Tangy Seafood Chowder

This chowder combines flavours of the sun and the sea.The bright flavour of our Florida Grapefruit pairs perfectly with the nautical flavours of cod and Littleneck clams to make a seafood chowder that’s as fresh as a gentle sea breeze.Top your bowl with a little grapefruit zest for a little extra tang.


  • 450 g cod
  • 900 g Littleneck clams, cleaned
  • 225 g of squid
  • 1 small white onion, diced
  • 1 carrot, finely diced
  • 2 stalks, finely diced
  • ½ bulb garlic, minced
  • 1 sprig of thyme
  • 1 800 g can of diced tomatoes
  • 250 ml Florida Grapefruit juice
  • 1 tbsp. Florida Grapefruit zest
  • 1 tbsp. olive oil
  • 125 ml white wine
  • Salt and pepper to taste


Tangy Seafood Chowder

In a large pot, heat white wine on medium heat until boiling; add clams and cook for 10 minutes until they have all opened.Remove and discard any unopened clams.When cool, remove meat from the shells and put aside, along with liquid.

In a large pot, heat oil over medium-low heat and sauté onions until soft; add garlic, carrots and celery and cook until soft or for another 5 minutes.Add tomatoes, Florida Grapefruit juice and reserved clam broth; cook for another 15 minutes on medium-low heat.

Add clams, squid, cod, salt and Florida Grapefruit zest to the pot; cook until the cod starts to flake.