Shellfish Chowder Recipe

Name: Shellfish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 bacon slices, finely chopped; 2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (1 1/2 cups); 1/2 cup finely chopped shallots (2 large); 3/4 cup bottled clam juice; 2 1/2 cups whole milk; 1/8 teaspoon cayenne; 1/4 lb shrimp, shelled, deveined, and cut into 1/2-inch pieces; 1/2 lb sea scallops, quartered and tough muscle removed from side of each if necessary; 1 teaspoon salt; 1/2 lb shelled cooked lobster meat, cut into 1/2-inch-thick pieces, or 1/2 lb lump crabmeat, picked over; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh chives

Servings: persons

5 bacon slices, finely chopped
2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (1 1/2 cups)
1/2 cup finely chopped shallots (2 large)
3/4 cup bottled clam juice
2 1/2 cups whole milk
1/8 teaspoon cayenne
1/4 lb shrimp, shelled, deveined, and cut into 1/2-inch pieces
1/2 lb sea scallops, quartered and tough muscle removed from side of each if necessary
1 teaspoon salt
1/2 lb shelled cooked lobster meat, cut into 1/2-inch-thick pieces, or 1/2 lb lump crabmeat, picked over
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives

1
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes.
2
Transfer bacon with a slotted spoon to paper towels to drain.
3
Pour off all but 1 tablespoon fat from pot and stir in potatoes, shallots, and clam juice.
4
Simmer, covered, until potatoes are tender and most of liquid is evaporated, about 8 minutes.
5
Stir in milk and cayenne and return just to a simmer.
6
Add shrimp, scallops, and salt and simmer, stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes.
7
Stir in lobster and half of herbs and simmer 1 minute.
8
Serve chowder topped with bacon and remaining herbs.

838

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 5 bacon slices, finely chopped, 2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (1 1/2 cups), 1/2 cup finely chopped shallots (2 large), 3/4 cup bottled clam juice, and more.

Yes, Shellfish Chowder 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!

Shellfish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions