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Chowder Recipes

Name: San Francisco Cioppino
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 8 servings (4 quarts).
Cuisine: North America, Pacific Northwest
Ingredients: 2 tablespoons olive oil; 1 medium fennel bulb, thinly sliced; 1 shallot, minced; 3 garlic cloves, minced; 6 fresh thyme sprigs; 2 fresh rosemary sprigs; 2 tablespoons minced fresh parsley; 1/2 teaspoon crushed red pepper flakes; 2 cans (15 ounces each) crushed tomatoes, undrained; 2 bottles (8 ounces each) clam juice; 1 cup dry red wine; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 16 fresh topneck clams; 16 fresh mussels, scrubbed and beards removed; 16 uncooked shrimp (26-30 per pound), peeled and deveined; 1 pound halibut fillets, cut into 1-inch cubes; 16 snow crab claws; 16 bay scallops; 2 cleaned fresh or frozen calamari (squid) tubes, thawed and sliced into 1/8-inch rings (about 2 ounces); 4 tablespoons anise liqueur, such as sambuca

Make your own creamy meal with these chowder recipes. Whether you opt for clam, corn, potato or some other chowder variety, it’s guaranteed to warm you up.

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San Francisco Cioppino

Traditionally, cioppino is made with whatever seafood was caught that day or whatever seafood is on hand. It began as a soup for the working class, but with how delicious it tastes, it's no wonder this dish made its way into high-end restaurants and hotels. Feel free to use whatever fish, shellfish and seafood you can find. —Barbara Pletzke, Herndon, Virginia