Pacific Northwest-inspired Seafood Chowder

Ingredients

While the original Maraq from Somali cuisine is a spiced soup typically made with meat and vegetables, this Pacific Northwest-inspired seafood chowder focuses on showcasing the region's fresh seafood and local ingredients. The flavors and ingredients have been adapted to reflect the coastal cuisine of the Pacific Northwest, incorporating Dungeness crab, shrimp, and clams, as well as regional herbs and vegetables. We alse have the original recipe for Maraq, so you can check it out.

• 2 cups (470ml) fish stock 2 cups (470ml) fish stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 stalks celery, diced 2 stalks celery, diced
• 2 carrots, diced 2 carrots, diced
• 2 Yukon gold potatoes, peeled and cubed 2 Yukon gold potatoes, peeled and cubed
• 1 cup (150g) sweet corn kernels 1 cup (150g) sweet corn kernels
• 1 bay leaf 1 bay leaf
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 pound (450g) Dungeness crab meat, cooked and shelled 1 pound (450g) Dungeness crab meat, cooked and shelled
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) clams, scrubbed 1/2 pound (225g) clams, scrubbed
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion, minced garlic, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.
2. 2.
   Pour in the fish stock and bring to a simmer. Add the cubed potatoes, sweet corn, bay leaf, and thyme leaves. Cook until the potatoes are fork-tender, about 15 minutes.
3. 3.
   Reduce the heat to low and stir in the heavy cream. Gently fold in the Dungeness crab meat, shrimp, and clams. Simmer for an additional 5 minutes or until the seafood is cooked through and the clams have opened.
4. 4.
   Season with salt and pepper to taste. Remove the bay leaf.
5. 5.
   Ladle the chowder into bowls and garnish with fresh parsley. Serve hot.

Treat your ingredients with care...

• Dungeness crab — Ensure the crab meat is cooked and shelled before adding it to the chowder.
• Shrimp — Peel and devein the shrimp before adding them to the chowder.
• Clams — Scrub the clams thoroughly to remove any sand or grit before adding them to the chowder.

Tips & Tricks

• For a smoky flavor, add a small amount of cooked and crumbled bacon to the chowder.
• If you prefer a thicker chowder, mix a tablespoon of cornstarch with cold water and stir it into the chowder during the last few minutes of cooking.
• Serve the chowder with crusty bread or oyster crackers for a delightful crunch.

Serving advice

Serve the Pacific Northwest-inspired seafood chowder hot in individual bowls. Accompany it with a side of crusty bread or oyster crackers for dipping and soaking up the delicious flavors.

Presentation advice

Garnish each bowl of chowder with a sprinkle of fresh parsley to add a pop of color. Serve the chowder in rustic-style bowls or mugs to enhance the cozy and comforting feel of the dish.