Creamy Seafood Chowder with Clams, Shrimp, and Fish

creamy seafood chowder in a white bowl on a white napkin

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5 from 1 vote

Creamy Seafood Chowder with Clams, Shrimp, and Fish

Creamy chowder with an abundance of clams, shrimp and fish for hearty soup to please a crowd.

Prep Time1

Cook Time45

Total Time1 45

Course: Soup

Cuisine: American

Servings: Servings

Calories: 400kcal

Author: Judy Purcell

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 cup finely chopped sweet yellow onion (1 medium)
1/2 cup chopped green onion (2 bunches) white and light green parts
3 cups red potatoes (4-5 medium), scrubbed and unpeeled, cut into 1/2" cubes
3 cups chopped parsnips , peeled, cut into 1/2" cubes
1 cup chopped celery (2 large ribs)
3 3/4 cups clam juice , from canned clams (juice amount is approximate and can be topped off with chicken or vegetable stock) *See notes
5-6 sprigs fresh thyme
2 teaspoons dried thyme
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 cup whole milk , as needed for desired thickness
2 cups heavy cream
1 teaspoon hickory liquid smoke flavoring
1 pound white fish (halibut, Barramundi, cod) -- cut into bite sized chunks
1 pound shrimp , cut into bite sized chunks
1 teaspoon fresh ground black pepper
1/2 lemon , for finishing the soup, to taste

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Instructions

Cut bacon into 1/4 inch strips by cutting across the long strip, 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.
3/4 pound bacon
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.
51 ounces canned chopped clams
Saute all the onions in 2 tablespoons of the rendered bacon fat in the soup pot until tender, about 8 minutes.
1 cup finely chopped sweet yellow onion, 1/2 cup chopped green onion
Add the potatoes, celery, parsnips, clam juice, dried and fresh thyme, salt, and white pepper. Simmer uncovered until vegetables are just fork tender, about 10 minutes.
3 cups red potatoes, 3 cups chopped parsnips, 1 cup chopped celery, 3 3/4 cups clam juice, 5-6 sprigs fresh thyme, 2 teaspoons dried thyme, 1/2 teaspoon sea salt, 1/2 teaspoon white pepper
In a blender, puree 1/4 of the raw shrimp with 1 1/2 cups of the cooked vegetables and liquid from the pot. Add the milk and blend again to thin the puree; add to the soup.
1 cup whole milk, 1 pound shrimp
Stir in cream, liquid smoke, bacon, clams, fish, and the rest of the shrimp; gently simmer for 20-30 minutes to cook and meld flavors; stirring occasionally. Finish with a squeeze of fresh lemon, pepper, and salt, to taste.
2 cups heavy cream, 1 teaspoon hickory liquid smoke flavoring, 1 pound white fish, 1 teaspoon fresh ground black pepper, 1/2 lemon

Notes

YIELD: 4 quarts

TIPS & VARIATIONS:

Chopped clams & clam juice—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.
Bacon—for the best texture, cook the bacon until completely crisp so when it is added to the soup it doesn't taste fatty.
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.
Make-ahead Tips: Chowder freezes well, so if you have a stockpot, I recommend making a double batch.
The soup will be very thick once chilled or frozen, but resist the urge to thin it until it is warmed through. Thin with milk, chicken, or fish stock, if desired.

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