New England Seafood Chowder Recipe

Serves/Makes: 4 – 6 servings

Ingredients:

• 2 dozen hard-shell clams, scrubbed
• 1/2 pound any firm, white-fleshed fish fillet, such as cod, cut into 1-inch chunks
• 1/2 pound bay scallops
• Water
• 1/4 pound bacon or salt pork, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 1 1/2 pounds potatoes, peeled and diced
• 1 cup light cream
• Salt, optional
• Freshly ground black pepper
• 1/4 cup chopped fresh parsley

How to cook New England Seafood Chowder:

• Put the clams in a large pot with 2 cups water. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally until the clams begin to open, about 3 minutes.
• Remove the open clams and continue to cook for another minute or two, covered, removing more clams as soon as they open. Discard any clams that do not open.
• When the clams are cool enough to handle, remove them from their shells, holding them over a bowl to catch all their juices.
• Chop the clams. Pour the broth through a sieve lined with a coffee filter or paper towels into a glass measure; this should remove all the grit and sand. Add enough water to measure 4 cups.
• Cook the bacon in a large pot over medium heat until crisp, about 6 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
• Pour off and discard all but 2 tablespoons of the bacon fat. Add the onion and celery and sauté over medium heat in the remaining bacon fat until limp, about 3 minutes.
• Add the 4 cups clam liquid and potatoes. Bring to a boil, reduce the heat, and simmer until the potatoes are just tender, about 20 minutes.
• Add the fish fillet and scallops to the pot. Simmer, covered, until the fish is just cooked, about 3 minutes. Add the cream and chopped clams. Season to taste with salt, if desired, and pepper. Heat just long enough to return the liquid to a simmer.
• Serve the New England Seafood Chowder hot in individual soup bowls, crumbling the bacon and sprinkling the parsley on top of each, with crusty French or Italian bread, warmed for a few minutes in the oven, or crackers.

Note:
The New England Seafood Chowder recipe easy to cook and so good!

Comments:
A New England-style seafood chowder is milk-based – never tomato-based – and generally includes potatoes and onions as well as seafood, which makes it a complete meal in a bowl. The key to a great chowder is to cook the seafood as briefly as possible, so that each spoonful contains meltingly tender seafood in a creamy rich broth.

This recipe for New England Seafood Chowder serves/makes: 4 – 6 servings

The New England Seafood Chowder recipe is adopted from The Mom’s Best One-Dish Suppers by Andrea Chesman.

Main Ingredient: Seafood Mix 
Preparation Method: Soup/Stew 
Cuisine: American