The Bridge Seafood Chowder Recipe
Now you can enjoy the fresh flavors of Alaska at home! Here's a tasty recipe from Anchorage's Bridge Restaurant:
Ingredients:
- 3 Tbsp. vegetable oil
- 8 oz. rock shrimp
- 4 oz. crab meat
- ½ lb. chopped sea clams, in juice
- 4 oz. yellow onion, chopped
- 2 oz. celery, chopped
- 8 oz. bacon, chopped
- 8 oz. red potato, diced and steamed
- 1 red bell pepper, chopped
- 2 tsp. red curry paste
- 1 tsp. ground nutmeg
- 2 Tbsp. Cajun seasoning
- 2 tsp. thyme
- 3 qt. heavy cream, heated
- 1 qt. half and half
- 2 oz. garlic, chopped
- 8 oz. sake
- ¼ tsp. Tabasco sauce
- ½ c. flour
- 16 oz. low-sodium chicken broth
- 1 Tbsp. lemongrass, granulated
- 4 oz. scallions, shaved
- ½ bunch cilantro, chopped
Directions:
- Sauté bacon in oil until slightly brown, about three minutes. Add garlic and onion, stir until onion sweats. Add celery, red pepper, dried spices and flour, and cook on medium heat for three minutes. Add sake and reduce 3/4. Add the cooked potatoes, cream, water, chicken base and clams in juice, and bring to a boil. Lower heat and simmer for 20 minutes. Add the shrimp and cook for five minutes. Finish by adding the crabmeat. Garnish with cilantro and scallions. Serves six to eight.
