“I decided I wanted to make some of Mom’s Clam Chowder. She normally simmers the vegetables in water, but I had some shrimp shells saved in the freezer, so I decided to try to make my own seafood stock. I had never made it before, so I was a little unsure, but it turned out great! The white wine and tomato paste are optional, but they do help to develop the flavors. Plus the tomato paste will give a little extra color to an otherwise very light-colored broth.” – April Ferre
Shellfish Stock
Ingredients
- Olive Oil
- 1 Large Onion Chopped
- 2 Medium Carrots Chopped
- 2 to 3 Stalks Celery Leaves Included, Chopped
- 1/2 Cup White Wine Optional
- Water to Cover
- 4 to 6 Cups Shrimp Shells – Optional – Shells from Crab, Lobster or Mussels
- 3 Cloves Garlic Smashed
- 1 Handful Parsley Leaves & Stems
- 2 Sprigs Thyme
- 2 Bay Leaves
- 1/2 Teaspoon Black Peppercorns
- 2 Tablespoons Tomato Paste Optional
Instructions
- Preheat oven to 400 degrees.
- Heat olive oil in the stock pot over medium heat. Sauté onion, carrots and celery until they begin to soften. Deglaze with white wine.
- Add water to cover both the vegetables and the shells which will be added later. Simmer for 30 minutes.
- If using crab or lobster shells, use a rolling pin to break the shells into smaller pieces. Place shells on a large foil-lined baking sheet and put the smashed garlic cloves on top.
- Roast the shells and garlic for 10 to 15 minutes, stirring halfway through.
- After the vegetables have simmered for 30 minutes, put the roasted shells and garlic into the stock pot and add remaining ingredients. Add additional water, if necessary, to cover.
- Simmer for 20 to 30 minutes, but no longer or your stock will start to become bitter and lose its flavor.
- Strain the stock, and if desired, reduce over a low simmer until it is concentrated to your liking.
2023 Adapted Recipe – April Ferre– Adapted from Simply Recipes