Shellfish and Sausage Chowder

Submitted by tpill on September 1, 2013 - 4:39pm
Shellfish and Sausage Chowder

Summary

Yield
SourceAdapted from Prevention Magazine
Prep Time45 minutes
CategoryMain Dish
CuisineMediterranean
TagsShrimp, mussels, kale, clams, Cannellini Beans

Description

You will love this shellfish and sausage chowder. Very fresh, brimming with flavor.

Ingredients

  • 1 tbsp olive oil
  • 4 cups chopped kale
  • 1 cup chopped onion
  • 1 stalk chopped celery
  • 1 slab 3oz chopped fully cooked chicken sausage (smoked with garlic cajun spices or kelbasa will do)
  • 4 cloves garlic (large), minced
  • 1 cup bottled clam juice
  • 1 tbsp chopped fresh thyme
  • 2 cans cannellini (15 oz each), drained and rinsed
  • 2 tbsp lemon juice (to taste)
  • 1 pkg Trader Joes Steamer Clams
  • 1 pkg Vons Water Bistro Mussels
  • 12 Large Trader Joes Wild Shrimp 12 shrimp total
  • 1/2 cup seafood broth or chicken broth (low sodium)
  • 1/2 cup White dry wine (not sweet)

Instructions

  1. Heat oil in 5 qt. pot over medium heat
  2. Add Kale, Onion, Celery, and Sauage, cook about 4 minutes
  3. Add Garlic and cook another minute
  4. Add Clam juice, Wine, Seafood or Chicken Broth bring to boil
  5. Add Mussels, Clams and Thyme and Simmer 7 minutes - long enough to pop open Mussels and Clams - throw away shellfish that do not open.  Don't bring to a boil.
  6. Add Shrimp, Beans and Yougart about 3 minutes (shrimp should be a light pink)
  7. Season to taste with lemon juice, red pepper flakes
  8. Serve with a crunchy sourdough

 

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