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


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

About this Recipe

Other Tag: Healthy
Hashtags: #shrimp, #scallops, #crab, #Clams