Nutrition

Ingredients

• 2 Tbsp. unsalted butter, divided
• 1 large onion, finely chopped
• 1 celery stalk, finely chopped
• 1 Tbsp. Old Bay seasoning
• 1 tsp. freshly ground black pepper, plus more
• 1 Tbsp. dry sherry or mirin
• 2½ cups clam juice (from about three 8-oz. bottles), divided
• 2 cups fish or seafood stock or broth
• 1 lb. potatoes (any kind), peeled, cut into ½" pieces
• 1¼ lb. mixed white fish (such as swordfish, sea bass, and/or halibut) and shellfish (such as lump crabmeat; scallops; and/or shrimp, peeled, deveined), cut into ½" pieces
• 8 oz. cooked lobster meat, cut into pieces (optional)
• 1 Tbsp. all-purpose flour
• ½ cup half-and-half
• Kosher salt
• Oyster crackers (for serving)

Instructions

1. 1 Melt 1 Tbsp. unsalted butter in a large Dutch oven or large heavy pot over medium heat. Cook 1 large onion, finely chopped, and 1 celery stalk, finely chopped, stirring often, until onion is translucent, about 5 minutes. Mix in 1 Tbsp. Old Bay seasoning and 1 tsp. freshly ground black pepper; cook, stirring, 30 seconds. Add 1 Tbsp. dry sherry or mirin and cook, stirring occasionally, 1 minute to allow alcohol to cook off. Add ½ cup clam juice and bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.
2. 2 Add 2 cups fish or seafood stock or broth and remaining 2 cups clam juice, increase heat to high, and bring to a boil. Add 1 lb. potatoes (any kind), peeled, cut into ½" pieces, and simmer, uncovered, adjusting heat as needed, until just tender, 5–10 minutes (a fork should pierce the potato easily but with some resistance). Add 1¼ lb. mixed white fish (such as swordfish, sea bass, and/or halibut) and shellfish (such as lump crabmeat; scallops; and/or shrimp, peeled deveined), cut into ½" pieces, and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove pot from heat and stir in 8 oz. cooked lobster meat, cut into pieces (if using).
3. 3 While the potatoes are cooking, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in 1 Tbsp. all-purpose flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in ½ cup half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
4. 4 Stir half-and-half mixture into chowder. Set pot over medium heat and bring to a simmer, stirring gently. Remove from heat and season chowder with kosher salt and more pepper. Ladle into bowls and serve with oyster crackers. Editor’s note: This seafood chowder recipe was first printed in our May 2020 issue; it has been updated for style and to correct the yield. Head this way for more of our best soup recipes →

Original Source

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