Crab & Clam Chowder


No matter how diligent you are in cleaning out those crab legs; there will always be something useful left. Cook the shells again to make a crab stock as a base for this delicious chowder. If the stock isn’t strong enough to your liking, you can always add some extra clams or scallops.


This is what you need for 2-3 servings:

  • Leftover shells of snow/king crab legs
  • 1 lb. of clams or scallops
  • 4 medium potatoes parsley
  • S&P
  • Optional:
    • clam juice or bouillon
    • 1 cup of heavy cream
    • 2 sachets of Sazon Goya (achiote)
Pic1: crab chowder



Pic2: boil crab legs
Pic3: small scallops
Pic4: red potatoes


Pic5: cream
Pic6: achiote & parsley
Pic7: strained chowder

Serving suggestions: