New England Seafood Chowder
35 Minutes
High quality proteins
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  • 1 tablespoon avocado oil or organic canola oil
  • 1 large onion, diced
  • 1 cup chopped celery
  • 1 tablespoon chopped garlic
  • 3/4 teaspoon dry thyme or 1 1/2 teaspoon chopped fresh
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper, preferably white pepper
  • 1/4 teaspoon fennel seeds
  • Pinch nutmeg
  • 1/2 cup dry white wine
  • 2 8-ounce lower sodium bottles clam juice, such as Bar Harbor
  • 2 1/2 cups reduced sodium chicken broth, divided
  • 4 medium red potatoes, peeled if desired, cut into 1/2-inch cubes
  • 1/3 cup all purpose flour or 2 tablespoons cornstarch
  • 1 pound raw shucked clams * ingredient note
  • 8 ounces cod, cut into chunks
  • 1/2 cup half-and-half
  • Chopped parsley or chives for garnish


  • Heat oil in a large heavy-bottom Dutch oven or soup pot over medium-high heat. Add onion, celery, garlic, thyme, fennel, salt, pepper, nutmeg and cook, stirring often until the onion is translucent and starting to brown, 6 to 8 minutes.

  • Add wine, and increase heat to high. Cook, stirring often until the liquid has almost completely evaporated, 3 to 4 minutes. Add clam juice, 2 cups chicken broth and potatoes, cover and bring to a simmer, stirring occasionally. Remove lid. Reduce heat to medium-low to maintain a simmer, and cook, stirring occasionally until the potatoes are tender, 8 to 10 minutes.

  • Whisk the remaining ½ cup broth with flour (or cornstarch) until smooth. Stir into the simmering soup, and continue stirring until the soup is thickened. Stir in clams and any juice from their container and cod or halibut. Let the mixture slowly come to a simmer, gently stirring occasionally and let cook until the cod is opaque all the way through, 4 to 5 minutes total. Stir in half and half and remove from the heat. Serve garnished with parsley or chives.