Creamy seafood chowder with an abundance of clams, shrimp, and fish for a hearty soup to please a crowd.
Now is the perfect time to start a big pot of Seafood Chowder with Clams, Shrimp, and Fish on the stove.
I suppose it would seem far easier just to open a can when the urge for chowder hits. But if you’ve ever been fortunate enough to have a bowl of chowder in Boston, you know anything poured out of a can hardly resembles it.
For me, the real stuff is well worth the effort. As it goes with food and fashion—to each his own. We like to mix up the vegetables here with celery root and parsnips in place of some of the potatoes. There is little difference in flavor, but it does add fiber.
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For those willing to dice a few vegetables and strip pesky thyme leaves (tell the kids it will be fun!), this dreamy soup with clams, shrimp, and white fish is a delicious reward.
Tender fish (we used Barramundi), smoky bacon, and cream deliver soup with soul and substance and may make a few uncanny converts in the process (pardon the pun).
The silky cream base cradles the seafood and vegetables in a subtle herb blanket, satisfying chowder cravings to the last bread-soaked drop.
We served ours with Sprouted Wheat Dinner Rolls, but crackers work for dipping too!
Are you all in for chowdah? Try this quick Salmon Dill Chowder too!
Seafood Chowder with Clams, Shrimp, and Fish
Ingredients
- 3/4 pound bacon , chopped and cooked
- 51 ounces canned chopped clams , retain juice (equal to 3 3/4 cups clam juice and 3 3/4 cups chopped clams)
- 1/2 cup chopped green onion (2 bunches) white and light green parts
- 1 cup finely chopped sweet yellow onion (1 medium)
- 1 cup chopped celery (2 large ribs)
- 3 cups red potatoes (4-5 medium), scrubbed and unpeeled, cut into 1/2" cubes
- 1 small celery root (about the size of a large orange) — peeled, cut into 1/2″ cubes
- 2 cups chopped parsnips , peeled, cut into 1/2″ cubes
- 3 3/4 cups clam juice , from canned clams (juice amount is approximate and can be topped off with chicken or vegetable stock)
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 2 cups heavy cream
- 1 cup whole milk , as needed for desired thickness
- 1/2 tablespoon hickory liquid smoke flavoring
- 5-6 sprigs fresh thyme
- 1 pound white fish (halibut, Barramundi, cod) — cut into bite sized chunks
- 1 pound shrimp , cut into bite sized chunks
- 1/2 teaspoon fresh ground black pepper
Instructions
- Cut bacon into 1/4 inch strips and cook in a soup pot over medium heat until fat is rendered and bacon is crisp. Drain on a paper towel-lined plate and retain the bacon fat.
- While the bacon is frying, prepare all other ingredients before starting soup. To prepare the clams, drain the juice into a large measuring cup or bowl and then strain through a fine mesh sieve to trap any sand or debris. NOTE: If you don't have a fine sieve, line a colander with cheese cloth before straining the juice.
- Saute all the onions in 2 tablespoons of the rendered bacon fat in the soup pot until tender, about 8 minutes.
- Add the potatoes, celery root, celery, parsnips, clam juice, dried and fresh thyme, salt and white pepper. Simmer uncovered until vegetables are just fork tender, about 10 minutes.
- In a blender, puree 1/4 of the raw shrimp with 3/4 cup of the soup (cooked vegetables and liquid) from the soup pot. (Add up to a 1/4 cup of water to thin the mixture if too thick for the blender to puree well.) Add this puree back to the soup.
- Stir in cream, milk, liquid smoke, bacon, clams, fish, and the rest of the shrimp to the soup pot; simmer for 20-30 minutes to cook and meld flavors. Taste and finish with freshly ground black pepper and salt, as desired.
Notes
- Chopped clams—each brand of canned clams is different and will have differing amounts of juice with the clams. The 51 ounce can of chopped clams from Sea Watch produces approximately 3.5 cups of clam juice. If the clams that you use do not have enough juice for the recipe, chicken, fish, or vegetable stock can be used to top off the amount needed. Separate clam juice can also be purchased as a backup.
- Celery root—if (celeriac root) is not available, substitute with more celery, potatoes, or parsnips.
- Bacon—for the best texture, cook the bacon until completely crisp so when it is added to the soup it doesn’t taste fatty.
- Green onion and sweet yellow onion—while you can certainly use only one or the other, we like both types of onions in this soup for the different aspects each brings to the overall flavor. Green onions add a bright, fresh element while the sweet yellow onions add to the depth of flavor.
- White fish—any mild flavor, quick-cooking fish will work in this recipe, though a more dense flesh like cod will hold its shape better than flakier fish like orange roughy.
Nutrition
More Seafood Recipes You’ll Love:
- Shrimp & Prosciutto with Smoky Honey-Mustard Sauce
- How to Make an Amazing Crab Leg Dinner at Home
- Dill Sauce for Seafood
- Barramundi in Brown Butter Sauce with Almonds
- Tomato-Basil Salmon and the 5 Best Fish Grilling Tips
- Shrimp Lo Mein
- Crab Cakes with Mango Lime Sauce
- Spaghetti Al Farouk
- Scampi-Style Steak & Scallops with Roasted Asparagus: Romantic Dinner Recipe for Two
Donna says
Was wondering, would you do anything different if using just fisgmh to this recipe?
Judy Purcell says
Hi Donna, that’s a good question. If I weren’t using clams, I’d sub fish stock for the clam juice and increase the amount of fish in the recipe to equal the amount of clams and shrimp so the soup is still thick with pieces of fish. Then follow the rest of the recipe as written. If it’s hard to find fish stock, ask the person at the store where you purchase fish for “parts” to make your own–salmon heads work great. 🙂
Suzanne says
I love this recipe particularly how you create interest with the parsnips and green and white onions, not to mention the celery root! I was curious if adding daikon or turnips would add to the interesting textures or take it away? I added parsley, dill and clams and this came out fantastic! So happy to finally make a great chowder at home, as I have been eating it out daily at $9.00 per cup! Thanks so much!
Judy Purcell says
Hi Suzanne! Thanks for stopping by and letting me know you love the soup. 🙂 I have not tried adding daikon or turnips to this soup. I do know the bite of radishes diminishes when they are cooked and turnips can be bitter. If you try it, only add a small amount of the daikon to replace some of the potato and see how it goes. As for turnips, if you peel it down below the yellow outer ring, you shouldn’t have a problem with any bitterness. This blog explains it well: https://www.newlifeonahomestead.com/harvesting-turnips-bitter-turnip-tips-recipes/ Either way, start with a small amount and build from there. And PLEASE let me know if you try it and how it works for you!
ChgoJohn says
Aren’t chowders delicious, Judy? Love them on a chilly day and yours would really hit the spot right about now. That opening photo couldn’t be more appealing to me.
Judy Purcell says
Yes, you are right John, I think the weather does make it taste even better. Thanks for the compliment on the photo — it’s been quite a steep learning curve, and I’m so pleased they are getting better!
John/Kitchen Riffs says
Really like seafood chowder, a lot. Had a ton of it when we were in Boston a few months ago, and I’ve been meaning to make some. Haven’t yet, but I’m sure it’s coming. 🙂 This looks excellent — thanks.
Judy Purcell says
Thanks John. If you’ve been to Boston, you know what good chowder is and making your own will be rewarding.
rsmacaalay says
This is also one of our favorite family recipes, I can take this dish the whole week without getting tired of the taste,