Seafood Chowder From Scratch Recipe

Prepare clam stock

Put the scrubbed clams in a large pot with the 2 cups water and 1/2 cup of the white wine. Cover and bring to a simmer over medium heat until clams open, about 6–8 minutes. As clams open, remove them with tongs to a bowl; reserve liquid through a fine sieve or cheesecloth into a measuring cup. Discard any clams that do not open. You should get about 1 to 1 1/2 cups of clam liquor; add to the fumet and set aside.

Make roux-thickened base

In a heavy-bottomed pot over medium heat, melt the butter. Add the flour and whisk constantly for 2–3 minutes until lightly golden (cook out the raw flour taste). Slowly whisk in the combined fish fumet + reserved clam liquor and remaining white wine, smoothing lumps. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly.

Stir in the milk and heavy cream, reduce heat to low, and keep at a gentle simmer while you prepare the rest of the chowder. Add bay leaves.

In a separate large sauté pan over medium heat, cook the diced bacon until crisp and the fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the pan.

Add the diced onion, celery, and carrots to the bacon fat and sweat over medium heat until translucent and tender, about 6–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the smoked paprika and thyme.

Transfer the cooked vegetables (and most of the fat) into the pot with the cream-fumet base. If the base is very thick, add up to 1/2 cup additional water or fumet to loosen. Bring back to a gentle simmer.

Add the diced potato to the simmering chowder and cook until just tender, about 8–10 minutes.

Stir in the smoked corn and continue simmering 3–4 minutes to heat through.

Add the cod and salmon pieces to the pot and gently poach in the simmering chowder 4–6 minutes until opaque and just cooked through. Do not boil aggressively to avoid breaking up the fish.

Open the reserved cooked clams (if any were left in shells) and add clam meat to the pot. If you removed clam meat earlier, add it now. Simmer 1–2 minutes to marry flavors.

Taste and season with salt and freshly ground black pepper. Stir in the cooked crisp bacon pieces (reserve a few for garnish), lemon juice, chopped parsley, and chives. Remove and discard bay leaves.

If chowder is too thick, thin with a splash of milk or fumet until desired consistency is reached. Warm through gently (do not boil).

Ladle chowder into bowls and finish with remaining bacon, additional parsley or chives, and a light grind of black pepper.