Philly's Platinum Grille Chowder

Recipe provided by Chef Rhonda Yancy, Philly's Platinum Grille


1 lb Medium Shrimp
1 lb Bay Scallops
1 lb Whole Clams
1 lb Jumbo Lump Crab Meat
2 of 6 oz Red Snapper Filet
1 cup diced carrots 
1 cup diced celery
1 cup diced red potatoes
1 cup diced plum tomatoes
2 cups of ocean clam juice
1 tsp Crushed Rep Pepper
1 Tsp Ground White Pepper
1 Tsp dried basil leaves
1 tsp fresh chives
1 tsp fresh thyme
1 tsp fresh diced garlic
2 cup whole milk
2 cup heavy cream
1 stick butter
1 cup flour


Combine vegetables; clam juice; red pepper; white pepper; basil; garlic; thyme; chives with seafood and simmer for 15 minutes

Add 2 cups whole milk and heavy cream

Simmer for 5 more minutes

Fold the roux which is 1 stick of butter and 1 cup of flour into the mixture.

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