By Diana Yen
3.8
(4)
Photo by Diana Yen
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Active Time
40 minutes
Total Time
1 hour
Ingredients
Makes 6 to 8 servings
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
1 tablespoon unsalted butter
4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
2 celery stalks, thinly sliced on a bias (about 1/2 cup)
2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 1/2 cups)
1 garlic clove, minced
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh thyme leaves
2 pounds skinless haddock (or cod) fillets, cut into 2-inch cubes
3 pounds mixed littleneck clams and co*ckles, rinsed and scrubbed
2 cups heavy cream
Ground white pepper
1/4 cup freshly chopped flat-leaf parsley
Crusty bread, for serving
Preparation
Step 1
In a large pot, bring about 5 cups of water to a boil, add the potatoes, and simmer until potatoes are cooked through but firm, 10 to 12 minutes. Drain potatoes over a large bowl, reserving cooking liquid. (If making chowder ahead of time, let potatoes cool to room temperature, then refrigerate until ready to serve soup.)
Step 2
Meanwhile, in a large 5-quart pot, melt butter over medium heat. Add bacon, stirring occasionally, until fat is rendered and bacon begins to brown, about 5 minutes. Add celery, leeks, and garlic, and cook until vegetables are translucent, about 6 minutes. Stir in reserved potato cooking liquid, 1/2 teaspoon salt, and thyme. Bring to a boil over medium-high heat. Turn down the heat, cover, and simmer until liquid is opaque and flavorful, about 30 minutes.
Step 3
When ready to serve, bring soup base to a boil over medium-high heat. Add cooked potatoes, reduce heat to medium, and simmer. When potatoes are heated through, gently add the fish and the clams, nestling them in the broth. Cover the pot and simmer until clams open and fish is opaque and cooked through, 7 to 9 minutes. Add cream and pepper and bring to a simmer again. Season to taste with salt and pepper. Garnish chowder with parsley and serve with crusty bread.
DO AHEAD:
Make chowder base and refrigerate up to 1 day ahead. To serve, reheat base and add potatoes, clams, and fish as outlined above.
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Reviews (4)
Back to TopTriangleAdmittedly, I did tweak... cooked potatoes in seafood stock, and did 1/2 little neck clams and 1/2 mussels instead of all clams, but I really liked the results and would make it again. I like that I found a great base recipe and instructions. Sadly for the recipe here, I am a recipe tweaker....
cleopixi
Mandan, ND
10/6/2015
I was very disappointed with this recipe. Will NOT be making this again.
enmeyer
LaPorte, IN
12/18/2014
I made this recipe once and it was quite good however, I found the quantities of nearly every ingredient way off. Not enough liquid for one (here I agree that the addition of white wine would be great), and a half teaspoon of thyme for such a heavy dish just doesn't give it enough oomph.
caribe
Bloomfield Hills, MI/Shanghai, China
11/25/2014
This was an excellent and easy recipe! It was tasty and I cut the fat since I used 1/2 'n 1/2 instead of cream, I couldn't get fresh clams so I used 2- 10 oz cans (with liquid) baby clams, 1 lb of frozen cod, 1 lb of frozen mussels (with shells), 1/2 lb of shrimp. To add flavor I put 1/2 cup of dry white wine -- it was so-o-o yummy! It took about 30 min to make!
234girlnextdoor
Sierra Vista, AZ
11/5/2014
Add two tablespoons of red wine vinegar.
mblaxland
Newcastle, Oz.
11/4/2014
This is such a disappointing recipe, and so expensive too. Its incredibly bland, it needs something to lift it and I am not sure what.
AFRICANJADE
Boston, MA
11/2/2014
White wine is conspicuously missing from the list of ingredients. This recipe cries out for it.
worldbeat
10/29/2014
How much of the reserved potato water do we need?
beribboned
NJ
10/29/2014
TagsChowderSoupSoup/StewBaconCured MeatMeatThymePotatoRoot VegetableVegetableHaddockFishSeafoodCodClamShellfishMainDinnerNut FreeOne-Pot MealsMake AheadSimmerEpicurious
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