What makes this one of the best seafood chowder recipes we’ve seen? It’s incredibly adaptable and produces a New England–style chowder that’s deeply flavorful yet light and decidedly not gloppy.
The recipe comes from Larsen’s Fish Market, a tiny seafood shack on Martha’s Vineyard. Instead of using salt pork or bacon, the team doubles down on flavors from the sea with clam juice, seafood or fish stock, shellfish, and white fish. Consider the ingredient list general guidance, not set in stone: While swordfish or sea bass is preferable, you can use haddock, cod, or whatever flaky white fish you’ve got on hand; if you can’t swing lobster, opt for a few extra large shrimp, or toss in some mussels or clams. For the potatoes, any variety—including Yukon Golds or red potatoes—will work nicely. Don’t have half-and-half? Swap in a combination of whole milk and heavy cream in equal proportion. Out of sherry? Use mirin, dry vermouth, or a dry white wine—or a squeeze of lemon juice if you prefer an alcohol-free option.
Instead of starting this seafood soup with a roux, as is traditional, you’ll make the flour-butter-broth mixture on the side and add it to the almost-finished pot. Stir it in gradually, just until the broth reaches exactly the consistency you crave. Garnish the creamy seafood chowder with oyster crackers and serve with a cold beer or glass of chilled white wine.
Looking for more seafood soup recipes? Try a fish chowder with coconut milk, a dairy-free corn chowder with clams, or a classic New England clam chowder.
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Ingredients
Makes about 8 quarts
2
Tbsp. unsalted butter, divided
1
large onion, finely chopped
1
celery stalk, finely chopped
1
Tbsp. Old Bay seasoning
1
tsp. freshly ground black pepper, plus more
1
Tbsp. dry sherry or mirin
2½
cups clam juice, divided
2
cups fish or seafood stock or broth
1
lb. potatoes (any kind), peeled, cut into ½” pieces
1¼
lb. mixed white fish (such as swordfish, sea bass, and/or halibut) and shellfish (such as lump crab meat, scallops and/or peeled, deveined shrimp), cut into ½” pieces
8
oz. cooked lobster meat, cut into cubes (optional)
1
Tbsp. all-purpose flour
½
cup half-and-half
Preparation
Step 1
Melt 1 Tbsp. unsalted butter in a Dutch oven or other large heavy pot over medium heat. Cook 1 large onion, finely chopped, and 1 celery stalk, finely chopped, stirring often, until translucent, about 5 minutes. Mix in 1 Tbsp. Old Bay seasoning and 1 tsp. freshly ground black pepper; cook, stirring, 30 seconds. Add 1 Tbsp. dry sherry or mirin; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.
Step 2
Add 2 cups fish or seafood stock or broth and remaining 2 cups clam juice; bring to a boil over high heat. Add 1 lb. potatoes (any kind), peeled, cut into ½” pieces, and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add 1¼ lb. mixed white fish (such as swordfish, sea bass, and/or halibut) and shellfish (such as lump crab meat, scallops and/or peeled, deveined shrimp), cut into ½” pieces, and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in 8 oz. cooked lobster meat, cut into cubes (if using).
Step 3
While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in 1 Tbsp. all-purpose flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in ½ cup half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
Step 4
Stir half-and-half mixture into chowder; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.
Editor’s note: This seafood chowder recipe was first printed in our May 2020 issue. Head this way for more of our best soup recipes →