Seafood Chowder That Will Transport You to New England

By
Ron K
-
Seafood Chowder
Image via fudio/Depositphotos

You’ll be pressed to find a menu in New England that doesn’t feature seafood. Shellfish is a huge part of the region’s cuisine, and seafood chowder is regarded as one of the top dishes. If you are craving some of that New England grub, this chowder will hit the spot.

Ingredients:

  • 1¼ pounds mixed white fish (cod /swordfish / sea bass / halibut) and shellfish (crab meat / scallops / shrimp)
  • 8 ounces cooked lobster meat, cut into cubes (optional)
  • 1 pound potatoes, peeled
  • 1 large onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ cup half-and-half
  • 1 tablespoon dry sherry
  • 2½ cups clam juice, divided
  • 2 cups fish or seafood stock or broth
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon freshly ground black pepper

Instructions:

  1. Melt 1 tablespoon of butter in a Dutch oven or other large heavy pot over medium heat. Cook the onion and celery, stirring often, for about 5 minutes, until translucent. 
  2. Add in the Old Bay and black pepper and cook for another 30 seconds.
  3. Pour in the sherry and cook until alcohol has cooked off, then add in half a cup of clam juice and bring to a simmer.
  4. Allow the vegetables to become soft before pouring in the stock or broth and the remaining clam juice. Bring to a boil over high heat. 
  5. Cut the potatoes into half-inch pieces and simmer for 5 minutes, uncovered, until just tender. Adjust the heat as needed.
  6. Chop the white fish and shellfish into half-inch pieces and add into the pot. Cook for about 2 minutes a, stirring gently, just until the mixture returns to a simmer. Remove from the heat and stir in the cooked lobster meat. 
  7. While the potatoes are simmering, melt the remaining butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minutes, whisking constantly, until the roux is light blond in color. Whisk in the half-and-half and 1 cup of the chowder broth  that has been skimmed off the top. Bring to a simmer, whisking constantly. Cook, still whisking, until the chowder is thick and creamy.