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| New Year's Seafood Chowder submitted by Mom Johnson |
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Description
A wonderful combination of chowder and bisque that we have every New Year's Day while watching the Rose Parade from Pasadena.
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Directions
Cook shell macaroni according to package directions. Drain and set aside.
Saute celery, onion and garlic in the butter till softened. Stir in the flour mixed to a paste with the 1/2 cup water. Add wine, chicken bouillion cube, clam juice, salt, thyme, nutmeg, pepper, bay leaf and clam juice. Bring to a simmer and cook for about 15 minutes to allow flavors to mix. Add clams, oysters, baby shrimp, green or red pepper, parsley and pimiento. Stir in tomato paste to tint a light pink color. Stir in fresh fish, scallops, larger shrimp and/or any other fish you desire. Whe fish is cooked (do not overcook or fish will get tough!) stir in the cream or half and half, and the cooked macaroni. Heat to a simmer but not boiling. Enjoy!
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Ingredients
 1 1/2 cups small shell macaroni, uncooked
1 medium red onion, chopped
2-3 stalks of celery, sliced
1-2 cloves of garlic, minced
4 T. butter
1 8 oz. can minced clams
1 6-8 oz. can oysters
1 cup tiny cooked pink shrimp
1 cup dry white wine
1 chicken bouillion cube
1 tsp. salt
1/2 tsp. each thyme, nutmeg, pepper
1 bay leaf
5 T. flour
1/3 cup water
1 lb. firm white fish such as sea bass, flounder, halibut or shark
1 lb. uncooked scallops, rinsed
1 lb. med-lg uncooked shrimp, shells removed
1/2 cup red and/or green bell pepper, diced
1/4 cup fresh parsley, chopped
4 oz. tomato paste
1/4 cup (small jar) pimiento
2 cups heavy cream or half and half
1 large can or 4 small bottles clam juice
Any other fish or seafood you desire may also be added
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