Grilled Seafood Soup

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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1 medium potato, cubed into 1/2-inch pieces
1 medium onion, chopped
3 oz. Portuguese sausage (linguica)
1 hot cherry pepper
1-1/4 cups brown ale
2 cups water
12 clams, cleaned and rinsed
salt and pepper to taste
12 scallops
12 mussels
12 shrimp
1 Tbsp. red bell pepper
1 Tbsp. parsley

Place the potato, onion, sausage, cherry pepper, water and beer into a stock pot and simmer until the potato is tender. Add the clams, cover, and cook until the clams open. Remove from the heat. Remove the clams, strain the broth and hold. Grill the scallops and shrimp over high heat until just cooked. Steam the mussels (or grill, covered) until they open.

Finely dice the red bell pepper and snip the parsley. Arrange scallops, shrimp, mussels, and clams in individual bowls and garnish. Pour the hot broth over the grilled seafood at the table and enjoy.

Yields 4 servings.

Recipe from Sunset Hill House, Sugar Hill, N.H.