How to make it

  • Dice fish flilets and place in Dutch oven. Add bay leaf.
  • Cover with water. Bring to a boil over medium heat.
  • Reduce heat and simmer 15 to 20 minutes.
  • Add shrimp and scallops. Simmer 10 minutes.
  • Drain, reserving 1 cup cooking liquid.
  • Discard bay leaf. Set seafood aside.
  • In same Dutch oven, cook bacon over medium heat until crisp.
  • Remove with slotted spoon and drain.
  • Add onion to Dutch oven and saute until tender.
  • Stir in flour. Cook until bubbly.
  • Gradually stir in reserved cooking liquid and clam juice.
  • Bring to a boil, stirring, and cook until thickened.
  • Reduce heat and add potatoes. Cover and cook until potatoes are tender.
  • Add milk or half and half, seafood, bacon, butter, parsley, salt, lemon-pepper, thyme and pepper.
  • Simmer 10 minutes.

Reviews & Comments 4

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  • gotmusicinme 9 years ago
    This looks great but I will be subtracting the shrimp. Ill let ya know how it turns out.
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  • nonniedolittle 11 years ago
    Definitly have to try this one. Have other recipes that can't compare! Thanks.
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  • debra47 11 years ago
    What a fabulous recipe. I was looking at various clam chowder recipes to see how they compared to how I make mine and happened to see your recipe. Great combination of the fish, shrimp, scallops and ingredients normally used in a clam chowder. I will have to make this soup! Thanks for posting
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  • krumkake 11 years ago
    Another great soup recipe to add to my "must try this fall and winter" soup list...I love New England style Clam Chowder!
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