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Seafood Chowder

Make this wonderful seafood chowder recipe for a delicious hearty meal.

  • Servings: 10
Seafood Chowder

Source: The Martha Stewart Show, February Winter 2008


  • 1/4 pound salt pork, cut into 1/8-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 1/2 cups chopped celery
  • 1 1/2 quarts Fish Stock
  • 4 cups peeled russet potatoes, cut into 1/4-inch cubes
  • 2 bay leaves
  • 1 pound (about 30) shelled, deveined shrimp, fresh or frozen
  • 2 pounds Manila clams
  • 1 pound cod, skin and bones removed, cut into chunks
  • 1 cup heavy cream
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground white pepper


  1. Bring a large pot of water to a boil over medium-high heat. Add salt pork and cook for 10 minutes; drain.

  2. Heat olive oil in a medium Dutch-oven over low heat. Add pork and cook for 5 minutes. Add onion and celery and cook, stirring, until soft. Add fish stock and bay leaves, and bring to a simmer. Add potatoes and cook until just tender, about 15 minutes. Add shrimp, clams, and fish, and simmer for 5 minutes.

  3. Heat cream in a small saucepan over medium-low heat; add to Dutch-oven. Season chowder with cayenne, salt, and white pepper. Serve hot.


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