Best 3 East Coast Seafood Chowder Recipes

Indulge in a culinary journey to the East Coast with our exquisite seafood chowder recipes. These heartwarming soups are brimming with the bounty of the sea, capturing the essence of coastal living. Dive into a classic New England clam chowder, where tender clams, succulent potatoes, and aromatic vegetables dance in a creamy broth. Experience the richness of a Manhattan clam chowder, where tomatoes and bacon add depth and smokiness to the chowder's symphony of flavors. Transport yourself to the Chesapeake Bay with a Maryland crab chowder, where sweet crab meat and corn create a harmonious balance. Discover the simplicity and comfort of a Rhode Island chowder, where fish, potatoes, and onions come together in a clear, flavorful broth. Each recipe is a testament to the East Coast's rich seafood traditions, promising a culinary adventure that will leave you craving more.

Let's cook with our recipes!

EAST COAST SEAFOOD CHOWDER

East Coast Seafood Chowder image

This recipe is an adaption of one our neighbor serves on Christmas Eve. I am from the prairies, and the nearly four years spent in the Halifax area were the best. Now that I am back home, I miss it terribly. This recipe helps me feel like I am back there with my friends. I hope you enjoy it as much as we do.

Provided by Tyshero

Categories Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 slices bacon
1 onion, chopped
1 potato, grated
1 bay leaf
2 -3 stalks celery & tops, included
1 (370 ml) can evaporated milk
1 (370 ml) can milk (I use 1%)
1 white fish fillet (tilapia, cod, haddock)
1 lb mixed seafood (shrimp, scallops, lobster, crab or imitation flakes)
salt and pepper

Steps:

Chop bacon, fry until brown. Drain most of the fat off.
In the same pan, sauté the onion and celery until tender.
Add bacon back to the pan.
Add condensed milk and regular milk.
Add potato and bay leaf.
Cube fish and add to the pot.
Add shrimp, scallops and whatever other seafood you are using.
Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
If there are leftovers, they are best eaten within 2 days.
Serve with warm buns or biscuits.
Makes 4 main servings, or 8 appetizer servings.

EAST HAMPTON CLAM CHOWDER

East Hampton Clam Chowder image

Provided by Ina Garten

Categories main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)

Steps:

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

Tips:

Use fresh seafood. The fresher the seafood, the better the chowder will taste. If you can, buy your seafood from a local fish market or seafood counter.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
Use a variety of vegetables. Vegetables add flavor, texture, and nutrients to chowder. Some good choices for chowder include potatoes, carrots, celery, onions, and corn.
Season the chowder well. Chowder should be flavorful, so don't be afraid to season it well. Common seasonings for chowder include salt, pepper, thyme, bay leaves, and paprika.
Let the chowder simmer. Simmering helps the flavors to meld and develop. Let the chowder simmer for at least 30 minutes, or longer if you have time.
Serve the chowder with crusty bread or crackers. Chowder is a hearty soup that is perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

East Coast seafood chowder is a delicious and hearty soup that is perfect for a cold day. It is made with fresh seafood, vegetables, and a flavorful broth. Chowder is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and delicious soup, give East Coast seafood chowder a try.