Seafood Chowder

You can use almost any combination of seafood in this warming chowder.
Photography By Jennifer Lawson Williams | December 28, 2016

Ingredients

  • 5 bacon slices or country ham or pancetta
  • 1 pound potatoes, peeled and diced
  • 2 large shallots or onions
  • 1 tablespoon flour
  • 1 (8-ounce) bottle clam juice
  • 3 cups whole milk
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1-2 pounds seafood (any combination of raw scallops, crabmeat or salmon) fresh parsley

Preparation

1. Cook bacon in large saucepan until crisp, about 5 minutes. Remove bacon, reserve drippings in skillet. Add potatoes, shallots and flour to drippings and sauté 5 minutes. Add clam juice and simmer until potatoes are tender.

2. Add milk, cayenne, and salt and return to a simmer. Add seafood and cook just until cooked through, about 7 minutes. Stir in crabmeat and parsley and heat through. Serve with bacon on top and oyster crackers.

About this recipe

Sign up for Virgin Bay Seafood’s CSA at virginbayseafood.com. Their dock-to-door CSA delivers 10–12 pounds of salmon, scallops, crab and halibut four times a year in Nashville for $200 per delivery.

Ingredients

  • 5 bacon slices or country ham or pancetta
  • 1 pound potatoes, peeled and diced
  • 2 large shallots or onions
  • 1 tablespoon flour
  • 1 (8-ounce) bottle clam juice
  • 3 cups whole milk
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1-2 pounds seafood (any combination of raw scallops, crabmeat or salmon) fresh parsley
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