Recipe by Danielle Girouard
"I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this."
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half-and-half, or as needed
bar clams, drained with juice reserved
grated Parmigiano-Reggiano cheese
ear corn, kernels cut from the cob
sliced cherry tomatoes
1 1/2 cups
water, or as needed
sea salt and coarsely ground black pepper to taste
fresh haddock fillet, cut into 1-inch pieces
large shrimp, peeled and deveined
canned lobster meat, with juice
It was my first time making chowder and this recipe was good. I followed the recipe as written using the clams and shrimp only I had to substitute the haddock for sole and the lobster for fresh scallops. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Danielle's Seafood Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 225
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