Remember that I always use organic and grass fed ingredients when possible. When using seafood make sure it is local and or wild caught.
Heat a medium pot and add 2 Tb butter and 2 Tb olive oil then throw in and sauté:
1/2 lb chorizo sausage links cut into chunks or ground bulk (Beelers is a natural brand I like)
1/2 lg. onion diced
2 Tb crushed garlic
1/2 cup chopped celery
1/2 cup carrots sliced
Salt and Pepper to taste
1 tsp garlic granules
1 tsp onion powder
2 tsp creole or old bay seasoning
1/2 Tb black pepper
1 Tb Cajun spice (frontier brand)
Stir in 2 TB butter, let melt and add 2 TB olive oil then stir in 4 Tb all purpose flour to make a roux, this is creating your thickener. Cook it until it thickens and starts to stick to the bottom of the pan about 5-8 minutes. Allowing the roux to cook a bit improves the flavor of the chowder.
1 qt. seafood stock or chicken broth
1/2 a bottle of IPA beer (or any blonde or wheat beer)
2 15 oz cans baby clams with juice or 1/2 – 1 lb. fresh clams from seafood market *
1.5 c good lump crab meat (not the cheap Starkest kind or imitation)
1 nice size fillet of white fish cut into cubes (about 2 cups)
1 – 2 cups cleaned raw wild shrimp (never farmed) or you can use crayfish
Optional: 3 dashes of Tabasco sauce or more if you like it hot
Bring to a boil then lower temperature and simmer for 3 minutes until shrimp start to turn pink. Do not overcook or shrimp will get rubbery. Add 1 qt. of whole milk, half n half or unsweetened alternative, (I like to use unsweetened creamer alternatives for a creamier chowder) and bring back up to temp. Do Not boil or milk will curdle. Serve with crusty bread.
*You can substitute fresh small oysters for the clams if they are good and in season.