ANCIENT CITY CHUCKIE’S MINORCAN RED CLAM & CRAB CHOWDER

Ingredients:

3-6 Ounce cans of minced clams with juice

3-6 Ounce cans of chopped clams with juice

1-Dozen small fresh clams scrubbed cleaned of sand

6-Ounce can of drained white crab meat

1-12 ounce bottle of Budweiser brand Beer

½-Cup of cooking sherry

2-Tablespoons of Kikkoman’s brand Soy Sauce

1-15 Ounce can Hunt’s brand Tomato Sauce

2-14.5 Ounce cans Hunt’s brand Diced Tomatoes

1-Stick of salted butter softened

1-Sliced large yellow onion halved and sliced thin

1-15.5 ounce can Del Monte brand Mixed Vegetables drained

2-15.5 ounce cans Del Monte brand Whole Kernel Corn drained

2-Quarts of Mott’s brand Clamato Tomato Cocktail Juice

1&½-Tablespoons of dried crushed Datil pepper (or crushed red chili pepper)

1&½-Tablespoons of Mrs. Dash’s brand of Original Blend Salt Free

1-Teaspoon of McCormick’s brand Hickory Smoked Salt

3-Teaspoons of minced garlic

2-Tablespoons of onion powder

¼-Cup of sugar

OPTIONAL-During the last 5 minutes of cooking add ½ pound of cleaned shrimp    

-Seafood can be substituted with a pound of chicken and a quart of chicken stock

GARNISH-A pat of butter             

                 -And/or ½ teaspoon of fresh grated      Romano cheese

Preparation:

This recipe is such a big favorite around Saint Augustine that they hold a “Great Chowder Debate Competition” every November just for this special dish. In a large stainless steel kettle on medium high, melt butter and sauté sliced onions. When onions turn translucent, add beer to cool down onions and burn off alcohol. Add the rest of the ingredients and boil on high for about 45 minutes to an hour until contents reduces about an inch or more. Reduce more if you want a thicker base. At that point, you must watch constantly for burning and/or sticking. Serve this great dish with fresh French bread and soft salted butter. A light salad with Saint Augustine Sandy’s Yeast Salad Dressing would top off this wonderful treat. Of note, left over chowder can be frozen and easily reheated at a later date to serve over cooked pasta.