James's Seafood Chowder
2 tbl olive oil
3 x garlic cloves minced
3 x carrots cut triangle chunks
2 x green peppers seeded, and cut into triangles
1 x red pepper seeded, and cut into triangles
1 cup celery cut triangle chunks
1 x onion sliced into rings
4 x tomatoes peeled, chopped
1 lb mushrooms quartered
1 cup diced zucchini
1 cup diced eggplant
1 lb shrimp peeled
1/2 lb scallops
1/2 lb crabmeat or 4 whole blue crabs split and cleaned
1/2 lb fish fillets cut into chunks
2 can chopped clams - (8 oz ea)
1 cup dry white vermouth
1 tsp cayenne
Salt to taste
Freshly-ground black pepper to taste
GARNISH
Toasted garlic croutons
Minced parsley
Method :
Heat oil in a Dutch oven over medium heat. Saute garlic for a minute, then add
carrots, peppers, celery, and onion. Cook until onion is translucent. Add
tomatoes and cook down over medium heat for 10 to 15 minutes, stirring often.
Stir in mushrooms and eggplant and cook until just tender - about 15 minutes.
Add zucchini and all seafood except the clams to the chowder (you can pour in
the clam juice), then pour the vermouth over all. Reduce heat and simmer for 20
minutes.
When ready to serve, gently stir in the clams, cayenne, salt, and pepper. Ladle
into bowls and top with a handful of croutons and parsley.
You were born to win, but to be a winner, you must plan to win,
prepare to win, and expect to win.
- Zig Ziglar