Rach's amiga Daisy Martinez heads south of the equator and returns with a one-pot chowder that's just right for chilly nights.
Makes: 6 servings
Prep: 30 mins
Cook: 30 mins
- 1 jarred roasted red pepper
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 serrano chile, finely chopped
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 2 13 1/2 ounce cans coconut milk
- 2 cups bottled clam juice
- 1 cup finely chopped celery
- 1 large yellow-fleshed potato, such as yukon gold, chopped
- 1 cup frozen baby lima beans
- 3 pounds assorted shellfish (such as clams, mussels and shrimp)
- Salt and pepper
- 1/2 cup chopped cilantro
- Using a food processor, puree the roasted red pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Stir in the onion, garlic and serrano and cook until just softened, about 2 minutes. Lower the heat to low and whisk in the flour until combined. Whisk in the tomato paste and red pepper puree, then the coconut milk and clam juice. Add the celery, potato and lima beans and bring to a boil. Lower the heat to medium-low and cook, covered, for 15 minutes.
- Add the shellfish and cook until the shells open, about 5 minutes; discard any that do not open. Stir in the shrimp and cook until just opaque, about 2 minutes. Season with salt and pepper. Top with the cilantro.