Shellfish Chowder with Fresh Thyme Recipe

Name: Shellfish Chowder with Fresh Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 6 1/2-ounce cans chopped clams with juices; 3 ounces salt pork, cut into 1/3-inch pieces (about 1/2 cup); 1 large onion, chopped; 2 tablespoons all purpose flour; 1 cup water; 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces; 2 tablespoons chopped fresh thyme; 1 bay leaf, broken in half; 3 1/2 cups whole milk; 10 ounces bay scallops; 1/4 teaspoon ground white pepper

Servings: persons

2 6 1/2-ounce cans chopped clams with juices
3 ounces salt pork, cut into 1/3-inch pieces (about 1/2 cup)
1 large onion, chopped
2 tablespoons all purpose flour
1 cup water
1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2 tablespoons chopped fresh thyme
1 bay leaf, broken in half
3 1/2 cups whole milk
10 ounces bay scallops
1/4 teaspoon ground white pepper

1
Drain clams, reserving juices.
2
Saute salt pork in heavy large pot over medium heat until golden, about 7 minutes.
3
Using slotted spoon, transfer pork to paper towels.
4
Pour off all but 2 tablespoons fat from pot.
5
Add onion to pot; saute until tender, about 5 minutes.
6
Add flour; stir 1 minute.
7
Gradually mix in water and clam juices.
8
Bring to boil, stirring often.
9
Add potatoes, thyme and bay leaf.
10
Reduce heat; cover pot and simmer until potatoes are tender, about 15 minutes.
11
Discard bay leaf.
12
(Can be made 1 day ahead.
13
Cover and chill chowder, clams and salt pork separately.
14
Bring chowder to simmer before continuing.)
15
Add milk to chowder and bring to simmer, stirring occasionally.
16
Add scallops and reserved clams and simmer until scallops are opaque, about 2 minutes.
17
Season with white pepper and salt.
18
Ladle chowder into bowls.
19
Garnish with salt pork.

263

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 2 6 1/2-ounce cans chopped clams with juices, 3 ounces salt pork, cut into 1/3-inch pieces (about 1/2 cup), 1 large onion, chopped, 2 tablespoons all purpose flour, and more.

Yes, Shellfish Chowder with Fresh Thyme 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 with Fresh Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions