Creamy Seafood Chowder

Creamy Seafood Chowder

Ingredients

2 tablespoons olive oil

2 tablespoons unsalted butter

4 oz pancetta, diced

1 small red onion, finely chopped

2 stalks celery, diced

3 cloves garlic, minced

2 scallions, thinly sliced (plus more for garnish)

2 Yukon Gold potatoes, peeled and diced into ½-inch cubes

1 cup sweet corn kernels (fresh or frozen)

½ cup dry white wine

1½ cups clam juice

1 cup half & half (or substitute equal parts milk and cream)

12 clams, scrubbed clean

6 colossal shrimp, peeled and deveined

6 sea scallops, side muscle removed

1 teaspoon New Orleans seasoning (or Cajun/Creole blend)

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

Instructions

Sauté aromatics & pancetta

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat. Add diced pancetta and cook until crispy, about 4–5 minutes. Add red onion, celery, and garlic. Sauté until softened and fragrant, 4–6 minutes.

Deglaze & build base

Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 2 minutes to reduce slightly. Stir in the clam juice, potatoes, and corn. Bring to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Add seafood & cream

Gently stir in the clams. Cover and cook until they just begin to open, about 5–7 minutes. Add shrimp and scallops, then pour in the half & half. Season with New Orleans seasoning, salt, and pepper. Simmer gently (do not boil) for another 5–7 minutes, or until shrimp are pink and scallops are opaque. Discard any clams that remain closed.

Finish & serve

Stir in scallions and parsley. Taste and adjust seasoning as needed. Ladle into bowls and garnish with additional scallions or parsley if desired. Serve hot with crusty bread.