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Maritime Seafood Chowder

A rich, chunky chowder with a heady aroma of shellfish, white wine, and cream
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer, Lunch, Soup
Cuisine Canadian
Servings 4


  • large stock pot


  • 1/2 lb side bacon
  • 1 large onion, finely diced
  • 2 ribs celery, finely chopped
  • 2 carrots, finely diced
  • 2 red potatoes, cut into small cubes
  • 4 cups chicken stock
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 tsp dried thyme leaves
  • 1 tsp dried basil
  • 1 lb cooked baby shrimp, thawed
  • 1 6 oz. can baby clams
  • 1 pint heavy cream
  • 1/2 chopped, fresh parsley
  • salt and pepper to taste


  • Fry bacon until crisp in a large stockpot on medium high. Remove when cooked and drain all but 2 tbsp of fat.
  • Add onions, celery, and carrots to the stockpot and fry in bacon fat until translucent.
  • Add chicken stock and herbs. Bring to the boil.
  • Add cubed potatoes. Bring back to the boil, turn down to medium low and cook until all the vegetables are tender.
  • Drain clams and reserve the juice and set clams aside. Add clam juice and white wine to the stockpot.
  • Turn heat up to medium and add shrimp and clams. You can add any other seafood to the chowder at this point if you like.
  • When seafood is heated through, add cream, crumbled bacon, and parsley. Heat the soup to serving temperature and serve with crusty bread.
Keyword chowder, shrimp, clams, shellfish, soup