Seafood Steak Chowder Recipe

Prep and sear steak

Pat the steak cubes dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Toss the cubes with 1 tablespoon of the flour to lightly dredge. Heat a large heavy-bottomed skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add steak cubes in a single layer (work in batches if necessary) and sear 1 to 2 minutes per side until browned but not cooked through. Remove to a plate and reserve.

Sear scallops and shrimp

Season scallops and shrimp with a pinch of salt, 1/4 tsp black pepper and 1/4 tsp Old Bay. Add another 1/2 tablespoon butter to the pan over medium-high heat. Sear scallops 45–60 seconds per side until golden and just opaque in the center. Remove and set aside. Quickly sear shrimp 30–60 seconds per side until pink and opaque. Remove and reserve with scallops.

Clams (if using)

If using whole clams, add them to the simmering broth in the next section and cook until they open (5–8 minutes). If using chopped clams, add with the seafood at the end of simmering (step: Finish soup).

In a large Dutch oven or heavy pot, melt remaining 2 tablespoons butter over medium heat. Add diced onion, celery and carrot and a pinch of salt. Cook, stirring often, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the remaining 2 tablespoons flour and cook 1–2 minutes to make a light roux, stirring constantly so the flour does not brown.

Slowly pour in the dry white wine while scraping any browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.

Add the fish or clam broth and bring to a gentle simmer. Add the cubed potatoes, dried thyme and smoked paprika. Simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Once the potatoes are tender, lower heat to medium-low. Stir in the whole milk and heavy cream. Heat gently — do not boil — to avoid curdling. Taste and season with remaining 1/2 tsp salt, 1/2 tsp Old Bay (or to taste) and additional black pepper if needed.

Add the seared steak cubes back into the pot and simmer gently 2–3 minutes to finish cooking the steak to medium (adjust time if you prefer more done).

Add the reserved scallops and shrimp and canned or chopped clams (if using), and warm through 1–2 minutes until all seafood is opaque and heated. If using whole clams, they should already be opened after simmering in broth earlier — add them now.

Stir in the chopped parsley, lemon juice and taste for final seasoning. If you prefer a slightly thicker chowder, simmer 2–3 more minutes; for thinner, add up to 1/2 cup additional broth or milk.

Ladle chowder into warmed bowls. Garnish with chopped chives, a light sprinkle of smoked paprika, and a grind of black pepper. Serve with crusty bread or oyster crackers.