East Coast Vacation and Seafood Chowder
Prep time
Cook time
Total time
This seafood chowder is creamy, rich and full of flavour. You can't have just one bowl! This is East Coast comfort food at it's best.
Recipe type: Appetizer
Cuisine: Canadian
Serves: 8 to 10 servings
  • 5 slices of bacon
  • 1 cooking onion, diced
  • 1 Tbsp olive oil
  • ½ cup butter
  • ½ cup unbleached flour (all purpose is fine as well)
  • 1 cup clam juice
  • 1½ cups white wine
  • 1½ cups water
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Old Bay seasoning
  • 3 medium white potatoes, peeled and cut in small cubes
  • 1½ cups 2% milk
  • 1½ cups half-and-half cream
  • 1½ cups butter milk
  • 6 oz or 170 g steamed lobster meat, chopped
  • 8 oz or 227 g fresh bay scallops
  • 8 oz or 227 g haddock fillets (about one fillet), chopped
  • 1 Lbs or 454 g raw peeled black tiger shrimp, deveined, tails cut off and cut in to pieces each
  • 6 oz or 170 g canned premium ocean clams, chopped
  • ¼ cup chives, diced for garnish
  1. Heat a skillet or cast iron pan to medium high (we did this outside to avoid splatters inside the house).
  2. Once the pan is hot, place the five strips of bacon on the hot pan beside each-other using tongs.
  3. After about two minutes, use the tongs to turn the bacon slices over.
  4. After another two minutes, turn the bacon strips again.
  5. After another two minutes, turn the bacon strips again (about 6 minutes in total).
  6. If the bacon looks crispy (but not burnt), move the bacon strips to a paper towel-lined dish to soak up the grease. If the bacon isn't looking crispy, turn it over and cook another two minutes, before moving it to the dish. Set aside.
  7. Reserve 2 Tbsp of the bacon fat.
  8. In a large pot, heat the olive oil and the reserved bacon fat on medium high.
  9. Toss the chopped onion into the pot and sauté until soft and translucent.
  10. Pour in the clam juice, white wine, water, salt, pepper and Old Bay seasoning.
  11. Add the chopped potatoes and mix well.
  12. Cover, bring the liquid to a boil and then turn down to medium low to simmer.
  13. Simmer until the potatoes are tender (roughly 15 minutes). Test with a fork.
  14. While the potatoes are simmering, heat the butter in a medium pan on medium heat.
  15. Once the butter is melted, add the flour and whisk until you've created a paste.
  16. Continue to whisk until the mixture starts to smell nutty and starts to darken a little (about 8 to 10 minutes). This is a roux and will help thicken the chowder.
  17. Once the roux is ready and the potatoes are tender, pour the roux into the pot.
  18. Pour in the milk, cream and butter milk.
  19. Once the liquid starts to bubble, whisk vigorously until the liquid thickens.
  20. Add the lobster, scallops, haddock, shrimp, clams, and mix well.
  21. Once the shrimp turns orange, the seafood should all be ready. Taste test to make sure the fish is cooked through.
  22. Pour the chowder into soup bowls, garnish with chives if desired, and serve hot. Enjoy!
Recipe by Photos & Food at https://www.photosandfood.ca/2016/08/28/east-coast-seafood-chowder/