This seafood stew is creamy, rich, and super delicious…the perfect Lenten meal. Serve it with crusty garlic bread and a green salad and you have a dinner that your family and friends will rave about and more than likely ask for seconds!
2 (6.5 ounces each) cans chopped clams, reserving juice
1/2 cup all-purpose flour
4 Tablespoons butter
2 cups diced onion
2-4 cloves garlic, minced
1 cup cubed carrots
1 (8-ounce) package sliced mushrooms, optional
1-2 stalks celery, chopped
4 cups chicken stock
4 cups cubed potatoes
2 pounds your favorite fresh white fish: cod, tilapia, haddock, catfish, scallops or combination of fish, diced into 1- inch cubes
1 teaspoon Old Bay or Seafood Seasoning or more to taste
Salt and pepper, to taste
1 (12 ounces) can evaporated milk
1 can (14.75 ounces) creamed corn
Pats of butter, to garnish
Chopped green onions, to garnish
Cooked bacon crumbles, to garnish, optional
Louisiana hot sauce or red pepper flakes, to garnish
Note: You can substitute half-and-half for the evaporated milk.
Note: If you are in a real hurry to get dinner on the table, parboil potatoes and carrots for a few minutes and then proceed with recipe.