Golden Isles Seafood Chowder
- 1/2 C diced onion
- 1/2 C diced leeks
- 1/2 C diced celery
- 1 t fennel seeds, coarsely ground in blender
- 1 C white wine
- 2 qt clam juice
- 2 C diced tomatoes
- 2 C diced Yukon Gold potatoes
- 2 T unsalted butter
- 1/4 C flour
- 1/2 t dried thyme
- 2 whole bay leaves
- Chopped parsley, salt, and white pepper to taste
- 2 LB fresh seafood of your choice (shrimp, clams, fish, crab)
Sauté onion, leeks, and celery in butter until tender; add fennel and flour, stirring constantly, add white wine and clam juice slowly until creamy consistency. Add diced tomatoes and potatoes, and seasonings, and simmer slowly until potatoes are "fork-tender."
Add seafood and cook for 5 more minutes. Serves 8-10.
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