The Ultimate New England Seafood Chowder — Creamy, Cozy, and Straight from the Coast

🦞 Silky New England Seafood Chowder

I just got back from New England, and I swear I had the best chowder of my life — rich, briny, buttery perfection. The kind that makes you stop talking mid-bite. So naturally, I came home and recreated it my way: creamy, smoky, and loaded with lobster, shrimp, scallops, and mussels. It’s the elevated version of my original Silky, Smoky & Soul-Warming Clam Chowder — the kind you ladle into big bowls, top with cracked pepper and a drizzle of melted butter, and enjoy while the air smells like fall.

Serves: 6
Prep time: 15 minutes
Cook time: 35 minutes

Ingredients:

• 4 slices thick-cut bacon, diced

• 2 tbsp butter

• 1 large shallot, finely chopped

• 1 leek, white and light green parts, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp flour

• 2 cups seafood stock (or clam juice)

• 1 ½ cups whole milk

• 1 cup heavy cream

• 1 large russet potato, peeled and diced

• ½ lb sea scallops

• ½ lb shrimp, peeled and deveined

• ½ lb lobster meat (tails or claw)

• ½ lb mussels, cleaned and debearded

• ¼ cup dry white wine

• ½ tsp smoked paprika

• ½ tsp Old Bay seasoning

• Salt and black pepper, to taste

• 2 tbsp fresh parsley, chopped

• Optional: a splash of sherry before serving

Directions:

1. In a large pot, cook bacon over medium heat until crisp. Remove and set aside.

2. Add butter to the pot with the rendered fat, then sauté shallots, leeks, and garlic for 3–4 minutes until soft and fragrant.

3. Stir in flour and cook 1 minute to form a roux.

4. Slowly whisk in seafood stock, milk, and cream. Add diced potatoes and bring to a simmer until tender (about 10–12 minutes).

5. Pour in wine, smoked paprika, and Old Bay. Stir gently.

6. Add shrimp and scallops; cook 2–3 minutes. Then add lobster and mussels; cover and steam until mussels open (about 4 minutes).

7. Discard any unopened mussels, taste and adjust seasoning, then stir in bacon and parsley.

8. Serve hot with oyster crackers, crusty bread, and an extra swirl of butter on top.

🪄 Serving & Styling Tips:

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• Serve in wide, shallow bowls to showcase the seafood.

• Top with cracked black pepper, bacon crumble, and fresh thyme sprigs.

• Style with a rustic linen napkin and a gold soup spoon.

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