This easy Spanish seafood chowder is a delicious combination of salted pork, mussels, clams, prawns, mixed vegetables, blended spices, and amontillado sherry. This soup is great for a quick and healthy weeknight meal idea! Smart Recipes, European Recipes, Seafood Recipes, Recipes Seafood European Spanish Seafood Chowder Spanish Seafood Chowder Recipe | PT50M Serves 8 Ingredients: 1 Pound Mussels 1.5 Pounds Small Clams 0.5 Pound Salt Pork 8 Tablespoons Butter 2 Stalks Celery 1 Medium Onion 0.25 Cup All-Purpose Flour 0.25 Cup Amontillado Sherry 0.75 Cup Clam Juice 16 Ounces Tomato Sauce 2 Tablespoons Spanish Paprika 8 Jumbo Prawns 6 Cloves Garlic 1.5 Pounds Boiled Potatoes 4 Cups Whole Milk 2 Bay Leaves 0.5 Teaspoon Salt & Freshly Ground Black Pepper In a large pan of water, add water, mussels, clams and steam for 2-3 minutes or until they open. Transfer the mussels and clams to a large bowl; discard any unopened shells. Strain the broth, and reserve the liquid. Roughly chop the mussels and clams and reserve. Heat a cast-iron skillet over medium heat and cook the salt pork for 8-10 minutes or until browned. Discard cooked pork, and reserve the rendered fat. Add 2 tablespoons of butter, celery and onion and sauté for 6-8 minutes or until the onions become translucent. Stir in flour and cook for 1-2 minutes, stirring continuously. Add sherry and scrape the brown bits. Add clam juice, tomatoes, paprika and bring to a boil. Reduce the heat to simmer. Meanwhile, cook the prawns in 6 tablespoons of butter and garlic for 2-3 minutes or until the prawns are just pink. Add potatoes, milk and bay leaves into the skillet and simmer for about ten minutes. Add reserved shellfish liquir if needed to acheive desired consistency. Add the clams, mussels, and prawn mixture to the simmering soup, season with salt and pepper and cook until heated through. Check seasoning and adjust as neccessary.

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