Wild shrimp, salty clams, and fresh cod cook gently in a simmering bone broth infused with aromatic basil, blended tomatoes, soft onions and bites of celery. This seafood chowder is straight from the dining room of paradise and kitchen entertainment at its finest.
- 1-2 tablespoons Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
- 1 yellow onion, diced finely
- 6 cloves garlic, minced
- 6 stalks of organic celery, diced finely
- 6 cups Kettle and Fire’s chicken bone broth or my chicken stock recipe
- 24 ounces tomato Rao’s Homemade Tomato Basil Sauce (or similar all-organic tomato-basil sauce)
- 1 pound clams
- 1/2 pound shrimp, peeled and deveined
- 12-14 ounces cod, cubed
- Pink Himalayan or Celtic sea salt, to taste
- Freshly ground pepper, to taste
Fill a bowl with fresh water and soak the clams for 20 minutes, allowing the shellfish to naturally filter out any sand. Remove the clams from the water (rather than draining the clams which will not dispose of the sand) and scrub until clean.
Wash the shrimp and fish, removing any bones from the latter if necessary.
In a soup pot, heat the olive oil over low heat. Add the onions and garlic and sauté for 5 minutes, careful not to let the garlic burn. Add the celery and sauté for an additional 5 minutes.
Add the homemade broth, tomato sauce, and bring the soup to a low simmer. Cover and cook for 20 minutes.
Add the seafood and steam, covered, over medium heat until the clams have opened and the fish and shrimp are completely cooked – approximately 5-10 minutes.
Season with salt and pepper, if necessary. Garnish with fresh basil and serve hot.