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
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.