Clam, Shrimp, And Crab Chowder
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A thick and rich chowder loaded with shrimp, clams, crab, bacon, and vegetables in a creamy broth.
Ingredients
- 227 g bacon chopped
- 1 large yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery diced
- 591 ml seafood stock
- 2 large red potatoes peeled and diced
- 3 clove garlic minced
- 177 ml salted butter
- 177 ml all-purpose flour
- 473 ml heavy cream
- 473 ml whole milk
- 237 ml minced clams
- 118 ml crab meat
- 9.86 ml kosher salt
- 4.93 ml ground black pepper
- 227 g medium raw shrimp peeled and deveined
- 29.6 ml fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
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.
- 591 ml seafood stock
- 177 ml salted butter
- 177 ml all-purpose flour
- 473 ml heavy cream
- 473 ml whole milk
- 237 ml minced clams
- 118 ml crab meat
- 9.86 ml kosher salt
- 4.93 ml ground black pepper
Prepare
- Chop 227 g 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
- 227 g medium raw shrimp, peeled and deveined
- Chop 29.6 ml fresh parsley
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.