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

1 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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