Mama’s Shellfish Chowder

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Recipe by South Your Mouth

Mama’s Shellfish Chowder
1 cup diced celery
1 large onion, diced
1/2 cup butter
2 cloves garlic, minced
3 cups water
5-6 small/medium potatoes peeled & diced into 1/2 inch cubes
tablespoon salt
1/2 teaspoon black pepper
2 bay leaves
1/2 pound scallops
1 pound shrimp peeled
1 can of clams (with juice)
1 pint half & half
1/2 cup dry white wine

Sauté celery and onion in butter in a large stock pot over medium heat 5 minutes. Add garlic and continue cooking for 2 minutes.

Add water, potatoes, salt, pepper and bay leaves; cover and simmer for 30 minutes.

Add scallops and remaining ingredients, return to a simmer and continue cooking for 5 minutes.

Remove from heat and allow to rest, covered for 15-20 minutes before serving.

*You can add lump crab meat as well for an extra special chowder. If you’re fortunate enough (and I have been from time to time) to have a hook-up on blue crab claws, they are a divine addition!