Seafood Chowder
Ingredients
- 1 lb mixed Oyster Bay Seafood
- (Clams, Mussels, Scallops, Shrimp)
- 4 slices bacon, chopped
- 2 tbsp butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 medium potatoes, peeled & cubed
- 2 tbsp flour
- 1 cup seafood stock or bottled clam juice
- 1½ cups half-and-half or light cream
- 1 cup whole milk
- 1 bay leaf
- ½ tsp dried thyme
- Salt & black pepper to taste
- Fresh parsley or chives, for garnish
Preparation
- Cook bacon in a large pot until crisp; remove and set aside.
- Add butter to the pot; sauté onion, celery & garlic until soft.
- Stir in flour to make a light roux.
- Add potatoes, seafood stock, bay leaf & thyme; simmer 10–12 min until potatoes are tender.
- Stir in milk and half-and-half; heat gently without boiling.
- Add mixed Oyster Bay seafood and bacon; simmer 5–6 min until seafood is just cooked through.
- Season with salt & pepper; remove bay leaf.
- Garnish with parsley or chives and serve warm.
