Creamy Seafood Chowder
Rich, creamy broth, clams, scallops, and shrimp make up this wonderfully rich seafood chowder. Perfect with some warm, thick-cut bread, and some crackers.
Ingredients
- 6 tbsp butter divided
- 1 cup yellow or white onion minced
- 1 cup celery (about 2 stalks) chopped
- 1 russet potato, large cut into roughly 1" cubes
- 1/4 tsp dried basil
- 1/4 tsp blaclk pepper
- 2 cups clam juice
- 1/4 cup flour
- 1 cup half and half or light cream
- 1 can whole baby clams 10 oz will do
- 1/2 lb bay scallops
- 12 oz peeled shrimp uncooked
Instructions
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In medium saucepan, boil the cut potatoes until they are fork tender and then drain them.
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Melt 2 tbsp of butter in a large stock pot, then add the onion and cook until they're translucent. Add the celery, cooked potatoes, basil, and pepper to the stock pot, then saute for another 10 minutes. Now, add the clam juice to the pot, bring to a boil, and simmer, uncovered for another 15 minutes. Add your shrimp and scallops to the broth and continue to simmer.
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When the broth has been simmering for about 10 minutes, begin to make your roux by melting the remaining butter in a small saucepan. Whisk in the flour then cook over low heat until it browns, stirring constantly, about 2-3 minutes.
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Ladle some of the simmering broth into the roux and whisk them together until smooth. Add this mixture to the chowder broth and allow it to simmer for a few minutes until the broth has thickened.
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Add the clams and your half and half or cream to the stockpot and simmer for a few more minutes, until the chowder is heated through and the clams are cooked. Salt to taste.
Recipe Notes
If your shrimp are on the larger side, you can cut them in half to make them a more manageable size.