Sean Bean Chowder by Khouriye Elizabeth Huneycutt
Serves 4
3 cups dry black beans
2 cups chopped onion
6 cloves minced garlic
32 oz. jar of clamato juice
1 cup white wine
1 bay leaf
1/2 teaspoon thyme
2 tablespoon chopped parsley
1/4 cup fresh fennel
Salt & pepper
16 oz. jar chunky style salsa
10 oz. can whole baby clams
1 lb. shrimp (shelled and cooked briefly)
Cook dried beans. In a separate pan, sauté onion in oil. Add clamato juice, wine and all seasonings. Simmer. Add mixture to cooked beans. 15 minutes before serving, add shrimp and clams (undrained). Serve with vegan “bacon” bits (optional).
