Ingredients:

  • 1 lb firm white fish (Cod or Halibut), cut into 1-inch chunks
  • 1/2 lb raw shrimp, peeled and deveined
  • 1/2 lb bay scallops
  • 1 cup fresh clams or lump crab meat
  • 2 tbsp salted butter
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 2 medium Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 3 cloves garlic, minced
  • 3 cups clam juice or seafood stock
  • 2 cups heavy whipping cream
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice or dry white wine

Instructions:

  1. Melt 4 tbsp of unsalted butter over medium heat. Add diced onion and celery, sautéing until translucent and softened. Stir in minced garlic and cook for 30 seconds.
  2. Sprinkle flour over the vegetables and whisk constantly for 2 minutes to create a light golden roux.
  3. Slowly pour in the clam juice and heavy cream, whisking vigorously until the consistency is smooth and lump-free.
  4. Add cubed potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer and cook until potatoes are tender.
  5. Sauté the seafood mix in 2 tbsp of salted butter. Begin the staggered poach by adding the firm white fish to the chowder base first.
  6. Add the shrimp, scallops, and clams/crab last, poaching them gently until just cooked through to avoid a rubbery texture.
  7. Stir in the fresh lemon juice or dry white wine immediately before serving to balance the richness.