Best Shellfish Chowder Recipes

Shellfish Chowder with Fresh Thyme image

Yield Serves 10

Number Of Ingredients 11

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

Steps:

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

World Famous PEI Potato Shellfish Chowder Recipe - (4.4/5) image

Provided by á-10360

Number Of Ingredients 13

2 cups Cavendish Farms® Chunky Diced Potatoes
3/4 cup white onion, diced
3/4 cup celery, diced
1/4 cup butter
3/4 cup milk
1 1/2 cups 35% cream
1 1/4 lb. shellfish (lobster/crab/scallops/shrimp), prepared
1/4 cup fish stock
2 Tbsp oyster sauce
1/4 cup fresh parsley, finely chopped
2 Tbsp flour
1/2 tsp fresh thyme, finely chopped
1/4 tsp each salt and pepper

Steps:

Directions for: World Famous PEI Potato Shellfish Chowder 1. Place butter, onions, celery and Cavendish Farms® Chunky Diced Potatoes in a large non-stick skillet or frying pan on the stove top over medium heat and cook for 4-5 minutes. Note: Cook evenly, stirring frequently to cook the ingredients so as to not brown them. Reduce heat if necessary to avoid any browning. 2. Transfer sautéed mixture to stock pot, add shellfish and season with salt and pepper. 3. Place on stove top over medium heat and stir frequently allowing it to cook for 2-3 minutes. 4. During that time slowly add fish stock to the pot to prevent browning. Note: add fish stock as needed to avoid browning and/or slightly reduce temperature. 5. Add thyme and half of the parsley and cook for 1-2 minutes stirring frequently. 6. Add milk, cream and oyster sauce and cook for 6-8 minutes stirring regularly. 7. Add flour slowly, mixing well, and cook for another 3-4 minutes. Note: If a thicker consistency of soup is preferred, leave on the stove top until desired consistency is achieved.

Shellfish Chowder image

Yield Makes 4 main-course or 6 first-course servings

Number Of Ingredients 12

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

Steps:

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