Tag Archives: clam juice

Seafood Stew (Crock Pot)

This is a great seafood stew full of flavor and body. If you have leftover bits of cooked fish. you only need to put them in the crock for 15 minutes or so to heat up. If you like it a bit spicier, add some hot sauce and you get a jambalaya tasting dish.

Seafood Stew (Crock Pot)
Seafood Stew (Crock Pot)

8 servings
215 calories per serving

2 c chopped onions
2 stalks celery finely chopped (about 1 c)
5 garlic cloves, minced
28 oz. can diced tomatoes, undrained
8 oz. clam juice
6 oz. tomato paste
½ c white wine or water
1 T red vinegar
1 T oil
½ t basil flakes
½ t parsley flakes
½ t onion powder
½ t garlic powder
½ t oregano flakes
¼ t sugar
¼ t red pepper flakes
1/2 t dried thyme
1 bay leaf
1 lb. firm white fish in 1 inch pieces
¾ lb shelled, cleaned shrimp, tailed removed
6.5 oz. can chopped clams and their juice
6 oz. can crabmeat (or fresh)
¼ c parsley, chopped

Combine onions, celery, garlic, tomatoes, clam juice, tomato paste, vinegar, spices, sugar, thyme, pepper flakes and bay leaf and mix well. Cover and cook on high 4 hours. Stir in fish, shrimp, clams and crab and reduce heat to low and cook 45- 1 hour minutes or until fish is done. Remove bay leaf before serving. Stir in parsley.

Fish and Potato Chowder

What a splendid soup ! Subtle fish flavor, remarkably good broth, and just the perfect lunch on a cold, blustery day. Fish chowders made with delicate white fish are such a nice change from clam chowders. They are definitely milder and the consistency is just right.

Fish and Potato Chowder
Fish and Potato Chowder

4 servings
307 calories

2 slices bacon
3 c red potato, diced (or I used canned diced potatoes)
1 c chopped onion
3 T flour
16 oz. clam juice
2 c skim milk
1 T chopped thyme (or 1 t thyme flakes)
½ t salt
1/2 t pepper
1 t onion powder
12 oz. skinless halibut fillets, cut into 1-inch pieces (or other firm white fish)
2 T chopped parsley

Cook bacon in soup pot until crisp them remove, cool and crumble. Reserve 1 T of the drippings in the pan and add potato and onion and cook 5 minutes. Then add flour and cook 1 minute, stirring constantly. Add clam juice and bring to a boil then cover, reduce heat and simmer 10 minutes or until potatoes are tender (less time is needed if you use canned potatoes). Add milk and simmer (do not boil). Add spices and fish and cook 3 minutes or until fish is done. Stir in parsley at the very end and garnish bowls with crumbled bacon.

New England Cod Chowder

This is one of the best chowders I have had ! The broth is just creamy enough without being too much – the chowder has just enough fish flavor (unlike some clam chowders that can really be too much) – and the potatoes and beans make it very filling. This mild chowder will be a favorite in your house in no time !

New England Cod Chowder
New England Cod Chowder

4 servings
380 calories per serving

16 oz. clam juice
1 C water
1 onion, chopped small
1 celery stalk, chopped
15.5 oz. cannellini beans, rinsed and drained
14/5 oz. can diced new potatoes, rinsed and drained
1 c frozen corn
1.2 t dried thyme
1/2 t salt
1/4 t pepper
1 t onion powder
leftover cod from Lemon and Herb Cod recipe
3/4 c fat free half and half

Place first 4 ingredients in a pan and bring to a boil. Cook, covered, 1 minute and then add beans, potatoes, corn, thyme, salt, onion powder and pepper and bring to a boil. Then reduce to a simmer and cook, covered, 10 minutes. Then break 1/3 of the potato and bean mixture with the back of a spoon and break the cod into large pieces and add to the chowder with the half and half. Reduce heat to low and simmer very gently about 5 minutes.

(If you haven’t made the cod recipe, you just need 1 1/2 lb. broiled cod for this dish)

New England Clam Chowder

This soup is just brimming with clams. If you like extra veggies, just leave out the 2nd can of clams and fill with celery and carrots instead !

New England Clam Chowder
New England Clam Chowder

4 servings
237 calories per serving

1 T margarine
1 medium onion, finely chopped
8 oz. clam juice
8 oz. water
2 large white potatoes, peeled and cut in small cubes
2 6.5 oz. cans chopped baby clams with juice
1 pint fat free half and half
1 t pepper
1 t salt
2 t chopped parsley

Spray pan with Pam and melt margarine and add onion and cook 5 minutes. Add clam broth and increase heat to high. Add potatoes and bring down to a simmer and cook 10-12 minutes or until potatoes are tender. Add clams with juice and cook 7 minutes then add half and half, salt and pepper and continue cooking over medium heat until almost at the boiling point. Do not allow to boil. Serve with the parsley as a garnish.

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