Prep 0 mins
Cook 30 mins
This is the BEST chowder, and having lived in Boston I know "chawdah"!
- 2 lbs white fish fillets, washed and cut into 2 inch pieces (bass, cod, or haddock)
- 2 cups fish stock
- 1⁄2 cup butter
- 1⁄4 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup all-purpose flour
- 1 lb clam, minced
- 3 cups half-and-half
- 2 cups red potatoes, cut into 1/2 inch cubes
- 1 bay leaf
- 2 tablespoons parsley, chopped
- 1⁄2 lb fresh sea scallop, chopped
- 1⁄2 lb shrimp, peeled, deveined, chopped
- 1⁄2 lb lobster meat
- In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
- In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
- In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.
I can't believe this recipe got a bad review. My entire family loves it. It's my" specialty dish" now ; )My neighbors husband is always asking me to make it. I did modify it to a healthier version. I replaced butter w/olive oil, I used to use skim milk but not there is a fat free 1/2 and 1/2, I omit the flour, I buy fish stock already made at the super market. I can't afford lobster but I but in the same amount of shrimp and scallops to the amount of fish. The minced clams remain the same amount. All I know is I get rave reviews !!!
Unfortunately, I disagree with CarolynneM about this chowder. I lived in Boston for many years, too, and this recipe doesn't cut it. It is a waste of expensive seafood. The chowder comes out overly thick and floury tasting and overpowers the delicate flavors of the lobster and scallops. I remember a wonderful seafood chowder I ate in the early 80s in Braintree or Quincy that was the epitome of what a good seafood chowder should be--the delicate, sweet flavors of the seafood were primary in a mildly flavored liquid akin to half-n-half; I do not recall any potatoes in this wonderful chowder with chunks of lobster, scallops, and fish. Problems with the posted recipe are many. Why two pounds of cod? The recipe says to cook it in two cups of fish broth, remove them both from the pan separately, then never returns with what to do with the fish. Omit the fish at this point. This chowder is over-thickened with a roux that still tastes floury after four minutes of cooking it. The recipe then says to add the reserved fish broth to the roux, followed by the potatoes which are to be cooked in the thickened broth. First, I had to add several cups of water to the thickened broth so I could cook the potatoes--which took more than 8-10 minutes. The recipe needs four cups of fish broth, not two. Cut the flour from a half cup to no more than a quarter cup. Add a half pound of fish chunks later in the recipe, perhaps with the shrimp and scallops. Substitute corn for the potatoes. This is at least a start at fixing this recipe.