Spicy Seafood Chowder

This quick and delicious chowder is a snap to prepare, and it features an array of our wonderful Bristol Quality seafood. A cozy and romantic meal in a bowl. Enjoy!

4 slices bacon (diced 1/4 inch)
2 tablespoons garlic (minced)
1 onion (diced 1/4 inch)
2 carrots (peeled and diced 1/4 inch)
1 cup celery (diced inch)
1/2 cup green pepper (diced 1/4 inch)
1/2 cup yellow pepper (diced 1/4 inch)
1 cup white wine
1 quart water
2 tablespoons clam base (Better Than Bouillon brand)
1 pint V-8 juice
2 cans Ro Tel Diced Tomatoes with Green Chilies (drain liquid)
3 tablespoons tomato paste
12 each little neck clams
1/2 pound extra large shrimp, peeled & deveined, cut in half
1 lb opah filet (diced 1 inch)
1/2 cup parsley (minced)
2 tablespoons fresh oregano (minced)
2 tablespoons fresh basil (minced)
1 whole cooked dungeness crab

1. Heat large heavy bottom pan over medium heat add bacon and saute until bacon is browned. Remove bacon bits from pan and set aside.

2. Add diced onion, carrots, peppers, celery and garlic to pan with bacon drippings, saute until tender. Add white wine and reduce by half. Add water and clam base stir to mix.

3. Add diced tomato, V-8 juice, and tomato paste and bring to boil. Reduce heat slightly and add clams and cook until they open. Turn down heat to simmer, add shrimp and opah filet and simmer until fish and shrimp are cook through, approximately 5 minutes. Do not overcook shrimp.

4. Stir in fresh parsley, basil, oregano and crab meat, heat through.

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