Seafood Chowder
Cooking Instructions
- 1
I prep everything beforehand it makes everything so much easier. I cut my potatoes put them in a container. I cut my celery and onions and put them in a separate container. I also cut up my salt pork and pork shank in a separate container ready to go as well.
- 2
Heat salt pork, celery and onions, thyme, garlic and onion powder on medium-high heat until translucent stirring consistently to even out flavor and make sure the salt pork breaks up. About 8 minutes.
- 3
3 tablespoons of butter and potatoes, smoked shank and tsp salt & cook for another 3 minutes. Picture of those flavors and incorporate together.
- 4
Then add both cans with juice of your clams. Stir for a minute
- 5
Add 1 quart of half and half two bay leaves. I add a whole package of my lobster imitation meat, one cup of shrimp (about 6 to 10 large jumbo shrimp) and two cups (about half package) of my Seafood mixture mix. Bring to boil.
- 6
Stir well, once boiling reduce heat to medium cover and let simmer until potatoes are fully cooked through. Adjust as needed
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