This seafood chowder recipe is all about flexibility, flavor, and simplicity. Based on the chowder served at Larsen’s Fish Market on Martha’s Vineyard, it relies on the briny richness of clam juice and seafood stock for depth.
At its heart, a chowder always has three things: potatoes, cream, and something (meat, seafood, chunky vegetables), giving the soup its signature body and comforting texture. The natural starches in potatoes help thicken the broth, but many recipes start with a roux (a mixture of cooked flour and butter) that gives it even more body. The team at Larsen’s cooks the roux in a separate pan, whisking it into the broth right before serving. This makes the chowder extra silky and lets you control the thickness while ensuring the seafood stays perfectly tender. The result is a broth-forward seafood chowder that’s never gloppy.
Tips for perfect seafood chowder
How can I adapt this for someone with a shellfish allergy?
Swap in homemade fish stock or mild vegetable stock for the clam juice. The chowder will still be flavorful and maintain its comforting body. If your guests can eat squid or cuttlefish, use those instead of shellfish. Otherwise, increase the amount of white fish and be sure to use a variety (cod, halibut, monkfish, sea bass, swordfish) for extra texture.
How do I avoid overcooking seafood? Add fish and shellfish last and stir gently; they only need a few minutes to heat through. Overcooked seafood can become rubbery.
Why is my chowder salty? Clam juice and store-bought stock can be quite high in sodium, so be judicious with any added salt. Taste the broth after incorporating the roux and adjust as needed.
Why did my broth split? Avoid a rapid boil after adding the roux mixture. You want to simmer the broth briefly to cook off the floury taste, but a hard boil can cause the dairy to break down and toughen the fish.
What you’ll need
Dutch Oven
$133 $80 At Amazon
Wooden Spoon
$7 At Amazon
Small Skillet
$23 At Amazon
Bar Harbor Clam Juice, 8 oz. (Pack of 2)
$7 At Amazon
Recipe information
Total Time
25 minutes
Yield
Makes about 8 cups
Ingredients
2
1
1
1
1
1
2½
2
1
1¼
8
1
½
Need to make a substitution?
Preparation
Step 1
Melt 1 Tbsp. unsalted butter in a large Dutch oven or large heavy pot over medium heat. Cook 1 large onion, finely chopped, and 1 celery stalk, finely chopped, stirring often, until onion is 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 and cook, stirring occasionally, 1 minute to allow alcohol to cook off. Add ½ cup clam juice and 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, increase heat to high, and bring to a boil. Add 1 lb. potatoes (any kind), peeled, cut into ½" pieces, and simmer, uncovered, adjusting heat as needed, until just tender, 5–10 minutes (a fork should pierce the potato easily but with some resistance). Add 1¼ lb. mixed white fish (such as swordfish, sea bass, and/or halibut) and shellfish (such as lump crabmeat; scallops; and/or shrimp, peeled deveined), cut into ½" pieces, and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove pot from heat and stir in 8 oz. cooked lobster meat, cut into pieces (if using).
Step 3
While the potatoes are cooking, 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. Set pot over medium heat and bring to a simmer, stirring gently. Remove from heat and season chowder with kosher 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; it has been updated for style and to correct the yield. Head this way for more of our best soup recipes →