Crab Chowder with Prosciutto

A flavorful balance of buttery king crab meat and salty prosciutto balance each other create a rich deep flavor for this chowder recipe.

TYPE SOUPS & STOCKS
SERVES 4
DIFFICULTY EASY
PREP TIME 10 MIN
COOK TIME 15 MIN

Ingredients

  • 3 pounds Alaskan king crab legs
  • 8 oz prosciutto
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1 leek, sliced into ¼ inch coins
  • 1 tablespoon fresh-picked thyme, chopped
  • 3 Yukon gold potatoes, ½ inch cubed
  • 1 cup clam juice
  • 3 cups milk
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 tablespoon parsley, chopped

Directions

  1. Slice all but 2 pieces of prosciutto into thin strips.
  2. In an All-Clad FUSIONTEC Soup Pot over medium heat add butter, sliced prosciutto, onion, leeks, and thyme. Sauté for about 3 minutes until the onion is translucent.
  3. Add clam juice, milk, and potatoes and bring to a low simmer.
  4. In a separate FUSIONTEC Skillet, melt butter and whisk in flour to form a roux. Add roux to the simmering mixture, a third at a time whisking after each addition.
  5. Add in the heavy cream and continue to whisk
  6. Continue to simmer the chowder on medium-low heat for 12-15 minutes, stirring occasionally.
  7. Meanwhile, preheat your oven to 300°F.
  8. Place the remaining two slices of prosciutto on an All-Clad D3 Roasting Sheet lined with parchment paper and bake for 5-10 minutes until dry and crispy.
  9. Remove the prosciutto from the oven and break it into large pieces to use for garnish.
  10. Peel and remove the meat from the crab legs. Add to pan along with chopped parsley and serve with crumbled prosciutto and oyster crackers.

 

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