SEAFOOD 'CHOWDA'

SEAFOOD 'CHOWDA'

24 portions (8 ounces)


4 tbsp	Butter, unsalted
1/2 cup	Onion, yellow, 1/4-inch diced
1/4 cup	White wine, dry
2 ea	Bay leaf
1 quart	Chicken stock, reduced sodium
2 cups	Ro*Tel® Original Diced Tomatoes & Green Chilies
2 cups	Potatoes, Russet, peeled and 1/2-inch cubed
2 cups	Jumbo lump crab meat
1 cup	Shrimp, 41/50, peeled and deveined
1 tbsp	Worcestershire sauce
1 tsp	Old Bay Seasoning
1 tsp	Salt
1/2 tsp	Ground black pepper
24 ea	Littleneck clams, steamed in shell
1/2 cup	Parsley, fresh, leaves

Percent Daily Values are based on a 2,000 calorie diet

Step 1

In large pot, melt butter over medium heat. Add onions and saute until translucent (do not brown).
Step 2

Deglaze pot with white wine. Add bay leaf, chicken stock and Ro*Tel®. Cover and bring to a boil.
Step 3

Add potatoes, reduce heat and simmer covered until potatoes are tender, about 15 minutes.
Step 4

Add crab, shrimp, Worcestershire sauce and Old Bay® Seasoning. Cook for 5 minutes, or until shrimp are pink and cooked through. Season with salt and pepper.
Step 5

To make ONE SERVING: Ladle 8 ounces of soup into a bowl and garnish with a littleneck clam and parsley.
Step 6

CHEF'S NOTE: Any seafood can be used in this dish - try clams for Manhattan-style chowder.