Classic Seafood Chowder
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Learn more →Ingredients
6 servings
- 4 strips bacon, cut into ½-inch pieces
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup dry white wine
- 2 cups clam juice
- 2 cups low-sodium chicken broth
- 1 ½ lb yukon gold potatoes, cut into ½-inch cubes
- 1 tsp fresh thyme leaves
- 2 bay leaves
- ½ tsp smoked paprika
- ¾ lb firm white fish (cod or halibut), cut into 1-inch chunks
- ½ lb large shrimp, peeled and deveined
- 1 can (10 oz) whole baby clams, drained, juice reserved
- 1 cup heavy cream
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- oyster crackers or crusty bread, for serving (optional)
Instructions
- 1
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
- 2
Add the butter to the pot with the bacon fat over medium heat. Once melted, add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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