Thursday, March 14, 2013

Featured Recipe: Sweet Basil's Seafood Chowder

This is the third, and final, recipe from Chef Dave Becker of Sweet Basil located in Needham, MA. 

Taken right from Stewed, Chef Dave's newest cookbook, today's featured recipe is Seafood Chowder. The great thing about this recipe is you can use whatever type of seafood you prefer! Don't like mussels? No problem, double up on the shrimp.

Get creative and mix and match according to your taste preferences!

Thanks to Chef Dave and the team at Sweet Basil for all of the great information and beautiful photos. It was so fun sharing this information with everyone. Don't hesitate and check out Sweet Basil today - you will be very happy you did :)

Photo Credit: Nina Gallant 

Sweet Basil's Seafood Chowder:

    Serves 4 to 6
    • 1 stick unsalted butter
    • ½ cup flour
    • 2 tablespoons olive oil, plus more for roasting the clams
    • 2 cups Spanish onions, ¼” dice
    • 2 tablespoons garlic, minced
    • ¼ cup celery, minced
    • 1 teaspoon fresh thyme
    • 3 cups Yukon Gold potatoes, scrubbed, ¼” dice
    • 1 cup fresh corn kernels
    • 1 cup sherry
    • 1 ½ quarts Fish Stock (page 93 of Stewed)
    • 2 cups heavy cream
    • ½ pound fresh mussels, scrubbed
    • ½ pound Maine baby shrimp
    • ½ pound squid, tentacles and rings cut
    • Kosher salt and cracked black pepper
    • ½ pound whole clams, scrubbed


      • Chopped fresh parsley
      • Chopped fresh basil

      Preheat the oven to 400º.

      In a cast iron skillet, melt the butter over low heat. When the butter melts, slowly whisk in the flour. Allow the roux to cook for 5 to 10 minutes, stirring continuously, until the mixture turns brown.

      Meanwhile, in a large saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, celery, and thyme. Sauté the mixture for 5 minutes or until the ingredients begin to caramelize. Add the potatoes, corn, and sherry. Continue cooking for 1 minute or until the liquid is reduced. Add the Fish Stock, bring to a boil, and then add the boiling soup to the roux, maintaining the medium-high heat. Slowly whisk in the cream, and then add the mussels, shrimp, and squid. Decrease the heat to low and simmer for 5 to 6 minutes, or until the mussels open, and remove from the heat. Season to your liking with salt and pepper.

      Meanwhile, arrange the whole clams on a baking sheet, sprinkle with a few pinches of kosher salt and drizzle with a few splashes of olive oil. Roast in the oven until the clamshells open.

      Ladle the soup into bowls, evenly distributing the roasted clams. Garnish with the parsley and basil, and serve.

      Sweet Basil is located at 942 Great Plain Ave., Needham, MA 02492.

      If you are interested in purchasing Chef Dave's newest cookbook, Stewed, or any of his cookbooks, you can find them here:

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