Best Seafood Chowder Recipe is made with shrimp, clams, and crab meat; a delicious, creamy “chowdah” bursting with flavor!

a spoonful of seafood chowder

We are so in love with clam chowder, especially this time of year. Today’s recipe, Best Seafood Chowder Recipe, you’re going to want to add to your holiday menu!

Best Seafood Chowder Recipe

Perfect for any soup night, this recipe is particularly “special” on the weekend. Like a Friday night … :) It’s a soulful meal, and everyone just seems to love a good bowl of “chowdah.”

a spoonful of seafood chowder with potatoes and bacon

Made with your favorite seafood, we added bay shrimp, crab meat and clams!

It’s creamy, and delicious served with a hot crunchy bread.

a pot of best seafood chowder

Friends, I love my home in the fall months. It’s crispy cold in the mornings, and warm and breezy in the afternoon. It reminds me of how much I love soup this time of year.

fall leaf with ann drake quote

I can smell autumn dancing in the breeze. The sweet chill of pumpkin, and crisp sunburnt leaves.

– Ann Drake

Ingredients for Best Seafood Chowder

  • Bacon
  • Butter
  • Celery + leeks + onion + garlic
  • Potatoes
  • Broth
  • Clam juice + clams
  • Salt + pepper + dried thyme
  • Flour
  • Half-and-half
  • Salad shrimp (bay shrimp)
  • Crabmeat
  • Bay leaf
  • Old Bay seasoning
  • Chopped fresh chives or green onions, for garnish

TIP FOR BREAD: I love to keep my favorite bread in the freezer. When company comes, or I need a loaf for last-minute, I put a loaf in the microwave to defrost for a couple of minutes. Preheat oven to 400 degrees: Bake thawed bread for 10 minutes. If the bread is still frozen, bake for about 15-20 minutes.

This is how you get hot, crunchy bread!

stirring a pot of best seafood chowder in white pot

Friends, my Best Clam Chowder video has over 22 million views on Facebook! That’s right, it’s that good, and gets a lot of controversy with the bacon. HA. [PS. Do you follow me on Facebook?]

Do you love bacon in clam chowder? We do! So we have added it to this Best Seafood Chowder Recipe, too.

spoonful of seafood chowder with clams and bacon

A few chowder tips:

  • Always add the clam juice.
  • Optional to add bacon, but it’s SO good. It’s great for garnish!
  • Add chicken bouillon powder for more taste, if you want.
  • You can add fewer potatoes, and cut them really small.
  • Leeks are optional, but they make the soup SO good.

making a pot of seafood chowder

How to make seafood chowder

  1. Cook the bacon (drain fat, but keep some in the pot). Add butter to the drippings; saute celery, leek, and onion until tender. Add garlic.
  2. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. 
  3. Combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Cook until thickened.
  4. Stir in (drained) clams, shrimp, crabmeat, and remaining half-and-half. Add in 4 strips of crumbled bacon, and season to taste with Old Bay seasoning.
  5. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
  6. Serve with HOT crunchy bread!

Share soup with friends

We live in unusual times, but we can still gather in small groups.

I say, take simple pleasures this fall, like hosting a small meal. Cook, serve the food (you can always make my Clam Chowder Dinner Board), and listen and learn. We’ve enjoyed being with friends, family, and new neighbors this year. Even with many restrictions, being together and sharing meals has been a gift.

We anticipate tomorrow, with joy in our hearts, while living deeply in the present.

Being present with good food and good conversation!

Ps. Also try this Salmon Chowder!

a spoonful of seafood chowder
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Best Seafood Chowder Recipe

Ingredients

  • 8-10 bacon strips, divided
  • 2 Tbsp. butter
  • 2 celery ribs, chopped
  • 1 leek, finely chopped
  • 1 large onion, chopped
  • 2-3 garlic cloves, minced
  • 3-4 small potatoes, red potatoes or Yukon gold, peeled and cubed
  • 2 cups broth, chicken or vegetable
  • 2 8 ounce bottles clam juice
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp dried thyme
  • 2/3 cup all-purpose flour
  • 4 cups half-and-half, divided
  • 3 cans, 6-1/2 ounces each, of whole clams, chopped into chunky pieces, drained
  • 6 oz salad shrimp, bay shrimp
  • 6 oz crabmeat, shredded
  • Bay leaf
  • 1-2 Tbsp Old Bay seasoning
  • Chopped fresh chives or green onions, for garnish

Instructions

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to use that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  • In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in (drained) clams, shrimp, crabmeat, and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon, and season to taste with Old Bay seasoning.
  • Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

Video

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

a spoonful of seafood chowder

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