24 portions
Portion Size
8 ounces
Ingredients: Measure:
Butter, unsalted
4 tbsp
Onion, yellow, 1/4-inch diced
1/2 cup
White wine, dry
1/4 cup
Bay leaf
2 ea
Chicken stock, reduced sodium
1 quart
Ro*Tel® Original Diced Tomatoes & Green Chilies
2 cups
Potatoes, Russet, peeled and 1/2-inch cubed
2 cups
Jumbo lump crab meat
2 cups
Shrimp, 41/50, peeled and deveined
1 cup
Worcestershire sauce
1 tbsp
Old Bay Seasoning
1 tsp
1 tsp
Ground black pepper
1/2 tsp
Littleneck clams, steamed in shell
24 ea
Parsley, fresh, leaves
1/2 cup


  1. In large pot, melt butter over medium heat. Add onions and saute until translucent (do not brown).

  2. Deglaze pot with white wine. Add bay leaf, chicken stock and Ro*Tel®. Cover and bring to a boil.

  3. Add potatoes, reduce heat and simmer covered until potatoes are tender, about 15 minutes.

  4. Add crab, shrimp, Worcestershire sauce and Old Bay® Seasoning. Cook for 5 minutes, or until shrimp are pink and cooked through. Season with salt and pepper.

  5. To make ONE SERVING: Ladle 8 ounces of soup into a bowl and garnish with a littleneck clam and parsley.

  6. CHEF'S NOTE: Any seafood can be used in this dish - try clams for Manhattan-style chowder.

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