Shellfish Chowder

A family recipe for hearty, creamy chowder loaded with shrimp, scallops, clams and crab that's surprisingly simple to make.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. THE POTATO DEBATE (AND WHY I DON'T GET A VOTE)
3. TIPS & NOTES FOR THIS RECIPE

As many of you know, my mom is not a native Southerner. Mama grew up in Maryland, near the Chesapeake Bay so I was raised with a LOT of shellfish and fish (and of course, Old Bay!).

My granddad was retired from the Navy and had a houseboat on the Chesapeake. Every summer he’d take my cousins (all boys) and me out on the Betty B for a few weeks. It was probably only a few nights, but in my memories we were out there a fortnight, surviving gale force winds, Jaws and pirates.

It. Was. Awesome.

In reality, we were probably only ever out there a few nights at a time and the only threat to our safety was salmonella from the chicken necks tied around all the railings we used to catch crabs. And it probably wasn’t a good idea to swim without life jackets considering the number of times we dove into smacks of jellyfish.

We’d shove off with flats of canned Shasta (dibs on grape and cream soda!), cartons of eggs, Vienna sausages, loaves of white bread, umpteen boxes of Little Debbies, then rely on the Bay to provide the rest.

Crabbing was a constant. We’d pull them in throughout the day, then steam them for supper. Granddad and I would pick the meat off whatever we didn’t eat for supper to be added to the scrambled eggs the next morning with unholy amounts of Old Bay.

I was going somewhere with this when I started talking about shellfish but damned if I can remember where?? I got to thinking about my summers in Maryland and fell down a rabbit hole. None of it has anything to do with this chowder recipe but thank you for letting stroll down Memory Lane!

Focus, Mandy, focus.

The reason I mentioned Mama and shellfish is that this is HER recipe. And yes, I realize it is nothing at all like Maryland Crab Soup. But Mama has a knack for all things seafood and shellfish and her recipe is perfect! 

IS CHOWDER MADE WITH POTATOES OR FLOUR ROUX?

There is some debate over whether chowder is made with potatoes or not. I can’t argue one way or the other. All I know is this chowder has potatoes in it and it is bowl-licking, crave-inducing delicious and I wouldn’t change a thing.

The other way to make it (without potatoes) is to use a flour roux and usually heavy cream too. I find that kind to be more like bisque and very rich. I like the potato version because I can eat a GIANT bowl of it and not feel like I need to fast for three days afterwards.

Again, I can’t weigh in on the debate because a Southern cook has about as much authority in a chowder argument as New Englander has over how to cook grits. I yield to the experts there, but I like what I like.

TIPS & NOTES FOR COOKING SHELLFISH CHOWDER

1. Use fresh, raw shrimp with the shells and tails removed. Any size is fine, though we’re aiming for something bite-sized.
2. Feel free to make a stock with the shrimp shells to use instead of water. I never have because there is plenty of seafood flavor in the chowder, but I bet it would be lovely! 
3. I prefer russet potatoes in this recipe but any will work.
4. If you don’t want to use wine, combine 1/2 cup water with 1.5 teaspoons lemon juice to deglaze the pan.
5. Use hot sauce (Texas Pete, Franks, etc), not Tabasco sauce. We need that little nip of acid from the vinegar in hot sauce. If using Tabasco sauce, reduce to 1 teaspoon otherwise it will be hella spicy.
6. Don’t skip the bay leaves. Though subtle, the flavor is one of the things that makes this chowder so delicious. SIDE NOTE: If you have a laurel tree, you likely have all the bay leaves you’ll ever need. Just be sure you have a Bay Laurel and not a California Laurel. California laurel leaves contain a mild toxin that can cause headaches. Bay laurel leaves are usually 2-3 inches long, oval in shape and have a slight ripple in the leaf. California laurel leaves are long and skinny (usually 4-5 inches long) and very flat and strait. 
7. Add or omit shellfish per preference – just aim for about 2 pounds total.
8. I’ve never tried this with fresh clams but I imagine they would be fantastic. Prepping fresh clams for soups and chowders is important and somewhat involved (you have to draw the sand out with multiple soaks in salt water) so be sure to research how to do so properly.
9. If we have lump crab, we use it, but imitation crab is actually pretty good in this. I know that seems sacrilegious – especially considering that I cut my teeth on blue crabs and could pick one clean before I could ride a bike – but there’s so much else going on in the chowder, it really is OK. Or you can omit the crab and add a little more shrimp and/or scallops.

Recipe for Shellfish Chowder

shellfish, shrimp, crab, clams, scallops, potatoes, new england, white, best, how to, family recipe, easy, seafood, stew, soup

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Shellfish Chowder

A family recipe for hearty, creamy chowder loaded with shrimp, scallops, clams and crab that's surprisingly simple to make.

Prep time: 15 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 Hour

Ingredients

• 1 cup finely diced celery
• 1 large onion, chopped
• 1/2 cup butter
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups water
• 2 bay leaves
• 3 teaspoons salt
• 1 teaspoon pepper
• 8 cups diced, peeled potatoes
• 2 cups half & half
• 1/2 lb scallops
• 1 6-oz can chopped sea clams
• 2 cups lump or imitation crab
• 3/4 lb shrimp, peeled
• 1 tablespoon hot sauce

Instructions

1. Saute celery and onion in butter in a large pot or Dutch oven for 5 minutes or until soft.
2. Add white wine to deglaze the pan then cook until wine has reduced by at least half.
3. Add water, bay leaves, salt, pepper and potatoes. Heat until water is boiling then cover, reduce heat to low and cook 20-30 minutes or until potatoes are super soft, stirring occasionally. Water may not cover potatoes.
4. Stir potatoes until only small chunks remain. We’re aiming for something akin to potato soup.
5. Stir in half & half, scallops, clams (with juice) and crab then return to a simmer. Once simmering, reduce heat to low, cover then cook 5 minutes.
6. Taste for seasoning then add more salt or pepper if needed. Remove bay leaves.
7. Stir in shrimp and hot sauce. Remove from heat, cover then let rest 15 minutes or until shrimp are pink and cooked through.
8. Serve with additional hot sauce (Mama’s favorite) or a little sherry (my favorite).

Notes

• See above TIPS section for more notes and pointers.
• Use fresh, raw shrimp with the shells and tails removed.
• Feel free to make a stock with the shrimp shells to use instead of water.
• If you don’t want to use wine, combine 1/2 cup water with 1.5 teaspoons lemon juice to deglaze the pan.
• Use hot sauce (Texas Pete, Franks, etc), not Tabasco sauce. If using Tabasco sauce, reduce to 1 teaspoon. 
• Don’t skip the bay leaves. Though subtle, the flavor is one of the things that makes this chowder so delicious.
• Add or omit shellfish per preference – just aim for about 2 pounds total.
• I’ve never tried this with fresh clams but I imagine they would be fantastic.
• If we have lump crab, we use it, but imitation crab is actually pretty good in this. Or you can omit the crab and add a little more shrimp and/or scallops.

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