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  • Writer's pictureDairy Keen

San Francisco Seafood Stew

It is getting close to Super Bowl Time! I always make foods from the hosting state, so California it is this year. So while looking around for those famous foods of California, I found this grand soup recipe. I wish I could make and serve it in the Dairy Keen but it would be impossible to make it work there. So we should all make it for the Super (Souper) Bowl. I use canned clams because I cannot find any fresh clams here in Utah.

San Francisco Seafood Stew

¼ cup olive oil 4 teaspoons of minced garlic 2 cups chopped onion 1 Red or Green Bell pepper, diced 1 Bay Leaf 1 teaspoon dried oregano 1 teaspoon dried red pepper flakes 1 ½ teaspoons salt 2 Tablespoon Tomato Paste 8 ounces chicken broth 8 ounces white wine or additional chicken broth 8 ounces clam broth 2 Cans RoTel Tomatoes and Green Chilies (28oz total) ½ pound scallops, cut into bite size pieces ½ pound cod or halibut, cut into 1 inch pieces 1 ½ pounds crab legs, steamed, shelled and then cut the meat into 1 inch pieces 1 pound shrimp, peeled and cleaned (I also cut into bite sized pieces) 24 littleneck clams or 1 can chopped clams

In a large Dutch oven pot add the oil, onions, garlic and bell pepper. Sauté until onion and bell peppers are softened. Add spices, tomato paste, wine, broth, and RoTel. Simmer for 30 minutes. Add seafood and SIMMER for 10-12 minutes. (If using fresh clam, discard clams that did not open). Taste and adjust to your taste, remove bay leaf. Serve immediately in large soup bowls.

Serve with Sour Dough Bread.

*Gluten Free the brand “New Grains” makes awesome sour dough gluten free bread. They are base in Provo and Day’s Market carries their products. You can also order on-line at


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