This week's recipe is modified from Soup of the Williams-Sonoma series. It is supposed to serve eight. Recently, I doubled it, served only eight, and ran out. It takes longer than 20 minutes to prepare, but, if you make extra and freeze it, you have a ready made low fat and tasty meal for a busy night. This chowder makes my top ten favorite list.
In a large pot with a lid, heat the olive oil over medium heat. Sauté the garlic, onion, bell pepper, jalapeño and pepper flakes a few minutes until the onion is translucent. Add the remaining ingredients except for the seafood. Cover and simmer for about 30 minutes. Season to taste with salt and pepper.
Add the seafood, raise the heat a little, cover and cook until the shrimp are done and the clams and mussels have opened. Discard those that do not open. (If you make extra to freeze for a quick meal another night, do so before adding the fish.)
Serve in warmed bowls, garnish with cilantro and pass the lime wedges.