Maryland Seafood Chowder

Lynne Hawkins


It had just begun to get chilly out after a long hot summer. A chowder was just the thing! Since we do love our seafood here by the Bay, I took a little bit of everything and put it together for this hearty chowder!


★★★★★ 1 vote

35 Min
35 Min


  • 4 Tbsp
    olive oil, divided
  • 1/2 c
    onion, diced
  • 1/2 c
    celery diced
  • 3 clove
    fresh garlic, pressed and divided
  • 8 oz
    bottled clam juice
  • 3 medium
    potatoes diced small
  • 1 lb
    medium shrimp, cooked, cleaned
  • 1/2 lb
    bay scallops
  • 2 can(s)
    6.5 oz chopped clams, undrained
  • 1 lb
  • 1 lb
    flounder, cut in chunks
  • 1 Tbsp
    old bay or j.o. crab seasoning
  • 1 qt
    fat free half and half
  • 2 Tbsp

How to Make Maryland Seafood Chowder


  1. Saute onion, celery, carrot, and 2 cloves garlic in 2 Tabs olive oil until clear.
  2. Transfer to large sauce pan or soup pot
  3. Add bottled clam juice and potatoes
  4. Simmer until potatoes are tender
  5. Meanwhile, Saute shrimp, scallops and 1 clove garlic in same saute pan until barely cooked
  6. Add all seafood and juices to the soup pot
  7. sprinkle the crab seasoning on top of the pile of seafood in the pot
  8. Make a roux out of the flour and remaining 2 Tab olive oil in the saute pan, incorporating any juices and bits from the seafood
  9. Add half and half to the roux and stir until thickened
  10. Gently stir half and half into the seafood mixture and simmer until seafood is cooked through

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