The name comes from the East Coast, where "Pan Roast" sometimes refers to a fish or seafood soup or chowder.
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- add 3/4 lb. fresh seafood (shrimp, crabmeat, clams, etc.)
- add Note: if fresh is not available you can used canned.
- add 2 Tbs. butter
- add 1/3 Cup chile sauce
- add 2 Tbs. Worchestershire
- add 1/8 tsp. celery salt
- add 1/8 tsp. white pepper
- add 1/2 tsp. lemon juice
- add 2 Tbs. catsup
- add 1/8 tsp. paprika
- add 1 pint Cream or Half & Half
- In the top of a double-boiler, melt the better and add seafood, chile sauce, worchestershire, celery salt, white pepper, lemon juice and catsup. Heat until butter has melted, then add the cream and heat until hot.
- Serve in bowls and top with dash paprika.
- Also serve lots of chewy bread for dipping.