Long Island Seafood Chowder

Ingredients

• 2 cups (470ml) clam juice 2 cups (470ml) clam juice
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 pound (450g) clams, shucked and chopped 1 pound (450g) clams, shucked and chopped
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) white fish fillets, cut into chunks 1/2 pound (225g) white fish fillets, cut into chunks
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 onion, diced 1 onion, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the diced potatoes, bay leaf, dried thyme, and paprika to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Pour in the clam juice and fish stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are tender.
4. 4.
   Add the chopped clams, shrimp, and fish to the pot. Cook for an additional 5 minutes or until the seafood is cooked through.
5. 5.
   Stir in the heavy cream and whole milk. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
6. 6.
   Remove the bay leaf from the chowder. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Clams — Make sure to thoroughly clean the clams before shucking them. Discard any clams that do not close when tapped.
• Shrimp — Remove the shells and devein the shrimp before adding them to the chowder. This will ensure a clean and enjoyable eating experience.
• Fish — Choose a firm white fish such as cod or haddock for the chowder. Cut the fish into chunks to ensure even cooking.

Tips & Tricks

• For a thicker chowder, you can mash some of the cooked potatoes against the side of the pot to release their starches.
• If you prefer a spicier chowder, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Serve the chowder with crusty bread or oyster crackers for a satisfying crunch.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftover chowder can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Long Island Seafood Chowder hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the chowder with crusty bread or oyster crackers for a complete and satisfying meal.

Presentation advice

Present the Long Island Seafood Chowder in a rustic-style bowl to highlight its comforting nature. Consider serving it in a bread bowl for an extra special touch. Sprinkle some additional chopped parsley on top for an appealing visual contrast.