Seafood Chowder


prep 0:15       total 0:35


6 servings



2 lg. potatoes, peeled and diced
1 qt. of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor)
1 bay leaf
2 oz. salt pork, cut into sm. pieces
1 lg. onion, peeled and diced
2 cans evaporated milk or
3 cups light cream (I use the cream, but she says that if you're going to leave this on the heat for a while, use the evap. milk, as it's more stable and won't curdle.)
2 tbsp. butter
3/4 to 1 tsp. dried thyme
2 tsp. dried parsley
1/2 lb. shrimp, peeled and deveined
1/2 lb. bay scallops
1 can (7 oz.) chopped clams
1 good size fillet of firm whitefish (haddock or
2 inch pieces


Peel and dice potatoes and put them in the stock to boil. Add the bay leaf.

Cook the salt pork in a skillet over medium heat until enough fat is rendered to saute the onions in.

Remove the salt pork from the pan and cook the onions in the rendered fat. When the onions are translucent, add them to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.)

Return the salt pork to the skillet and continue to cook until they're brown and crispy. Save them for garnishing the chowder later. Add the butter, thyme and parsley to the stock.

Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. You don't want to overcook the seafood. Add the cream or evaporated milk, season with salt and pepper, and just heat until the cream is heated through, don't boil.

Serve in warm bowls, garnished with the salt pork.

Author's Comments

This recipe is from Joan Harlow, from the Loaf and Ladle in Exeter, NH. It's one of my favorite places.

They serve good comfort food, like sandwiches on homemade breads, soups, stews, chili, salads, and quiches. Good homey desserts, too. Her cookbook is worth getting if you like foods like that.

This is her chowder recipe, the one I always use. It's really fast and easy, too. You want to be careful with chowder--it's fragile and shouldn't be overheated. Just hot--not boiling, or the cream can "break" or curdle.

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