📝 About This Recipe
Inspired by the bustling seafood shacks of the Atlantic coast, this Seafood Chowder is the ultimate 'fast food' comfort—rich, velvety, and packed with the treasures of the sea. We’ve streamlined the process to deliver a restaurant-quality pot of gold in under an hour, balancing smoky bacon notes with the sweetness of fresh shrimp and tender white fish. It’s a thick, hearty bowl that captures the essence of a seaside summer in every spoonful.
🥗 Ingredients
The Flavor Base
- 4 slices Smoked Bacon (finely diced)
- 3 tablespoons Unsalted Butter
- 1 medium Yellow Onion (finely diced)
- 2 pieces Celery Stalks (diced small)
- 3 cloves Garlic (minced)
The Body and Broth
- 1/4 cup All-purpose Flour (to thicken)
- 16 ounces Bottled Clam Juice (or high-quality fish stock)
- 1 cup Chicken or Vegetable Broth (low sodium)
- 2 large Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 1.5 cups Heavy Cream (at room temperature)
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf
The Seafood
- 1/2 pound Medium Shrimp (peeled, deveined, and tails removed)
- 1/2 pound Firm White Fish (Cod or Halibut) (cut into 1-inch chunks)
- 6.5 ounces Canned Chopped Clams (with juices reserved)
Seasoning and Garnish
- 1 teaspoon Old Bay Seasoning (adjust to taste)
- 2 tablespoons Fresh Parsley (finely chopped)
- to taste Salt and Black Pepper
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced bacon. Cook until crisp and the fat has rendered, about 5-7 minutes.
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2
Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.
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3
Add the 3 tablespoons of butter to the bacon fat. Once melted and foaming, add the diced onion and celery. Sauté for 4-5 minutes until the onion is translucent.
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4
Stir in the minced garlic and dried thyme. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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5
Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste; the mixture will look like a thick paste (roux).
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6
Slowly whisk in the clam juice and chicken broth. Pour in small increments at first to ensure a smooth, lump-free base.
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7
Add the cubed potatoes, the bay leaf, and the liquid from the canned clams. Bring the mixture to a gentle boil.
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8
Reduce heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are fork-tender but not falling apart.
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9
Stir in the heavy cream and Old Bay seasoning. Bring back to a very gentle simmer (do not let it reach a rolling boil or the cream may break).
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10
Gently fold in the white fish chunks, shrimp, and the chopped clams. Cook for 3-5 minutes until the fish is opaque and the shrimp are pink and curled.
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11
Taste the chowder. Add salt and freshly cracked black pepper as needed. Remove the bay leaf.
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12
Ladle the hot chowder into bowls. Top with the reserved crispy bacon bits and fresh parsley. Serve immediately with a lemon wedge on the side.
💡 Chef's Tips
For an extra thick 'chowdah' feel, mash a few of the cooked potato cubes against the side of the pot before adding the seafood. Always use room temperature cream to prevent the soup from curdling when it hits the hot broth. If you can't find fresh seafood, a 'seafood medley' bag from the frozen section works perfectly—just thaw and pat dry before adding. Avoid overcooking the seafood; it only takes a few minutes in the hot liquid to reach perfection. Rubbery shrimp is a common mistake! Store leftovers in an airtight container for up to 2 days, but reheat gently on the stovetop rather than the microwave.
🍽️ Serving Suggestions
Serve in a toasted sourdough bread bowl for the ultimate fast-food wharf experience. Pair with a side of salty oyster crackers or buttery sea salt crackers for added crunch. A crisp, chilled glass of Sauvignon Blanc or a light pilsner cuts through the richness beautifully. Serve alongside a simple green salad with a sharp lemon vinaigrette to balance the creamy flavors. Add a dash of hot sauce or a sprinkle of smoked paprika at the table for those who like a little kick.