Seafood Chowder

Mikekey *


Creamy, hearty chowder. Sometimes I stir some dry sherry into each bowl before serving, about a tablespoon. Serve with a crusty bread.


☆☆☆☆☆ 0 votes

15 Min
40 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 Tbsp
    unsalted butter
  • 1 medium
    yellow onion, diced
  • 1/2 c
    dry white wine
  • 2 large
    red potatoes, unpeeled and cubed
  • 1 large
    carrot, peeled and diced
  • 1 can(s)
    (10 oz.) baby clams
  • 1 bottle
    (8 oz.) clam juice
  • 1 small
    bay leaf
  • 1 tsp
    dried thyme
  • 1 tsp
  • 1/4 tsp
    ground black pepper
  • 1 tsp
    old bay seasoning
  • 10 oz
    tilapia fillets, cut into 1-inch pieces
  • 1/2 lb
    cooked baby shrimp (salad shrimp)
  • 1 can(s)
    (6 oz.) crab meat
  • 1 1/2 c
    half and half
  • 2 Tbsp
    chopped fresh parsely, for garnish

How to Make Seafood Chowder


  1. Heat oil and butter in large pan and saute onions for 5 minutes. Add diced carrots and wine and cook on low for 20 minutes.
  2. Drain clams, reserving juice. Set aside.
  3. Add potatoes, reserved clam juice, 1 cup bottled clam juice and enough water, if needed, to barely cover potatoes. Stir in bay leaf, thyme, salt, pepper and Old Bay seasoning. Bring to a simmer and cook, covered, until potatoes are almost done, 10-15 minutes.
  4. Heat half and half in seperate pot until steamy, but not boiling.
  5. Add fish to soup pot along with clams, shrimp and crab. Stir in hot cream and cook on low heat, uncovered, until fish is just cooked through and seafood is heated. DO LET BOIL!!!
  6. Ladle into serving bowls and sprinkle with parsely.

Printable Recipe Card

About Seafood Chowder

Course/Dish: Chowders
Main Ingredient: Fish
Regional Style: American

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