Recipe by CarolynneM
This is the BEST chowder, and having lived in Boston I know "chawdah"!
Top Review by Ana T.
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 !!!
- 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
Directions See How It's Made
- 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.