Recipes
New England Seafood Chowder
No return home to New England would be complete without a proper chowder. Rich, buttery, and deeply comforting, this version celebrates the incredible seafood traditions of the Northeast with lobster, scallops, mussels, and littleneck clams folded into a velvety cream broth. It’s a dish that feels equally at home in a fine dining setting or beside a harbor after a cold day on the water.
Ingredients
- Butter
- Flour
- Celery
- Potatoes
- Littleneck clams
- Mussels
- Lobster meat
- Sea scallops
- Fresh herbs
- Salt and pepper
- Cream or milk
- Onion
- Garlic (optional)
Instructions
- In a large stockpot, melt butter over medium heat. Add diced onion, celery, and optional garlic and cook until softened and translucent.
- Sprinkle flour into the butter mixture and stir continuously to create a blond roux. Allow to cook for several minutes without browning heavily.
- Slowly whisk in cream or milk until smooth, creating a rich chowder base.
- Add diced potatoes and simmer until tender.
- Add mussels, littleneck clams, lobster meat, and scallops. Cover and simmer gently until shellfish open and scallops are fully cooked.
- Season with fresh herbs, salt, and cracked pepper to taste. Finish with an additional pat of butter for richness before serving.
- Serve hot with fresh bread and plenty of oyster crackers if desired.
