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Seafood Chowder

Posted by Brittany Pitschman on


  • 1/4 cup Olive Oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, minced
  • 2 tbsp Dry Parsley Flakes
  • Pinch Fennel Seeds
  • Pinch Saffron
  • Pinch Rosemary
  • 10 Peppercorns
  • 1/8 tsp Thyme
  • 1/3 cup Tomato Pasta
  • 2 tsp Salt
  • 1/3 cup Water
  • 1.5 lbs Halibut Steak, diced and bones removed
  • 1- 16oz can Clamato Juice
  • 1- 6oz can, Clams, undrained
  • 1.5 lbs Frozen Cooked Shrimp, tail off, thawed


  1. Place 4 Quart Stock Pot on range top over medium heat. Add oil and heat for 2 minutes. 
  2. Sauté onion and garlic until golden. Add parsley flakes, fennel seeds, saffron, rosemary, peppercorns, thyme and salt; stir. Add halibut to other ingredients. 
  3. Mix tomato paste with water and pour into pot. Add clamato juice and bring to a boil. Remove form heat. 
  4. Place covered 4 quart on Slow Cooker Base and simmer on Setting #4 for 30 minutes. Add clams and shrimp. Continue simmering for 1 hour. Remove peppercorns before serving. Keep warm on Setting #1. Serve Immediately. 

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