Best chowder ever - plated and finished
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Best Ever Seafood Chowder

A flexible and delicious method of making seafood chowder that is rich, flavourful and delicate. 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: Soup
Servings: 6


  • 5 Strips Bacon Diced
  • 1-3 Small Onion Or One large - diced
  • 2-3 Stalk Celery Diced
  • 2 Large Carrots Diced
  • 2 Clove Garlic minced
  • 1 Bunch Dill Minced
  • 2-3 Medium Potatoes Diced or Shredded
  • 1 LB Chowder Seafood Mix
  • 1 Can Baby Clams reserve liquid
  • 1 Bottle White Wine 1-2 Glasses for the broth
  • 1-2 Cups Heavy Cream
  • Salt and Pepper to taste
  • 0.5 tsp Thyme Adjust depending on freshness


  • Dice and Render The Bacon, stirring occasionally - get that caramelized color, and don't worry about stuff sticking to the pan.
  • Saute the onion, celery, and carrot (mirepoix) until soft and translucent
  • Add diced potatoes and sauté for another minute or two
  • Deglaze the pan using white wine, about 1/2 glass at a time, until about 2 glasses have been added. Scrape up all the good stuff from the bottom of the pan.  
  • Reduce heat to low, add clam juice (not the clams) and water until the veggies are **just barely covered** - Simmer until the potatoes are softened. Cover with heavy lid.
  • Add seafood mix and cream, (water if needed), salt and pepper, and let it come up to a light simmer.  DO NOT boil. Five minutes at a light simmer is the max you need. 
  • Garnish with dill and green onion and serve!