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New England Seafood Chowder inspired by No Name Restaurant
Inspired by No Name Restaurant

New England Seafood Chowder

Appetizer
This hearty chowder combines chunks of fresh seafood with tender potatoes in a rich, creamy broth. The subtle smokiness from bacon complements the natural sweetness of the seafood, while aromatic vegetables add depth and complexity. This classic New England preparation makes for a satisfying starter or light main course.
Prep Time 25 mins
Cook Time 35 mins
Total Time 60 mins
Servings 6

Ingredients

  • 4 slices Bacon (Diced)
  • 2 tbsp Unsalted butter
  • 1 medium Yellow onion (Diced)
  • 2 stalks Celery (Diced)
  • 2 cloves Garlic (Minced)
  • 1/4 cup All-purpose flour
  • 2 cups Clam juice
  • 2 cups Fish stock
  • 1 whole Bay leaf
  • 1 tsp Thyme (Fresh, chopped)
  • 1 lb Yukon gold potatoes (Peeled and diced into 1/2-inch cubes)
  • 1 1/2 cups Heavy cream
  • 3/4 lb Cod fillet (Cut into 1-inch pieces)
  • 1/2 lb Sea scallops (Halved if large)
  • 1/2 lb Shrimp (Peeled, deveined, tails removed)
  • 1 tsp Salt (Or to taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 1 cup Oyster crackers (For serving, optional)

Tools You'll Need

  • Dutch oven or large heavy-bottomed pot
  • Slotted spoon
  • Wooden spoon
  • Whisk
  • Ladle
  • Sharp knife and cutting board

Chef's Tip

Add the seafood in stages based on cooking time, starting with cod, then scallops, and finally shrimp. This prevents overcooking and ensures each type of seafood maintains its ideal texture in the finished chowder.

Instructions

  1. In a large Dutch oven or heavy pot, cook bacon over medium heat until crisp, about 5-6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add butter to the pot. Once melted, add onions and celery, cooking until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook the flour without browning.
  4. Gradually whisk in clam juice and fish stock, stirring constantly to prevent lumps from forming.
  5. Add bay leaf, thyme, and potatoes. Bring to a simmer, then reduce heat to medium-low. Cook until potatoes are just tender, about 15 minutes.
  6. Stir in heavy cream and bring back to a gentle simmer.
  7. Add cod pieces and cook for 2 minutes, then add scallops and cook for 2 more minutes.
  8. Finally, add shrimp and cook until all seafood is just cooked through, about 2-3 minutes more. The cod should flake easily, and shrimp should be pink and opaque.
  9. Remove from heat and discard bay leaf. Season with salt and pepper to taste.
  10. Stir in half the cooked bacon and half the parsley.
  11. Let the chowder rest for 5 minutes before serving to allow flavors to meld.

Plating

Ladle the hot chowder into warm bowls. Garnish each portion with remaining bacon bits and fresh parsley. Serve with oyster crackers on the side for added texture.

Storage & Reheating

Store cooled chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently over medium-low heat, stirring occasionally and taking care not to boil, which can cause the cream to separate and the seafood to become tough.

About This Recipe

This chowder represents the quintessential Boston seafood experience, drawing on the bounty of New England's coastal waters. The combination of multiple seafood varieties creates layers of flavor and texture. Unlike the sometimes excessively thick restaurant versions, this home-adapted recipe balances creaminess with a more soup-like consistency that allows the fresh seafood flavors to shine.

How did it turn out?

We'd love to hear about your experience making this recipe!