Ted Williamss Fenway Chowder Recipe

Name: Ted Williamss Fenway Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons bacon fat, lard or vegetable oil; 1 small onion, minced; 1 large shallot, minced; 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped green bell pepper; 2 teaspoons Lawrys Seasoned Salt; 2 teaspoons Old Bay Seasoning; 2 teaspoons dried thyme; 1 1/2 teaspoons dried garlic flakes; 8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces; 1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved; 4 cups whole milk; 2 cups half-and-half; 1/4 cup dry sherry; 1 pound mussels in the shell, scrubbed and debearded; 1 dozen about 8 ounces chopped shucked oysters, with their juice; 2 small white potatoes, peeled and diced small; 1/2 cup fresh or thawed frozen corn kernels; 2 teaspoons fresh lemon juice; 1/2 cup heavy cream; Kosher salt; black pepper

Servings: persons

3 tablespoons bacon fat, lard or vegetable oil
1 small onion, minced
1 large shallot, minced
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
2 teaspoons Lawrys Seasoned Salt
2 teaspoons Old Bay Seasoning
2 teaspoons dried thyme
1 1/2 teaspoons dried garlic flakes
8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces
1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved
4 cups whole milk
2 cups half-and-half
1/4 cup dry sherry
1 pound mussels in the shell, scrubbed and debearded
1 dozen about 8 ounces chopped shucked oysters, with their juice
2 small white potatoes, peeled and diced small
1/2 cup fresh or thawed frozen corn kernels
2 teaspoons fresh lemon juice
1/2 cup heavy cream
Kosher salt
black pepper

1
In a large heavy pot, heat fat over medium heat.
2
Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes.
3
Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic.
4
Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.
5
Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer.
6
Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes.
7
If desired, remove mussels from shell and return to the soup.
8
Stir in lemon juice and cream.
9
Season to taste with salt and pepper, and serve.

422

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

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 22 ingredients. The key ingredients include: 3 tablespoons bacon fat, lard or vegetable oil, 1 small onion, minced, 1 large shallot, minced, 1/4 cup finely chopped red bell pepper, and more.

Yes, Ted Williamss Fenway Chowder falls under the Soups & Stews 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!

Ted Williamss Fenway Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions