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Shellfish chowder



  • 1 cup mirepoix (small dice of carrots, onions, celery)
  • 1/4 cup small dice of fennel
  • 1/2 cup diced potatoes
  • 1 tablespoon chopped garlic
  • 1/4 cup basil julienne
  • 6 cup little neck clams
  • 6 cup mussels
  • 4 cup black tiger shrimp
  • 1/4 cup peekytoe crabmeat
  • 1 cup white wine
  • 1 cup brandy
  • 1/2 cup heavy cream
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin (grinded)
  • 1/4 teaspoon cayenne (grinded)
  • 1/4 teaspoon fennel seeds (grinded)


Baking Directions:

Place all spices in a saute pan and toast on medium for 4 min.

, constantly moving the pan around.

Set aside on a plate and when the spices cool down, grind in a coffee grinder.

Place oil and butter in a large sauce pot on high heat.

When the butter begins to foam add mirepoix and fennel in and sweat on medium heat for ten minutes.

Then add spice mixture, potatoes, garlic, clams, mussels and shrimp.

Deglaze with wine and brandy and cover.

When clams begin to open add cream and cook on low for five min.

Then add crab and basil.

Serving Directions:

Serve with toasted bruschetta.