Recipe: Manhattan Fish Chowder

Our local grocery store has this great bag of seafood mix that they sell in the freezer isle. The page includes squid, shrimp, muscles and clams included. I've made it into a fish stew and a stir fry with vegetables in the past, so when I thought of making a Manhattan Clam Chowder, I decided to try to use the seafood mix instead of clams.

Ingredients:
2 tablespoons olive oil
1 cup finely diced onion
1 cup finely diced cored fennel bulb
2 tablespoons chopped fronds
4 minced garlic cloves
2 teaspoons Italian seasoning blend
½ teaspoon Mrs. Dash
1 14-ounce can reduced-sodium chicken broth
Dash of Cayenne pepper liquid sauce to taste
2 cups precooked diced potatoes
2 14-ounce cans of crushed tomatoes
1 pound frozen seafood mix

Directions:
In a medium frying pan heat oil over medium heat. Add onion, fennel bulb, garlic, Italian seasoning, Mrs. Dash and cook, stirring often, until the vegetables are just starting to brown.

Add broth and potatoes; bring to a boil. Stir in tomatoes, Cayenne pepper sauce, seafood and fennel fronds. Return to a boil. Seafood will cook up quickly. When seafood is cooked remove from heat and serve.

Serve with French bread or crackers.