Creamy Seafood Chowder with Bacon, Thyme & Jalapeño

Creamy Seafood Chowder with Bacon, Thyme & Jalapeño
Photo by Scott Phillips


  • 1 cup heavy cream
  • 2 6-½-oz. cans chopped clams, clams and juice separated (about 1 cup juice)
  • 4 slices bacon, cut crosswise into ¼-inch strips
  • 2 Tbs. all-purpose flour
  • ½ tsp. dried thyme
  • 8 to 10 oz. unpeeled red potatoes (about 2 medium), scrubbed and cut into ½-inch dice
  • Kosher salt and freshly ground black pepper
  • + 4 more ingredients
    • 1 large jalapeño, seeded and very finely chopped (about 2 Tbs.)
    • 2 8-oz. bottles clam juice
    • ¾ lb. skinless haddock or cod fillets
    • 1 medium shallot, minced

In a heavy 4-qt. saucepan or Dutch oven, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8 min. Transfer the bacon to a small dish lined with paper towels, leaving the fat behind in the pan. Add the shallots and 1 Tbs. of the jalapeño to the bacon fat and c...

View full recipe at Fine Cooking


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