Mixed Seafood Chowder
|Bacon strips||10 , diced|
|Diced onion||2 Cup (32 tbs)|
|Instant potato||6 Tablespoon|
|Clam juice||1 Quart|
|Heavy whipping cream||2 Quart|
|Yukon gold potatoes||4 Pound|
|Mixed seafood||1 Pound, raw (Octopus, Squid, Mussel, Cuttlefish)|
|Scallops||1 Pound, raw|
|Cooked clams||1 Pound|
|Ground mustard||1 Tablespoon|
|Old bay seasoning||2 Tablespoon|
|Cooked shrimp||2 Pound (Jumbo)|
Start off by placing a 14 deep oven over a full layer of briquettes.
Brown diced bacon not too fast or too hot... You want the grease.
Add 2 cups of diced onions.
When the onions start to turn translucent, sprinkle the instant potatoes over the mixture and then add the quarts of clam juice and heavy whipping cream.
Slice and dice the potatoes and add them to the mixture... Let this cook for a bit using a single ring of briquettes under the oven and one ring with five extra briquettes on the lid Change briquettes every hour.
When the base begins to thicken and the potatoes start to cook... Add old bay seasoning, mustard, all of the seafood except the crab and shrimp. Lift the lid occasionally to make sure it's not boiling and stir while the lid is off.
Back the two crabs so you can easily crack the body and leg meat.
Add the crab meat and shrimp meat... Simmer for at least one hour.
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