Creamy Alaska Seafood Chowder
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Credit: Chef Tom Douglas of Dahlia Lounge, Seattle
The National Culinary Review, January/February 2020
Ingredients
2 tablespoons plus 2 teaspoons olive oil
1 leek, split in half, washed, and finely chopped, white
and light green parts only
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1 tablespoon plus 2 teaspoons minced garlic
2 cups dry white wine
2 cups canned tomato purée
5 cups ham hock stock, hot (can substitute chicken stock)
2 medium thin-skinned potatoes (about ¾ pound), such
as Yukon gold, cut into ½ inch dice
1 cup heavy cream
¼ cup finely chopped fresh flat leaf parsley
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
½ teaspoon Tabasco, or to taste
1 pound local clams, scrubbed and rinsed
1 pound local mussels, scrubbed, debearded, and rinsed
½ pound large Alaskan scallops, sliced in half horizontally
½ pound Alaska cod filets such as halibut, cod, or yellow
eye rock fish, cut into 1 ½ inch pieces
8 cups loosely packed, spinach leaves
3 cooked Alaska king crab legs (about 1 to 1½ pounds),
thawed if frozen, each leg cut into 3 sections crosswise
and split in half lengthwise
½ lemon
Smoked paprika rouille or your choice of rouille
12 Parsley scones or bread of choice, and unsalted butter,
softened for serving
Instructions
1. Heat the oil in a large pot over medium-high heat. Add the
leek, onion, celery, and carrot and sauté until the vegetables
are starting to brown, about 6 minutes.
2. Add the garlic and the ham hock meat and sauté a few more
minutes. Stir in the wine and the tomato puree and bring to a
simmer.
3. Stir in the ham hock stock and the potatoes, adjusting the heat
to keep the mixture at a simmer.
4. Cover the pot and cook until the potatoes are just tender,
about 12 minutes.
5. Stir in the cream and herbs, season to taste with salt and
pepper, and add the Tabasco. Add the clams and mussels,
cover the pot, and cook until they open, about 4 minutes.
6. Season the scallops and fish with salt and pepper, then add
them to the pot, using a big spoon to submerge everything as
much as possible in the simmering liquid. Cover and simmer
2 more minutes.
7. Open the lid, stir in the spinach, then put the crab legs on top
of the chowder, split sides up so the crabmeat doesn’t fall out.
Cover and continue to simmer 1 more minute.
8. Turn off the heat and let the pot sit, covered, 5 minutes.
Open the lid and check that the scallops and fish are cooked
through and that the crab is warm.
9. Squeeze the lemon into the pot and season to taste with salt,
pepper, and Tabasco.
10. Using a slotted spoon and a ladle, divide all the fish, shellfish,
and chowder among 6 large shallow soup plates, discarding
any clams or mussels that have not opened.
11. After plating, split 6 of the scones in half, dollop the cut side
of each half with rouille, and balance 2 halves on the rim of
each soup bowl. Scrape the rest of the rouille into a pretty
dish and pass with the chowder, also passing the remaining 6
scones, split and spread with butter.
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Photo credit: Todd Rotkis/Tom Douglas Seattle Kitchen
Recipe and image provided by the Alaska Seafood Marketing Institute.
Yield
6 Servings
Tags
Seafood, Soup, The National Culinary Review
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