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My review
Bab's New England Seafood Chowder
10
Barbara Kahian
"What is better than a great New England chowder on a cold rainy day or at a family summer BBQ? There are many chowders out there that are either too time-consuming or too expensive for the average family to make. This version is one I have developed for my family and friends that is easy to make, does not break the bank, and also has the best interests of your waistline at heart. In New England you can buy chopped chowder clams at many of our local markets. If you do not have them readily available where you live, you can use canned clams. Serve with oyster crackers or some great garlic bread."
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Ingredients
1 h 5 m servings 418Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- Melt butter in a Dutch oven over medium heat. Cook and stir bacon in melted butter until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.
- Stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. Sprinkle flour over the mixture and stir; cook for 2 minutes. Fold potatoes into the mixture. Pour seafood stock over the mixture. Add bay leaves. Bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.
- Stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. Continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. Garnish with parsley to serve.
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
4/14/2014
I cook for our chiropractic patients on Monday nights so I needed to make something that would feed 20+ people and not take all day to make. I also wanted to use up some frozen seafood in the fr...
Most helpful critical review
1/14/2019
There must be a typo on the black pepper - should be 1 Teaspoon not 1 Tablespoon - just wasted 4 pounds of great - seafood. This would be a good chowder if reduced pepper.
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4/14/2014
I cook for our chiropractic patients on Monday nights so I needed to make something that would feed 20+ people and not take all day to make. I also wanted to use up some frozen seafood in the fr...
11/5/2018
I made this last night, and pretty much followed the recipe, except I has slightly less seafood in it because of what I had on hand. I would make this again, but use MUCH less pepper, and a lit...
2/4/2018
A Little more work than I planned and pretty costly if you add all of the seafood which I did. Was perfect for Super Bowl with the Patriots playing. Highly recommend.
11/20/2017
I was unable to find fresh or frozen raw clams locally, so I added a pound each of shrimp and scallops. I did not want to use canned or pre-cooked seafood in this recipe. The mix of seasonings...
3/1/2019
I cut all the spices in half, and added only a half teaspoon of pepper. It was delicious !
1/14/2019
There must be a typo on the black pepper - should be 1 Teaspoon not 1 Tablespoon - just wasted 4 pounds of great - seafood. This would be a good chowder if reduced pepper.
1/5/2019
Delicious and versatile recipe. Veggies, broth, and seafood can all be adjusted. Just keep the adjusted quantities similar. Same amount of veggies were used, but I added mushrooms, & carrots,...
7/25/2017
I made a few changes to this recipe, but overall I came out great! Here's what I used, 2 potatos, 3 stalks of celery, 2 cans of minced clams, 1 pound of cod. Everything else I used was the same ...