South Carolina seafood chowder

Name: South Carolina seafood chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 can minced clams; 2 can crabmeat; 1 can oysters; 1 stick butter; 1 medium onion, chopped; 1 lb shrimp (16-20); 1 lb scallops; 1 S&P to taste; 2 cup heavy cream; 2 cup half and half; 1 your favorite fish, cut up. (optional) I add tilapia

Eats Now Editorial Team · 889 kcal · Seafood

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South Carolina seafood chowder – a delicious recipe with clams, crabmeat, oysters, butter, onion, shrimp. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 can minced clams
2 can crabmeat
1 can oysters
1 stick butter
1 medium onion, chopped
1 lb shrimp (16-20)
1 lb scallops
1 S&P to taste
2 cup heavy cream
2 cup half and half
1 your favorite fish, cut up. (optional) I add tilapia

1
Melt butter in a 6 qt pan.
2
Saute onions.
3
Then saute the shrimp on medium heat.
4
Add the heavy cream and half and half.
5
Now add the clams, crabmeat, scallops, oysters and S&P.
6
Add any other fish you want in at this time.
7
Cook this on low for 1-2 hours.
8
Enjoy.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2 can minced clams, 2 can crabmeat, 1 can oysters, 1 stick butter, and more.

Yes, South Carolina seafood 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.

Quick Info

Servings
4 servings
Calories
889 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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