Classic New England Seafood Chowder

Ingredients

• 3 tbsp butter
• 2 cups celery, chopped into 1/4-inch pieces
• 1 medium onion, diced
• 1 lb Yukon gold potatoes, cut into 1/2-inch cubes
• 2 cups clam juice
• 1 cup heavy cream
• 1 lb littleneck clams or canned clams (drained, meat chopped)
• ¾ lb cod or haddock fillets, cut into 1-inch chunks
• ½ lb large shrimp, peeled and halved crosswise

Instructions

1. 1

   Melt butter in a large pot over medium heat, ~1 minute.

2. 2

   Add celery and onion, sauté until softened and fragrant, ~5 minutes.

3. 3

   Add potatoes and clam juice, bring to a simmer. Cook until potatoes are fork-tender, ~12 minutes.

4. 4

   Stir in clam meat and cod chunks. Simmer gently for 3 minutes until fish is barely opaque.

5. 5

   Add shrimp and cream. Simmer 2 minutes until shrimp curl and turn pink.

6. 6

   Season with salt and pepper to taste. Serve hot in bowls with crusty bread.

Tools you’ll need

• large heavy pot (6-quart minimum)
• wooden spoon
• chef's knife
• cutting board
• measuring cups and spoons

More recipes like this

• 

  Easy Seafood Chowder

  25 min

• 

  Creamy Seafood Chowder

  40 min

• 

  Classic Clam Chowder

  45 min

• 

  Creamy Chicken Noodle Soup

  25 min