Sicilian Seafood Chowder
A flavorful Sicilian seafood chowder featuring tender shrimp, scallops, and aromatic herbs in a rich tomato and clam juice broth, perfect for a comforting seafood meal.
Ingredients
- 3 Tbsp. olive oil ⓘ
- 1/2 c. diced onion ⓘ
- 1/2 c. diced celery ⓘ
- 1/2 c. diced green bell pepper ⓘ
- 3 large garlic cloves, minced ⓘ
- 1/2 tsp. dried basil, crumbled ⓘ
- 1/2 tsp. dried thyme, crumbled ⓘ
- 1/2 tsp. pepper ⓘ
- 1/4 tsp. dried oregano, crumbled ⓘ
- 1/4 tsp. dried crushed red pepper ⓘ
- 2 1/2 c. bottled clam juice ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 2 oz. orzo
- 1/2 lb. uncooked medium shrimp, peeled and deveined ⓘ
- 1/2 lb. sea scallops ⓘ
Instructions
- Heat oil in a heavy large saucepan over medium-high heat.
- Add diced onion, celery, and green bell pepper; sauté until tender, about 7 minutes.
- Add minced garlic, dried basil, thyme, pepper, dried oregano, and crushed red pepper; cook for 2 minutes.
- Add bottled clam juice and tomato sauce; bring to a boil.
- Reduce heat and simmer until slightly thickened, about 30 minutes, stirring occasionally.
- Cook orzo in boiling water until tender but still firm to bite, stirring occasionally.
- Drain the orzo, rinse under cold water, and drain again.
- Add cooked orzo to the chowder, then add uncooked shrimp and scallops.
- Simmer until seafood is cooked through and flavors meld, about 5-7 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the vegetables. If you don't have orzo on hand, small pasta shapes like ditalini or even rice can work as substitutes. Adjust the spice level by using more or less crushed red pepper according to your taste. Fresh herbs can enhance the flavor; consider adding parsley or dill before serving.
Serving Suggestions
Serve the chowder hot, garnished with fresh parsley or a sprinkle of grated Parmesan cheese for added richness. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a Mediterranean flair, consider serving alongside a refreshing Mango And Lobster Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of clam juice or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Sicilian Seafood Chowder contains roughly 836 calories, with 24g protein, 58g carbohydrates, and 58g fat. It is an excellent source of vitamin C (70% of the Daily Value), protein (47% of the Daily Value), and iron (37% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1151mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood instead of fresh?
Yes, frozen seafood can be used in this chowder; just ensure it's fully thawed and drained before adding it to the pot. This is a convenient option and can save time while still delivering great flavor.
What can I do if the chowder is too thick?
If the chowder turns out too thick, you can easily adjust the consistency by adding more clam juice or water, stirring well to combine. Heat the chowder gently to ensure everything is warmed through.
How can I make this dish gluten-free?
To make this chowder gluten-free, simply substitute the orzo with a gluten-free pasta or omit it entirely. The chowder will still be delicious and hearty without the pasta, allowing the seafood flavors to shine through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).