Seafood Chowder

Seafood or Clam Chowder is another one of those hearty soups that you won’t stop ordering in Western Seafood restaurants. I grew up eating a lot of this in elementary school. My mom would put her clam chowder in a bread pot. She would dig out all the bread inside and have us dip the bread into the chowder. It’s nostalgic but also one of my favorite meals.

My recipe here uses fresh clams. However, you can always use canned clams to save some money.

This soup is filled with scallops and clams but you can always tweak it with whatever seafood you love most!

Seafood Chowder

This clam chowder is rich, creamy, and comforting—with tender potatoes and sweet seafood in every spoonful. It’s a cozy and perfect with a side of crusty bread for dipping!

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 2

Ingredients

  • Vegetables
    • 1 Celery stalks, diced
    • Half a large Carrot, diced
    • 1 cooking Onion, diced
    • 1 baking Potato, peeled (1/2 diced, ½ grated)
    • Garlic, chopped
  • Meat
    • 4 slices of Bacon
  • Seafood
    • 1lb Live Manila Clams, rinsed
    • 1/2 cup frozen small Scallops, thawed
  • Others
    • 2 cups, chicken or vegetable stock
    • 2 cups Water
    • 1 tbsp of Oil
    • 1 cup White wine
    • 2 tbsp Butter
    • 3/4 cup Coffee Cream (18%)

Directions

  1. In a medium-sized pot, sizzle bacon under medium-high heat until golden brown. Transfer bacon to a small dish lined with paper towel. Using the leftover bacon oil, sautee the celery, carrot, onion and potatoes for around 15 mins until vegetables are soft. Season with a pinch of salt. Turn heat down to low-medium.
  2. Cut bacon into bits and add them to the vegetables.
  3. Add chicken stock and water into pot.
  4. Meanwhile, heat another medium-sized deep pan (with lid) with oil and chopped garlic under medium-high heat. When garlic starts to brown, add white wine. Bring to a rolling boil. Add clams and cover with lid until clams start to open. When clams are opened, add butter. Stir. Turn off heat. Discard any unopened clams.
  5. Transfer the clams into a bowl, reserving the clam juice. Pour clam juice into vegetable stock. Add in reserved “scallop water”. Stir.
  6. Add cream. Stir and bring to a soft boil by turning up heat to medium-high.
  7. Meanwhile, take out clam meat from shells.
  8. Add clam meat and scallops into boiling pot. Stir and cook for ~3 mins until scallops are opaque white, giving off a bouncy texture.
  9. Taste chowder and season with salt and pepper.

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