New England Seafood Chowder
- 3 strips bacon, diced
- 1 large yellow onion, diced
- 1 celery stalk, diced
- 3 medium russet potatoes, peeled and diced
- 2 cups fish stock or clam stock
- 1/2 cup whole milk
- 1/2 cup half and half
- 1 pound boneless white fish fillets, diced
- 1/2 pound clam meat, chopped
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon coarse sea salt
- 1 tablespoon Chopped celery leaves or chives for garnish
- Oyster crackers for garnish (optional and contain gluten)
Brown bacon in a deep, heavy-bottomed sauce pot over medium heat until crisp, about 6 minutes.
Use a slotted spoon to transfer to a paper towel-lined plate, and set aside.
Add onion and celery to the pot with the bacon fat, and cook until the onion is translucent, about 8 minutes.
Add potatoes and cook until beginning to soften, but not brown, about 5 minutes, stirring occasionally.
Add stock, bring to a boil, then reduce heat and simmer until potatoes are fork tender, about 10 minutes.
Add milk and half and half, fish, clam meat, dill and pepper.
Simmer over low heat about 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling.
Adjust seasonings to taste.
Transfer chowder to serving bowls and garnish with crispy bacon pieces and celery leaves.
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- 3 strips bacon, diced
- 1 large yellow onion, diced
- 1 celery stalk, diced
- 3 medium russet potatoes, peeled and diced
- 2 cups fish stock or clam stock
- 1/2 cup whole milk
- 1/2 cup half and half
- 1 pound boneless white fish fillets, diced
- 1/2 pound clam meat, chopped
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon coarse sea salt
- 1 tablespoon Chopped celery leaves or chives for garnish
- Oyster crackers for garnish (optional and contain gluten)