My inspiration for this chowder is living so close to the water with an abundance of fresh seafood to choose from. The nice part of this recipe is it's versatility. The first part of the chowder is a rich tomato broth base, and the second part is adaptable to allow you to swap out any of the seafood based on seasonal availability and your own personal preference.
Makes 6-8 servings | From Chef George Hirsch Lifestyle TV series
1 Tablespoon olive oil
1/2 cup sweet onion, chopped
1/4 cup fennel, chopped
3 cloves garlic, chopped
1/4 cup carrots, choppd
2 cups yukon potatoes, scrubbed and diced into 1/2 pieces
2 cups fresh plum tomatoes, deseeded and chopped or 1 (28 ounce can chopped San Marzano tomatoes)
2 cups vegetable or fish broth
1 teaspoon dried basil
For the seafood:
1 dozen fresh little neck clams
1/2 pound fresh cod, cut into one inch pieces
1/4 pound calamari, cleaned and cut into thin rings
1 pound mussels, cleaned
a few leaves of fresh flat leaf parsley, basil and oregano
fresh ground pepper to taste
Pre heat a large soup pot to medium temperature. Add olive oil and onions, fennel, carrots, and garlic until tender. Add tomatoes, broth, potatoes, and dried basil. Bring to a boil, then lower to simmer for 10 minutes. Add clams and cod fish, gently simmer for 10 minutes. Add fresh basil, parsley, mussels and cook for 3-5 minutes or until mussels open.
Add fresh ground black pepper to taste & serve immediately.