Seafood Chowder

Seafood Chowder

Prep Time 20 minutes
Cook Time 45 minutes
Servings 4


  • 6 bacon slices, chopped
  • 2 cup clams
  • 1 cup bay scallops
  • 1 cup bay shrimp
  • 1 pint heavy cream
  • 8 cup fish stock or clam juice or combination (best)
  • 2 cup red potatoes, diced
  • 0.25 cup flour
  • 2 tbsp butter
  • 0.25 cup parsley, chopped
  • 2 celery stalks, chopped
  • 1 medium white onion, chopped
  • 0.75 lb of live mussels cleaned


  • In a large pot cook bacon until fat is rendered. Remove bacon and set aside. Lower heat to medium and add butter.
  • Once the butter is fully melted, add flour and whisk continually until golden. Toss in the onions, celery, some salt & peppers and stir until the onions are translucent.
  • Add the stock, potatoes, bacon and half the parsley. Bring to a boil. Boil until the potatoes have been cooked (10-20 minutes depending on how big the chunks are).
  • Let loose the shrimp and scallops in the boiling broth, reduce heat to a simmer and stir in the heavy cream.
  • Add the mussels and put a lid on top for 5 minutes max.
  • Lift the lid and it’s ready to serve with parsley as a garnish and a couple of dashes of Tabasco.

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