Chowder with Clams and Shrimp
This recipe delivers a hearty, deeply flavorful, and creamy chowder, similar to the one pictured, with the added complexity of smoky bacon and a mix of fresh seafood.
Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 45-55 minutes
Ingredients
For the Chowder Base:
• 4-6 slices thick-cut bacon, cut into \bm{1/2}-inch pieces
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 2 large celery stalks, finely diced
• 2 medium carrots, peeled and finely diced
• 3 cloves garlic, minced
• \bm{1/4} cup all-purpose flour
• 4 cups clam juice (or a combination of clam juice and fish/seafood stock)
• 2 cups water or additional seafood stock
• 1 bay leaf
• 1 teaspoon dried thyme
• \bm{1/2} teaspoon smoked paprika (optional, for depth of flavor)
• 1 \bm{1/2} pounds Yukon Gold or red potatoes, scrubbed and diced into \bm{1/2}-inch pieces (no need to peel red potatoes)
• 1 teaspoon Kosher salt, or to taste
• \bm{1/2} teaspoon freshly ground black pepper, or to taste
For the Seafood & Cream:
• 1 pound raw shrimp, peeled, deveined, and tails removed (or leave tails on some for garnish)
• 1 dozen fresh littleneck or steamer clams, scrubbed (or two 6.5-ounce cans chopped clams, drained, reserving the juice)
• 2 cups heavy cream (or half-and-half for a slightly lighter chowder)
• 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Cook Bacon and Sauté Aromatics (The Flavor Base)
1. In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until it is crisp.
2. Using a slotted spoon, remove the bacon pieces and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot. If there is significantly more, spoon out the excess; if there is less, add the butter now.
3. Add the 2 tablespoons of butter (if needed) to the pot with the bacon fat and melt over medium heat.
4. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 8 to 10 minutes. Do not let them brown.
5. Stir in the minced garlic and cook for about 1 minute until fragrant.
2. Make the Roux and Simmer the Base
1. Reduce the heat to medium-low. Sprinkle the \bm{1/4} cup of flour over the sautéed vegetables. Stir and cook for about 2 minutes, creating a roux, which will help thicken the chowder later. This step cooks out the raw flour taste.
2. Slowly and gradually, pour in the 4 cups of clam juice and the 2 cups of water/stock, whisking constantly to prevent lumps. The mixture will thicken.
3. Add the bay leaf, dried thyme, smoked paprika (if using), Kosher salt, and black pepper.
4. Add the diced potatoes to the pot.
5. Bring the chowder to a gentle boil, then reduce the heat immediately to a low simmer. Cover the pot partially and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Finish with Seafood and Cream
1. Once the potatoes are tender, remove and discard the bay leaf.
2. Pour in the 2 cups of heavy cream, stirring gently to combine. Increase the heat slightly to bring the mixture back to a gentle simmer (do not let it come to a rolling boil after adding the cream).
3. Add the scrubbed fresh clams in the shell. Cover the pot and allow them to steam open, about 5-8 minutes. Discard any clams that do not open. (If using canned clams, add them and their reserved juice now).
4. Add the peeled and deveined shrimp. Simmer gently for an additional 3-5 minutes, or until the shrimp are opaque and pink and just cooked through. Be careful not to overcook the seafood, as it can become tough.
5. Taste the chowder and adjust the seasoning with additional salt, pepper, or a dash of hot sauce if desired.
4. Serve and Garnish
1. Ladle the hot seafood chowder into bowls, ensuring an even distribution of clams, shrimp, and potatoes.
2. Garnish generously with the chopped fresh parsley and the reserved crumbled bacon pieces.
3. Serve immediately with crusty bread, oyster crackers, or biscuits.
Chef’s Notes and Tips for Success
• Seafood Stock: Using a quality seafood stock or clam juice is crucial for the deepest flavor. If you use canned clams, always reserve and use the juice!
• Thickening: The roux is the primary thickener. If you find the chowder is still too thin after adding the cream, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering chowder and cook for 1-2 minutes until it thickens.
• Preventing Curdling: When adding the heavy cream, ensure the chowder is simmering gently and not boiling vigorously, as high heat can sometimes cause dairy to separate or curdle.
• Fresh Clams: If using fresh clams, make sure they are tightly closed before cooking. Give them a good scrub under cold water. Discard any clams that are broken or do not open after cooking.
• Additional Seafood: For a richer chowder, you can add 8 ounces of firm white fish (like cod or halibut), cut into chunks, or \bm{1/2} pound of scallops. Add these along with the shrimp, as they have similar cooking times.