Chef James Boyce’s Gulf Seafood Chowder

 |  Seafood: Crab, Oysters, Fish and Shrimp
8-10 Servings

What you need


16 Manila Clams, scrubbed

2 c. Dry White Wine

12 oz Crabmeat, preferably Dungeness, picked over

1-2 c. Flour

1/2 lb Raw Rock Shrimp, if available, or Smallest Shrimp available, peeled

16 Large Shrimp, peeled and deveined

16 Gulf Oysters, shucked

1 1/2 lbs Snapper or Grouper Filet, cut into large pieces

2 Cloves Garlic, peeled and finely chopped

Pinch Salt and Freshly Ground Black Pepper

2 pinches Cayenne

1 tsp Dried Basil

1 tsp Dried Thyme

1 tsp Dried Oregano

4 Bay Leaves

2 tbsp Tomato Paste

2 28-oz. Cans Crushed Italian Tomatoes

1/2 Small Fennel Bulb, trimmed and chopped

1 Leek, white part only, trimmed, cleaned and chopped

2 Medium Carrots, peeled, trimmed, and chopped

1 Rib Celery, chopped

1 Green Bell Pepper, cored, seeded, and chopped

1 Medium Yellow Onion, peeled and chopped

1 c. Extra Virgin Olive Oil

16 tbsp Butter

1/2 bunch Parsley, chopped



1. Heat 1/2 cup of the oil and 8 tablespoons of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, bay leaves, oregano, thyme, basil and cayenne. Season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours.


2. Heat remaining 1/2 cup extra virgin olive oil, 8 tablespoons butter and garlic in a large, heavy skillet over high heat until fragrant, 1–2 minutes. Working in 2 batches, dredge snapper, oysters and large rock shrimp in flour, shaking off excess, and fry, turning seafood frequently until golden, 1–2 minutes. Transfer seafood with a slotted spoon to pot with sauce and add crabmeat, cover and simmer for 10–15 minutes.


3. Add wine to same skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don’t open.) Add clams and broth to pot; adjust seasonings. Ladle soup into large bowls, garnish with parsley and serve with toasted sourdough bread if you like.

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