The LOADED Seafood Chowder | So Good You’ll Eat From the Pot

This seafood chowder is rich, creamy and absolutely loaded with clams, mussels, shrimp, white fish, potatoes and corn on the cob.

I roast the shellfish separately so it stays tender and so all that beautiful briny liquor can go straight back into the chowder. The shells stay on, the corn stays on the cob, and this becomes the kind of dinner you eat with a spoon — and your hands.

I used sablefish, also called black cod, in the video, but cod or haddock work beautifully too. Fresh or frozen corn on the cob both work.

CHAPTERS
0:00 roast the shellfish
0:14 build the chowder base
0:38 flour & white wine
0:52 stock, herbs & corn
1:15 shellfish liquor & seafood
2:08 serve the chowder

SUBSCRIBE
Come have dinner with me again — subscribe to Dinner at Marty’s.

For collaborations and business inquiries:
[email protected]

FULL RECIPE
SHELLFISH
- 1 lb live clams, scrubbed
- 1 lb live mussels, scrubbed and debearded
- 2 tbsp olive oil
VEGETABLE BASE
- ¼ cup / 57 g butter
- 1 medium leek, diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 1 garlic clove, minced
- 3 medium Yukon Gold potatoes, cut into chunks
BROTH
- ¼ cup / 30 g flour
- ½ cup dry white wine
- 4 cups fish or seafood stock
- 2 cups clam juice
- 1 bay leaf
- a few sprigs fresh thyme
- 2 ears corn, fresh or frozen, cut into rounds
SEAFOOD
- 8 oz / 225–250 g firm white fish, cut into thick chunks
- 6–8 large raw shrimp, peeled
TO FINISH
- ¼ cup heavy cream
- parsley and/or chives
- salt and pepper
- crusty baguette
METHOD
Roast the clams and mussels at 500°F / 260°C with the olive oil until opened. Reserve all the shellfish liquor.

Melt the butter and gently soften the leek, celery and carrot for 7–8 minutes. Add the garlic and potatoes.

Stir in the flour and cook for 2 minutes. Add the wine and let it reduce by about half.

Add the fish stock, clam juice, bay leaf and thyme. Bring to a boil, add the corn, then simmer until the potatoes are nearly tender.

Pour in the reserved shellfish liquor. Lower to barely a simmer and add the fish. After about 2 minutes, add the shrimp and cook another 2–3 minutes.

Return the clams and mussels to the pot. Stir in the cream, herbs, salt and pepper. Do not boil.

Serve with crusty baguette — and use your hands for the shells and corn.
#SeafoodChowder #ChowderRecipe #DinnerAtMartys