Warm up With Bar Crudo's Seafood Chowder Recipe

Warm up With Bar Crudo's Seafood Chowder Recipe


Feeling chilly? Warm up with this seafood chowder for the soul.

Bar Crudo's name may evoke delights of the raw variety, but the Divisadero seafood restaurant also knows a thing or two about cooking.

On cold summer night, few things could be better than a dip into a hot bowl of chowder, and the culinary team at Bar Crudo takes the chowder game to a whole new level. Gone is the already-super-rich heavy whipping cream. In it's place: manufacturing cream, a witch's brew that contains 40 percent or more butterfat than your more diet friendly heavy whip. Plus, there's smokey bacon in the mix. (You can work it off tomorrow.)

Until then, here's the recipe.

Bar Crudo's Seafood Chowder

(Serves 8)

Chowder Base:

1 gallon manufacturing cream

2 yellow onions, medium diced

½ bunch of thyme, picked and chopped

2 tablespoons rendered bacon fat

¼ cup all-purpose flour

½ tablespoon Old Bay seasoning

¼ bottle white wine

¼ cup mussel stock

Crystal Hot Sauce (to taste)

Salt (to taste)

Mussel Stock:

2 lb of mussels

1 bunch thyme

4 garlic cloves smashed

2 cups white wine

1. Add a small amount of extra virgin olive oil to a pot on medium heat, and slightly cook garlic and thyme. Add mussels and white wine, turn heat to high; cover. Once mussels have all popped open, remove pot from stove and let cool.

2. Remove all mussels from shell and reserve for chowder. Strain the liquid from the bottom of the pot and reserve.

Chowder ingredients:

Cooked, small diced bacon

Cooked, small diced potatoes

Cooked mussels

Raw fish (tuna, salmon, cod) cut into small pieces

Cooked prawns

Raw squid cleaned and sliced into rings

1. Warm bacon fat in a large pot on medium heat. Add onions and thyme; sweat onions till translucent.

2. Add white wine to the pot, turn heat to high, and let reduce by half.

3. Mix in flour and cook on medium heat for 30 seconds.

4. Add cream to the pot, and finish with Old Bay seasoning.

5. Let chowder base simmer for 20 minutes to reduce.

To serve:

1. Add mussel stock, crystal, and salt to chowder base.

2. Then, add bacon, potatoes, and all seafood except for the squid.

3. Once the fish is cooked, add the squid right before serving.

4. Pour yourself a glass of wine, and enjoy!

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