Ah, chowder!
Now is the perfect time to start a big pot 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
- 1 cup finely chopped sweet yellow onion
- 1 cup chopped celery
- 4 medium red potatoes , scrubbed and unpeeled, cut into 1/2" cubes
- 1 small small celery root (about the size of a large orange) -- peeled, cut into 1/2" cubes
- 2 medium parsnips , peeled, cut into 1/2" cubes
- 3 3/4 cups clam juice , from canned clams
- 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 liquid smoke flavoring
- 1 1/2 teaspoons fresh thyme leaves , tender leaf stems are okay too
- 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 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.
- If you don't have a fine sieve, line a colander with cheese cloth before straining the juice.
- Saute onions (both types) and celery in 2 tablespoons of the rendered bacon fat in the soup pot until tender, about 8 minutes.
- Add the potatoes, celery root, parsnips, clam juice, dried thyme, salt and white pepper. Simmer uncovered until vegetables are just fork tender, about 10 minutes.
- In a food processor or using an immersion blender, puree 1/4 of the shrimp with 3/4 cup of the cooked vegetables and liquid; add back to the soup.
- Stir in cream, milk, liquid smoke, fresh thyme, bacon, clams, fish, and the rest of the shrimp; simmer for 20-30 minutes to cook and meld flavors. Finish with freshly ground black pepper and salt, to taste.
Notes
Nutrition
More Awesome Seafood Recipes:
Scampi-Style Steak & Scallops with Roasted Asparagus: Romantic Dinner Recipe for Two
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
Donna says
July 8, 2018 at 11:31 amWas wondering, would you do anything different if using just fisgmh to this recipe?
Judy Purcell says
July 8, 2018 at 8:25 pmHi 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
April 29, 2017 at 7:51 pmI 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
May 1, 2017 at 8:15 amHi 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
January 25, 2016 at 9:52 amAren’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
January 25, 2016 at 9:57 amYes, 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
January 23, 2016 at 10:07 amReally 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
February 5, 2016 at 1:11 pmThanks John. If you’ve been to Boston, you know what good chowder is and making your own will be rewarding.
rsmacaalay says
January 9, 2011 at 12:34 amThis is also one of our favorite family recipes, I can take this dish the whole week without getting tired of the taste,