Ingredients:

  • 2 cans (14 oz / 397g each) chopped clams with juice
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 1 lb (450g) firm white fish (Cod or Halibut), cut into 1-inch chunks
  • 1 tsp (5g) old bay seasoning
  • 4 tbsp (55g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • ¼ cup (30g) all-purpose flour
  • 2 cups (480ml) seafood stock or clam juice
  • 2 cups (480ml) heavy cream
  • 1 bay leaf
  • ½ tsp (3g) dried thyme
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and celery, stirring frequently for 5–7 minutes until the onions become translucent and soft. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste until the mixture forms a thick, golden paste.
  3. Slowly pour in the seafood stock and clam juice, whisking or stirring vigorously to ensure no lumps remain.
  4. Add the cubed potatoes, bay leaf, and dried thyme. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  5. Stir in the heavy cream and Old Bay seasoning. Gently fold in the white fish and shrimp. Simmer uncovered for 5–7 minutes until the seafood is just cooked through.