeded, and cut into triangles
  • 1 c. celery cut triangle chunks
  • 1 x onion sliced into rings
  • 4 x tomatoes peeled, minced
  • 1 lb mushrooms quartered
  • 1 c. diced zucchini
  • 1 c. diced eggplant
  • 1 lb shrimp peeled
  • 1/2 lb scallops
  • 1/2 lb crabmeat or possibly 4 whole blue crabs split and cleaned
  • 1/2 lb fish fillets cut into chunks
  • 2 can minced clams - (8 ounce ea)
  • 1 c. dry white vermouth
  • 1 tsp cayenne Salt to taste Freshly-grnd black pepper to taste Toasted garlic croutons Chopped parsley


  1. Heat oil in a Dutch oven over medium heat. Saute/fry garlic for a minute, then add in carrots, peppers, celery, and onion. Cook till onion is translucent/soft. Add in tomatoes and cook down over medium heat for 10 to 15 min, stirring often.
  2. Stir in mushrooms and eggplant and cook till just tender - about 15 min. Add in zucchini and all seafood except the clams to the chowder (you can pour in the clam juice), then pour the vermouth over all. Reduce heat and simmer for 20 min.
  3. When ready to serve, gently stir in the clams, cayenne, salt, and pepper. Ladle into bowls and top with a handful of croutons and parsley.
  4. Comments: A pot of plenty, redolent of the Andorras - serve warm as a meal to 8 to 10 people.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 439g
Recipe makes 8 servings
Calories 220  
Calories from Fat 54 25%
Total Fat 6.07g 8%
Saturated Fat 0.96g 4%
Trans Fat 0.0g  
Cholesterol 142mg 47%
Sodium 507mg 21%
Potassium 1041mg 30%
Total Carbs 10.8g 3%
Dietary Fiber 3.0g 10%
Sugars 4.9g 3%
Protein 30.63g 49%
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