Clam, Shrimp, And Crab Chowder

Name: Clam, Shrimp, And Crab Chowder
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Cuisine: American
Ingredients: 1/2 lb bacon chopped; 1 large yellow onion diced; 2 medium carrots peeled and diced; 2 celery diced; 2 1/2 cup seafood stock; 2 large red potatoes peeled and diced; 3 clove garlic minced; 3/4 cup salted butter; 3/4 cup all-purpose flour; 2 cup heavy cream; 2 cup whole milk; 1 cup minced clams; 1/2 cup crab meat; 2 tsp kosher salt; 1 tsp ground black pepper; 1/2 lb medium raw shrimp peeled and deveined; 2 tbsp fresh parsley chopped

Nutrition (per serving, estimated)

Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).

Energy

469 cal

Protein

11.9 g

Carbohydrate

32.1 g

Fiber

2.81 g

Sugars

5.72 g

Sodium

399 mg

Total fat

33.6 g

Saturated fat

18.3 g

Monounsaturated fat

10.2 g

Polyunsaturated fat

2.69 g

Vitamins & minerals

Calcium: 185 mg
Iron: 1.76 mg
Magnesium: 39.2 mg
Phosphorus: 225 mg
Potassium: 622 mg
Zinc: 1.7 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

2 1/2 cup seafood stock
3/4 cup salted butter
3/4 cup all-purpose flour
2 cup heavy cream
2 cup whole milk
1 cup minced clams
1/2 cup crab meat
2 tsp kosher salt
1 tsp ground black pepper

Prepare

Chop 1/2 lb bacon
Dice 1 large yellow onion
2 medium carrots, peeled and diced
Dice 2 celery
2 large red potatoes, peeled and diced
Mince 3 clove garlic
1/2 lb medium raw shrimp, peeled and deveined
Chop 2 tbsp fresh parsley

Let's Cook

Step 1.

Place the chopped bacon in a large stockpot over medium heat. Cook until crisp, about 5–7 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 2.

Add the diced onion, carrot, and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 5–7 minutes.
Step 3.

Pour in the seafood stock, then add the diced red potatoes and minced garlic. Bring to a simmer and cook for about 15 minutes, until the potatoes are tender.
Step 4.

While the potatoes simmer, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk continuously for 3 minutes to make a roux. Gradually pour in the heavy cream and whole milk, whisking constantly to prevent lumps. Cook until the mixture thickens slightly, about 2–3 minutes.
Step 5.

Pour the butter-flour mixture (roux) into the large pot with the vegetables and stock. Stir well to combine. Add the minced clams, crab meat, kosher salt, and black pepper. Stir to incorporate, then reduce the heat to low.
Step 6.

Add the cooked bacon and raw shrimp to the pot. Stir gently, then let the chowder simmer on low for 15 minutes, until the shrimp are pink and cooked through. Garnish with chopped fresh parsley before serving.

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