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Gigi's Virginia Crab Chowder



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“Chowder breathes reassurance. It steams consolation.”
~ Clementine Paddleford

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Gigi's Virginia Crab Chowder

1 onion, chopped
4 garlic cloves, minced
2 celery stalks, chopped
2 carrots, diced
1 tablespoon olive oil
1 cup water
1 cup dry white wine
One 8-ounce bottle clam juice
5 new potatoes, diced
Three 14.5-ounce cans diced tomatoes
1 tablespoon Old Bay Seasoning
1 pound fresh crabmeat

Sauté onion, garlic, celery and carrots in olive oil in a Dutch oven until tender. Add water, wine, clam juice and potatoes; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes. Add tomatoes and seasoning; return to a boil. Reduce heat, and simmer, stirring occa- sionally, 30 minutes. Drain and flake crabmeat, removing any bits of shell. Stir into chowder. Serves 4.

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