Helen's Hearty Seafood Chowder
This delightful Seafood Chowder, lovingly passed down from my sister Helen, has been a cherished recipe for years. Whether you opt for the freshest seafood or use frozen alternatives, this chowder is bound to impress. Its rich, aromatic broth combined with succulent seafood makes it a perfect dish for gatherings or a comforting family dinner. With a medley of clams, shrimp, scallops, and halibut infused with herbs and spices, every spoonful is a taste of the sea. Embrace the art of cooking and savor the flavors of this classic chowder, ideally served with crusty bread to soak up every last drop.
6
Servings
127
Calories
15
Ingredients
Ingredients
Littleneck clams
1 dozen (In the shell, scrubbed and drained)
Raw shrimp
1 1/4 lbs (Shelled and deveined)
Sea scallops or bay scallops
1 lb (Rinsed and drained)
Halibut
1 lb (Rinsed, cut into two-inch pieces)
Chopped green onions
1 1/2 cups (Freshly chopped)
Garlic
5 cloves (Crushed)
Olive oil
1/4 cup (For sautéing)
Tomatoes
4 (Diced (peeled, fresh or canned))
Salt
1 tablespoon (To taste)
Fennel seeds
1 1/2 teaspoons (Whole)
Pepper
1 teaspoon (Freshly ground)
Grated orange rind
1 teaspoon (Freshly grated)
Saffron thread
1/2-1 teaspoon (Steeped or crumbled)
Clam juice
16 ounces (Canned or bottled)
Water
1 cup (Filtered)
Instructions
1
Begin by scrubbing the littleneck clams under cold running water to remove any sand or grit. Drain them well.
2
In a separate bowl, rinse the raw shrimp under cold water. Carefully remove their shells, devein them by making a small slit along the back with a knife, and lift out the dark vein. Rinse and drain again.
3
Rinse the sea or bay scallops under cold water and set aside.
4
Rinse the halibut under cold water. Cut the halibut into two-inch pieces and set aside for later.
5
In a large 4-quart pot or Dutch oven, heat the olive oil over medium heat. Once hot, sauté the chopped green onions and crushed garlic for about 5 minutes, until the onions turn golden brown and fragrant.
6
Add the diced tomatoes to the pot along with salt, fennel seeds, pepper, grated orange rind, and saffron threads. Stir the mixture well to combine all the flavors.
7
Pour in the clam juice and water. Increase the heat and bring the mixture to a boil.
8
Once boiling, add the prepared clams to the pot. Let them boil for 2 minutes, or until they start to open up. Discard any clams that do not open.
9
Reduce the heat to medium-low and gently add the shrimp, scallops, and halibut. Ensure that the seafood is well submerged in the broth.
10
Cover the pot and allow it to cook for 10-12 minutes, checking occasionally. The chowder is ready when the halibut flakes easily with a fork and the shrimp is pink and opaque.
11
Serve the chowder hot, garnished with additional green onions or fresh herbs if desired. Don't forget to pair it with crusty bread for the ultimate experience!
Nutrition Information
4g
Fat
7g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Helen's Hearty Seafood Chowder?
It is a rich, aromatic seafood dish featuring a medley of clams, shrimp, scallops, and halibut infused with herbs, spices, and a saffron-scented broth.
Who is the original source of this recipe?
This recipe was lovingly passed down from the creator's sister, Helen.
How many servings does this recipe make?
This seafood chowder recipe makes 6 servings.
What are the primary seafood ingredients?
The main seafood ingredients are littleneck clams, raw shrimp, sea or bay scallops, and halibut.
Can I use frozen seafood for this chowder?
Yes, you can opt for the freshest seafood available or use frozen alternatives.
How should the littleneck clams be prepared before cooking?
The clams should be scrubbed under cold running water to remove any sand or grit and then drained well.
What is the preparation process for the shrimp?
The shrimp should be rinsed, shelled, and deveined by removing the dark vein along the back.
How should the halibut be prepared?
The halibut should be rinsed and cut into two-inch pieces.
What size pot is recommended for this recipe?
A large 4-quart pot or a Dutch oven is recommended.
What type of oil is used for sautéing the aromatics?
The recipe calls for 1/4 cup of olive oil.
How long should the green onions and garlic be sautéed?
They should be sautéed for about 5 minutes until the onions turn golden brown and fragrant.
What kind of tomatoes can be used?
You can use 4 diced tomatoes, either peeled fresh or canned.
What unique spices give the chowder its flavor?
The flavor comes from a combination of fennel seeds, saffron threads, and freshly grated orange rind.
How much clam juice is required?
The recipe requires 16 ounces of canned or bottled clam juice.
When do I add the littleneck clams to the pot?
Add the clams once the mixture of clam juice and water has been brought to a boil.
How long should the clams boil?
The clams should boil for approximately 2 minutes until they start to open.
What should I do with clams that do not open?
Any clams that do not open after boiling should be discarded.
When do the shrimp, scallops, and halibut go into the pot?
Add them after the clams have started to open and the heat has been reduced to medium-low.
How long does the seafood need to cook once submerged?
The seafood should cook covered for 10-12 minutes.
How do I know when the chowder is finished cooking?
The chowder is ready when the halibut flakes easily with a fork and the shrimp are pink and opaque.
What is the recommended garnish for this dish?
You can garnish the chowder with additional green onions or fresh herbs.
What should be served alongside this chowder?
It is ideally served with crusty bread to soak up the flavorful broth.
How many calories are in one serving?
Each serving contains approximately 127 calories.
What is the protein content per serving?
Each serving provides 14g of protein.
How much fat is in each serving?
Each serving contains 4g of fat.
What is the carbohydrate count per serving?
There are 7g of carbohydrates per serving.
How many cloves of garlic are needed?
The recipe uses 5 crushed cloves of garlic.
How much saffron is used in the recipe?
The recipe uses between 1/2 to 1 teaspoon of saffron threads.
What is the total number of ingredients in this recipe?
There are 15 ingredients in total for this recipe.
Is water used in addition to clam juice?
Yes, the recipe calls for 1 cup of filtered water to be added with the clam juice.