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INGREDIENTS

2 1/2 quarts chicken broth
1/2 cup dry white wine
1 dried whole bay leaf
2 cloves garlic ; pressed or minced
1/8 teaspoon powdered saffron
4 fresh jalapeño chilies ; up to 6, stemmed seeded and minced
3 large firm-ripe tomatoes ; -- cored and cut up
18 small clams in shell ; suitable for steaming, scrubbed
2 pounds boned skinned fish such as rockfish ; halibut, grouper, cod (use 1 or several kinds)
1/2 pound sea scallops ; rinsed and sliced crosswise 1/2" thick
1/2 pound medium-large shrimp ; 36 to 42 per lb, shelled and deveined
1/4 cup fresh cilantro ; chopped
salt and pepper
lime wedges

Servings

INSTRUCTIONS

In a 6- to 8-quart pan, combine broth, wine, bay leaf, garlic, saffron, and chilies. Cover and bring to a boil, then simmer, covered, 20 to 30 minutes.

Meanwhile, in a food processor or blender, whirl tomatoes to coarsely puree. Add to pan; cover and bring to a boil. Add clams, cover, and simmer 5 minutes. Cut fish into 1/2-inch cubes. Add fish, scallops, and shrimp to pan; cover and simmer until clams pop open and remaining shellfish is barely translucent in thickest part (cut to test), 3 to 5 minutes. Sprinkle with cilantro.

Ladle seafood and broth into bowls. Add salt, pepper, and lime to taste.

NOTES

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Mexican Shellfish Chowder

2 1/2 quarts chicken broth 
1/2 cup dry white wine 
1 dried whole bay leaf 
2 cloves garlic  pressed or minced
1/8 teaspoon powdered saffron 
4 fresh jalapeño chilies  up to 6, stemmed seeded and minced
3 large firm-ripe tomatoes  -- cored and cut up
18 small clams in shell  suitable for steaming, scrubbed
2 pounds boned skinned fish such as rockfish halibut, grouper, cod (use 1 or several kinds)
1/2 pound sea scallops rinsed and sliced crosswise 1/2" thick
1/2 pound medium-large shrimp  36 to 42 per lb, shelled and deveined
1/4 cup fresh cilantro chopped
  salt and pepper 
  lime wedges

In a 6- to 8-quart pan, combine broth, wine, bay leaf, garlic, saffron, and chilies. Cover and bring to a boil, then simmer, covered, 20 to 30 minutes.
Meanwhile, in a food processor or blender, whirl tomatoes to coarsely puree. Add to pan; cover and bring to a boil. Add clams, cover, and simmer 5 minutes. Cut fish into 1/2-inch cubes. Add fish, scallops, and shrimp to pan; cover and simmer until clams pop open and remaining shellfish is barely translucent in thickest part (cut to test), 3 to 5  minutes. Sprinkle with cilantro.

Ladle seafood and broth into bowls. Add salt, pepper, and lime to taste.

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Nutrition

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Serving Size: 1 Serving (1367g)
Recipe Makes: 10 Servings

Calories: 2661
Calories from Fat: 1664 (63%)

Amt Per Serving		% DV

	Total Fat 184.9g	247 %
	Saturated Fat 52.9g	264 %
	Monounsaturated Fat 76.6g
	Polyunsanturated Fat 39.7g
Cholesterol 927.5mg		285 %
Sodium 902.9mg		31 %
Potassium 2398.2mg		63 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.9g
Protein 232g		331 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2661

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