Seafood Chowder Recipe

In a large rondeau pot over low to medium heat, add in the bacon and cook just until crispy brown. Set the lardons to the side.

In the rendered bacon fat, add in the shallots, gently season with salt, and sauté for 5 minutes or until browned. Turn the heat down to low and cook for 10 minutes, stirring occasionally, until caramelized.

Next, add in the celery and sweat for 6 to 7 minutes. Then stir in the garlic and cook just until fragrant, about 30 to 45 seconds.

Deglaze with the sherry and cook until only ¼ cup remains.

Add in the butter and cook until melted. Stir in the flour to make a roux.

Pour in the clam juice, cooked bacon, chicken stock, potatoes, tomatoes, and basil, and cook over low to medium heat for 15 to 20 minutes or until the potatoes are tender. This mixture will become thick from the roux and the potato starch. This is what you want.

In the meantime, in a large non-stick frying pan over high heat, add 1 tablespoon of oil. Once it begins to lightly smoke, add the cod and calamari and sear for 2 to 3 minutes per side or until lightly browned. It’s ok if they are not completely cooked through. Set it aside on a plate.

In the same pan with another tablespoon of olive oil over high heat, repeat the process with the shrimp, scallops, and lobster, cooking for 1 to 2 minutes per side or just until lightly browned. Set them to the side with the other cooked seafood.

Lastly, in the same pan over high heat, add 2 tablespoons of olive oil and the mussels and clams, and sauté until they just start to open.

At this point, the chowder should be done. Add all the cooked seafood to the pot along with the canned clams, cooked bacon, cream, parsley, vinegar, salt, and pepper.

Mix to combine and serve.