From: Vol. 2, Issue 40, October 4-10, 2007



Always Inn, 177 Avenida Cabrillo, 949.369.6800, www.alwaysinn.com

Chef: Freda Danzig



A Lil’ Bit Louder Chowder



(Serves 10–12)



3 pounds of stick butter

2 large cans clam juice

1 large can clams

6 1-pound bags frozen seafood mix

2 pounds of frozen shrimp, headless, deveined

4 red onions, finely diced

3 whole garlic cloves, peeled and finely minced

6 redskin potatoes

6 Yukon gold potatoes

1-pound bag of shredded carrots

1 large bunch celery, finely chopped

1 cup freshly chopped parsely

1 quart sour cream

1 quart heavy whipping cream

2 cups cooking sherry

Possible spices to add: salt, Cajun, Creole, jambalaya mix, rosemary, basil, pepper, herb seasoning, etc.



Boil potatoes. Sauté onions, garlic, carrots seafood mix, shrimp and clams (all separately) in butter and set aside. In a large nonstick pot, fold in onions, garlic, clams, shrimp and seafood mix and cook for 10 minutes (medium heat). Add spices. Cook at high for three minutes. Pour in clam juice and bring to boil, then turn to low. Add sour cream, whipping cream and stir. Add celery, carrots and potatoes and stir more. Cover and simmer for 15 minutes. Turn off stove. Add sherry and stir. Garnish with parsley and let cool.