Bahamian Seafood Chowder Recipe

Clean and steam clams

Rinse clams under cold water, discard any with broken shells or that don't close when tapped. In a large pot, bring 1 cup of the fish/seafood stock to a simmer. Add clams, cover, and steam for 6–8 minutes until shells open. Remove clams with tongs, reserve juices through a fine sieve or cheesecloth and set aside. Remove clam meat from shells, roughly chop and refrigerate. Discard any unopened shells.

If using raw shrimp, peel and devein; if pre-cooked, keep chilled until needed. Pat fish chunks dry and keep refrigerated until added to the chowder.

In a heavy-bottomed Dutch oven or large pot, melt butter over medium heat. Add chopped onion, celery, carrots, and green pepper. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 6–8 minutes.

Add minced garlic, thyme, and half the scallions. Cook 1 minute until fragrant.

Sprinkle the flour over the softened vegetables and stir to coat. Cook the roux for 1–2 minutes, stirring, to remove the raw flour taste.

Gradually whisk in the reserved clam cooking liquid and the remaining fish/seafood stock (total should equal about 4 cups). Stir until smooth and beginning to thicken.

Add the diced potatoes and tomato paste, bring to a gentle simmer. Cook uncovered until potatoes are tender, about 12–15 minutes.

Lower heat to medium-low. Stir in the white wine (if using), then add the milk and heavy cream. Heat gently—do not boil—to avoid curdling. Simmer 5 minutes to meld flavors and thicken slightly.

Add the chopped clams, fish chunks, and shrimp to the pot. Gently simmer until the fish is opaque and flakes easily and shrimp are heated through, about 4–6 minutes. Taste for seasoning and adjust salt and pepper as needed.

Stir in Worcestershire sauce, pimento or cayenne pepper, chopped parsley, remaining sliced scallions, and black pepper. Remove from heat and let rest 5 minutes to marry flavors.

Ladle chowder into bowls, serve with lime wedges to squeeze over each portion. Offer crusty bread or crackers if desired.