Nantucket Seafood Chowder Recipe
Monkfish, sea scallops, clams, Applewood smoked bacon, Yukon potatoes, savoy cabbage in a light fish broth, house made buttermilk biscuits.
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Ingredients
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Chowder Base
Seafood & Vegetables
Finishing & Biscuits
Method
Chowder Base
- 1
Render bacon
In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced Applewood smoked bacon. Cook, stirring occasionally, until the fat renders and the bacon is crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer most of the cooked bacon to a small bowl, leaving the bacon fat in the pot (leave about 1–2 tablespoons along with the fat).
- 2
Sweat aromatics
Reduce heat to medium-low. Add the unsalted butter to the bacon fat. Once melted, add the diced onion, celery, and sliced leek. Sweat gently until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- 3
Make roux and deglaze
Sprinkle the all-purpose flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly. Deglaze with the dry white wine, scraping up any browned bits from the bottom of the pot; simmer until the wine reduces by half, about 2 minutes.
- 4
Add liquids and aromatics
Slowly whisk in the fish stock (or clam juice) to avoid lumps. Add the whole milk, heavy cream, thyme sprigs, and bay leaves. Increase heat to bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Seafood & Vegetables
- 5
- 6
Cook clams
Add the scrubbed littleneck clams to the pot once the potatoes are nearly tender. Cover the pot and cook until clams open, about 5–7 minutes. Using tongs or a slotted spoon, remove opened clams; set aside in a bowl. Discard any clams that do not open. Continue to simmer the broth for 1–2 minutes.
- 7
Add monkfish and scallops
Reduce heat to low. Gently add the monkfish chunks and sea scallops to the simmering broth. Poach gently until just cooked through and opaque, about 3–4 minutes (depending on size). Do not overcook seafood.
- 8
- 9
Return clams
Add the cooked clams back to the pot to warm through for 1 minute. Taste and adjust seasoning with additional salt and pepper if needed.
Finishing & Biscuits
- 10
Finish chowder
Remove the pot from heat. Stir in the fresh lemon juice, and if using, the dry sherry and hot sauce. Taste and adjust acidity, seasoning, or creaminess as desired. Spoon chowder into warmed bowls and garnish with a pat of butter on each biscuit, remaining chopped parsley and chives, and reserved crispy bacon pieces on top.
- 11
Serve biscuits
Warm the house-made buttermilk biscuits in a 350°F (175°C) oven for about 5–8 minutes if chilled, or 2–3 minutes if room temperature. Serve biscuits alongside the chowder, buttered.