Sumptuous Seafood Chowder

Sumptuous Seafood Chowder

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Lori Thoman


This New England style chowder is one of my daughter's favorite meals. Several years ago the recipe won a contest and was featured on a local television program. I was recovering from a surgery at the time so I wasn't able to be in the studio when they demonstrated how to make the chowder. But I had a few minutes of fame anyway. :) The chowder goes great with my Children of the Cornbread (recipe also posted here). I've also served it in a sourdough bowl or simply with cheesy fish crackers.


★★★★★ 1 vote



  • 4 can(s)
    minced clams (6.5 oz. with juice)
  • 3 can(s)
    baby shrimp (6.5 oz.)
  • 2 can(s)
    crab meat (6.5 oz. drained)
  • 2 c
    russet potatoes, diced
  • 1 c
    celery, chopped
  • 1 large
    onion, chopped
  • 1 c
    carrots, chopped
  • 1 or 2 tsp
    salt to taste
  • 1 tsp
  • 1 tsp
    thyme, dried
  • 1 c
  • 1 c
    all purpose flour
  • 2 pt
    half and half
  • 1 Tbsp
    fresh parsley (chopped)

How to Make Sumptuous Seafood Chowder


  1. Drain clam juice into a large stock pot and set clams aside.
  2. Add vegetables and spices to the clam juice and add just enough water to cover vegetables. Cook vegetables on medium heat until tender.
  3. While vegetables are cooking, make the roux.
  4. In a large saucepan melt the butter over medium heat. Stir flour into the butter until smooth and bubbling.
  5. Slowly add half and half, constantly stirring until thick. Be careful not to scorch!
  6. Add the roux to the vegetables then add drained clams, shrimp, crab, and fresh chopped parsley. Heat to just boiling.
  7. Serve in sourdough bowls, with cornbread, or cheesy fish crackers. Add a tossed salad for a fabulous meal!

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