📝 About This Recipe
Inspired by the rugged coastlines of Nova Scotia and Maine, this Atlantic-style chowder is a masterclass in coastal comfort. Unlike its thickened New England cousin, this version celebrates a lighter, creamier broth that lets the natural sweetness of fresh scallops, firm white fish, and succulent lobster shine through. It is a soul-warming bowl of maritime heritage, enriched with salt pork and finished with a golden pool of melting butter.
🥗 Ingredients
The Flavor Base
- 4 ounces Salt Pork (finely diced; can substitute with thick-cut bacon)
- 4 tablespoons Unsalted Butter (divided into two portions)
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (thinly sliced)
- 3 cloves Garlic (minced)
The Broth and Aromatics
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 3 cups Clam Juice or Seafood Stock (high quality or homemade)
- 2 pieces Bay Leaf (dried)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 2 cups Heavy Cream (room temperature)
- 1 cup Whole Milk (room temperature)
The Seafood
- 1 pound Haddock or Cod Fillet (cut into 1-inch chunks)
- 1/2 pound Sea Scallops (quartered if large)
- 1/2 pound Cooked Lobster Meat (chopped into bite-sized pieces)
- 1/2 pound Small Shrimp (peeled, deveined, and tails removed)
Seasoning and Garnish
- to taste Kosher Salt
- 1/2 teaspoon White Pepper (freshly ground)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/4 teaspoon Old Bay Seasoning (optional for a hint of spice)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, add the diced salt pork over medium-low heat. Render the fat slowly until the pork bits are golden brown and crispy (about 8-10 minutes).
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2
Using a slotted spoon, remove the crispy salt pork bits and set them aside for garnish, leaving the rendered fat in the pot.
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3
Add 2 tablespoons of butter to the pot. Once melted, add the diced onion and celery. Sauté over medium heat for 5-7 minutes until the vegetables are translucent but not browned.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant.
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5
Add the cubed potatoes, bay leaves, and fresh thyme. Pour in the clam juice or seafood stock. The liquid should just cover the potatoes.
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6
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12-15 minutes, or until the potatoes are fork-tender but still hold their shape.
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7
While the potatoes simmer, whisk together the heavy cream and milk in a separate bowl. Ensure they are at room temperature to prevent curdling when added to the hot pot.
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8
Once the potatoes are ready, pour in the cream and milk mixture. Bring the liquid back to a very gentle simmer—do not let it reach a rolling boil, as this can break the cream.
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9
Gently fold in the white fish (haddock or cod) and the shrimp. Simmer for 3 minutes.
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10
Add the scallops and the pre-cooked lobster meat. Continue to simmer very gently for another 3-4 minutes until the fish flakes easily and the scallops are opaque.
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11
Stir in the remaining 2 tablespoons of butter and season with white pepper, Old Bay (if using), and salt to taste. Be careful with salt, as the clam juice and salt pork are naturally salty.
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12
Remove the bay leaves. For the best flavor, let the chowder sit off the heat for 10 minutes before serving to allow the seafood flavors to meld into the cream.
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13
Ladle into warm bowls. Top with the reserved crispy salt pork bits and a generous sprinkle of fresh chives.
💡 Chef's Tips
Always use room temperature cream and milk to ensure a silky smooth texture without curdling. Do not overcook the seafood; it should be added in stages based on cook time to keep the texture tender. For a thicker consistency without using flour, mash a few of the cooked potatoes against the side of the pot before adding the cream. This chowder actually tastes even better the next day, making it a perfect make-ahead meal for entertaining. If you can't find salt pork, use high-quality pancetta or thick-cut smoked bacon for a similar depth of flavor.
🍽️ Serving Suggestions
Serve with warm, buttered sourdough bread or traditional hard tack biscuits for dipping. Pair with a crisp, dry white wine like a Muscadet or a cool Pinot Grigio. A simple side salad with a lemon vinaigrette provides a bright contrast to the rich cream base. Offer a bottle of hot sauce on the side for those who enjoy a bit of coastal heat. Serve in bread bowls for a rustic, restaurant-style presentation.