A hearty and creamy stew filled with chunky tuna and seafood. Best served hot.

Seafood Chowder with Tuna


250 grams clams or mussels
4 cups water
1/4 cup olive oil
1/2 cup chopped onion
1 tablespoon minced garlic
1/3 cup diced celery
1/4 cup Cream All-Purpose Flour
2 tablespoons tomato paste
1/2 cup white wine
2 medium potatoes, peeled and cubed
bay leaf
1 teaspoon grated lemon peel
2 teaspoons salt
1/2 teaspoon freshly cracked pepper
1/2 cup squid, peeled, ink removed and cut into rings
1/2 cup shrimps, shelled with tails intact
1-184 grams Century Tuna Solid in Vegetable Oil, drained
1 cup Angel Evaporated Filled Milk
1/4 cup chopped parsley


Cook clams or mussels in water. Drain and reserve broth. Heat olive oil in a Tefal Dutch oven then sauté garlic, onions and celery. Add flour, tomato paste and white wine. Pour in 4 cups of broth. Add potatoes, bay leaf and lemon zest. Allow to boil until potatoes are tender. Season with salt and pepper. Add squid and shrimps. Cook for about 2 minutes. Add tuna and cooked clams or mussels. Lastly, stir in milk and parsley. Remove from heat. Serve hot.

Makes 8 servings.

Approximate time of preparation: 45 minutes

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