Doc’s Seafood Chowder

19 11 2010

If you are near the ocean in the wintertime, or it is a dreary and wet winter’s day, few things satisfy as well as a warm bowl of delicious chowder. Thanks to my friends at Whitney’s, Nancy and Steve, I had access to the finest chowder fixin’s.  Here is a very filling and creamy delicious version-by blending potatoes and corn we thicken the soup and get the cream flavor/texture with half as much cream as traditional recipes.

  • 4 dozen small clams like little or top necks
  • 3 sprigs fresh thyme
  • 3 sprigs fresh tarragon
  • 1 cup white wine
  • 3 Tbs butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 2 cloves minced garlic
  • 3 Tbs flour
  • 2 bay leaves
  • 1 quart seafood (or light chicken) stock
  • 1 ½ pounds of potatoes, cubed
  • Kernels from 2 ears roasted corn
  • 1 cup cream
  • 2 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 pound crabmeat (or lobster meat)
  • 2 Tbs Worcestershire sauce
  • 4 slices bacon, cooked, drained and crumbled
  • 1 Tbs hot sauce
  • Sherry (drizzle for garnish)
  • Chopped parsley (for garnish)

In a large saucepan or sautoir pan heat the white wine, thyme and tarragon. Add the clams (discard any open ones prior to cooking). Cook for about 12-15 minutes until the clams have opened, discard any unopened clams. Reserve the clams and the broth separately; discard the shells (unless you need them for stock). In a large soup pot, melt the butter and add the onion, celery, carrots and garlic. Heat until softened, about 2-5 minutes. Add the flour and cook an additional 2-3 minutes. Add the bay leaves, stock, ½ of the potatoes, ½ the corn and the cream and reserved broth. Season with salt and pepper. Bring to boil and reduce to a simmer. Simmer until the potatoes are fork tender, about 20 minutes. Remove the bay leaves. Using an immersion blender or in small batches in a food processor or blender blend until the soup is smooth and creamy. Add the reserved clams, crabmeat, remaining corn and potatoes, bacon, hot sauce and Worcestershire sauce. Simmer for about 30-40 more minutes, until potatoes are tender. Ladle into a bowl, drizzle with sherry and top with parsley.




4 responses

19 11 2010

Seafood chowder fit for a sea captain! I wonder what my great grandfather was having when he was leading his boats on the Adriatic!
Great dish, as always!

20 11 2010

@Joumana: I would hope he would enjoy it!
@Helen: Having spent summer vacations in Maine in my youth, I’d welcome your taste test for “authenticity”!

19 11 2010

this is one great chowder – I could go for a big steaming bowl of that right now!

19 11 2010
Helen Yade

Hi Doc,,Being from NEW ENGLAND ,,this looks soooo good!! May have to give it a try !! Have a great evening!

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