INGREDIENTS
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 chowderDirections
Pic2: boil crab legsPic3: small scallops
Pic4: red potatoes
- Thaw the clams (Pic3) overnight in the refrigerator. Do not discard the liquid.
- Pour enough water over the leftover crab shells to cover them.
- Bring to a boil and simmer for 15 minutes. (Pic2)
- Strain the stock to remove the solids.
- Wait to handle the shells until cooled enough.
- Clean the shells and cartilage of any remaining meat.
- Reserve the crab meat, discard the rest.
- Add the recovered crab meat back to the stock.
- Boil the potatoes in salted water, drain and cut them into small pieces. (Pic4)
Pic5: creamPic6: achiote & parsley
Pic7: strained chowder
-
Add the potatoes, parsley, clam juice,
heavy cream, (Pic5) sazon Goya (Pic6) and S&P to taste.
The achiote will color the soup orange-red. (Pic6) - Bring to a near-boil.
- Add the clams about 4 minutes before serving to avoid overcooking them.
- Serve and enjoy. (Pic1+4)
- Strain the leftovers to remove the solids before freezing the soup. (Pic7)
Serving suggestions:
- Add broken saltine crackers just before serving.