If you are like me you probably like seafood, and we grew up with many things seafood, especially oyster stew, clam chowder, and salmon soup. Every now and then I get hungry for these soups, stews and chowders, and this one was quick and easy with all the packing and extreme mess in the apartment going on these days. Easy because it all was bought, canned and frozen from the store.
Even though I love Oyster Stew (oysters, milk, butter, salt and pepper) and love to use fresh west coast oysters, this time I was hungry for something different. I wanted a whole buffet in one dish, shrimp, clams, oysters,
While we make oyster stew solely in milk or half and half, I always feel when you use a variety of sea foods it takes longer for the flavors to blend and marry together, so they must be started out in water, this was easy because I had cut up 4-5 medium sized red potatoes so they needed to simmer along with the canned seafood and shrimp.
I felt that it turned out very good for being quick and simple. I actually had 4 large bowls off of it for two days.
Quick & Easy Seafood Chowder
1 -8 ounce can Boiled Oysters
1 –8 ounce can Whole Baby Clams
1 –16 ounce bag frozen Medium Shrimp
1 –8 ounce bottles Clam Juice
4 cups Water
4-5 medium Red Potatoes (un peeled)
1/2 package (8 ounce) Green Onions (chopped including green tops)
1/2 cup Half and Half, Milk or Cream according to desired richness you want.
Salt, Pepper, dash Cayenne Pepper, several pinches of Rosemary (I used dried)
Dice up the potatoes, put into a larger pan, add water
Add, the canned oysters, clams, and clam juice
Add the chopped green onions.
Bring to boil, then turn back to simmer, (I used Medium heat) because red potatoes cook quicker and I did not want them to turn to mush.
Once the potatoes are tender or close turn it down to just keep the soup warm.
Add Shrimp at this point as I did not want them to become tough or mushy either.
(I used raw, already peeled, tailed and de veined)
Add the butter,,
Add Salt, Pepper and seasonings desired
Notes- At this point you can add a thickening of corn starch (cornstarch and water) to thicken, or melt some butter and mix with flour to make a roux and bring the soup to close to boiling and thicken for a heartier chowder.
If times were different for me I would have used fresh oysters, canned clams, possibly some crab meat, and would have steamed my own shrimp or picked up a pound (steamed at the store) at the store and peeled and added them.
Also I found that I liked to garnish the bowl each time with a bit more rosemary and cayenne pepper and some crusted red pepper flakes
Old Bay could be used to season your stew with also.