Recipes // Soups // Seafood Chowder

Seafood Chowder

  • 3 slices bacon, chopped
  • 1/2 cup all purpose flour
  • 2 cup onions, diced
  • 2 large stalks celery, diced
  • 2 cup diced leeks, white parts only
  • 1 lb clams, shucked
  • 1/4 lb shrimp, deveined and peeled
  • 1 small lobster, cleaned and chopped
  • 1-1/2 cups clam juice
  • 1-1/2 cups cream
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 lb Russet potatoes, peeled and diced
  • Tabasco and Worcestershire, to taste
  • Chopped parsley for garnish

In a large stainless steel pot, render bacon over moderately high heat. When cooked but not crisp, add flour and stir to form a roux. Allow mixture to cook while stirring constantly; do not let it brown.

Add onions, celery, leeks and continue stirring. Reduce heat, and cover pot to extract the water from the vegetables, about 3 minutes.

Stir vegetables to avoid any browning, and let liquid cook off. Add clams, lobster, shrimp and clam juice. Continue stirring and bring liquid to a simmer.

Add cream, bay leaf, thyme and potatoes. Simmer for 45 minutes, until soup has developed a thick consistency.

Season with Tabasco and Worcestershire sauces, and sprinkle with chopped parsley

Serves 4 as main course, 8 as starter

Recipe courtesy of Executive Chef Jawn Chasteen, The Sea Grill, New York, NY

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