House Special Triple Seafood Chowder With Dill

Name: House Special Triple Seafood Chowder With Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Makes 6 servings.; 8 ounces salt pork, trimmed, cut into 1/4-inch dice; 1 3/4 cups chopped onion; 1 1/2 cups chopped celery; 3/4 teaspoon dried thyme; 1/2 cup finely crushed saltine crackers; 2 10-ounce cans baby clams, drained, juices reserved; 1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces; 2 1/2 cups bottled clam juice; 1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces; 1 cup half and half; 1/2 cup whipping cream; 1/4 cup chopped fresh dill; Smoked Salmon Butter

Servings: persons

Makes 6 servings.
8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4 cup chopped fresh dill
Smoked Salmon Butter

1
Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and saute until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
2
Ladle seafood chowder into serving bowls.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Makes 6 servings., 8 ounces salt pork, trimmed, cut into 1/4-inch dice, 1 3/4 cups chopped onion, 1 1/2 cups chopped celery, and more.

Yes, House Special Triple Seafood Chowder With Dill falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!