This recipe is adapted from the creamy clam chowders the I always loved growing up on the East Coast of Canada. I began experimenting with adding other types of seafood and found it to be more hearty and almost like a creamy seafood stew. Great for an appetizer, lunch or dinner, this stew comes together in not much more than 30 minutes after the prep is done.
TIPS: If you buy frozen seafood (which I do sometimes as the fresh seafood is not always great quality in the stores where I live ) this recipe is a great way to use up those small amounts left in the package that is not enough for a whole dinner. Any mix of skinless white fish (cod, halibut, sea bass), clams, scallops, mussels , shrimp, calamari etc. will work. I do not put the clam or mussels shells in the dish, but rather use already shelled ones for ease of eating! This recipe uses canned clams and the juice, but if you buy fresh or frozen clams with no juice, use 1 1/2 to 2 bottles of clam juice instead of the one mentioned in the recipe.
Seafood Chowder
Ingredients
- 2 Tbsp butter
- 3 slices of bacon diced
- 1/2 C diced fennel bulb
- 1/2 C diced onion or use 1 cup all onion instead of fennel
- 3 medium potatoes peeled and 1/2 inch dice
- 2 Tbsp flour
- 1 10 oz can whole clams juice reserved and separated
- 1 bottle clam juice or good seafood stock
- 1 bay leaf
- 2 C milk
- 1/2 C heavy cream
- 2 cups mixed 1/2 to 3/4 inch diced raw seafood no shells such as 1 white fish filet, 4 large scallops quartered or 12 bay scallops, small shrimp, mussels
- 1 C frozen or canned whole kernel corn
- 1 tsp salt
- 2 Tbsp chopped fresh parsley
- Fresh pepper
Instructions
- In a large heavy saucepan over medium-high heat , melt butter. Add bacon , onion and fennel and cook until bacon and onions start to brown.
- Stir in diced potatoes and brown them slightly. (Turn heat down to medium if butter is getting too brown or burning).
- Stir in flour and cook 1 minute. Add the bay leaf, and the clam juice from the can of clams and from the bottle. (This should just cover the potato mixture. If not, add a touch of water to cover). Bring to a simmer, cover, and simmer for about 10 minutes until potatoes are tender.
- Remove lid and add milk and cream and bring back to a simmer. Add clams, all the seafood, corn and salt. Bring back to a simmer and cook about 5-10 minutes, until all the seafood is cooked through (but not overcooked).
- Season with more salt and pepper to taste. Discard bay leaf. Serve hot, with a sprinkle of fresh parsley on top and warm bread on the side.
- Enjoy!