Full of Seafood Chowder

 found this recipe in a Northwest Cookbook I bought years ago. They used bay scallops instead of cod and only canned shrimp.  This is my adaptation with a few minor changes this year. Originally published in winter 2017.  



3 cups potatoes, peeled and cubed.
1/4 cup butter
1/2 cup onion, chopped
2 cloves garlic, minced
1 – 6.5 oz.  can minced clams, drained with liquid reserved
1 – jar clam juice.
1/3 cup dry white wine or chicken broth
1 tsp. dry chicken broth granules
1 tsp.salt
Pepper, to taste
5 Tbs. Flour
1/3 cup cold water
1 pound cod fillets, cubed
6 oz. raw shrimp
1/2 pint whipping cream
1 bay leaf
1/2 tsp. dry thyme leaves, crushed
1/2 tsp. dry nutmeg


1.  Cook potatoes in boiling salted water until tender.  Drain and set aside.  In a large saucepan, melt butter and saute onion and garlic for 5 minutes.
2.  Drain canned clams saving liquids in a 4 cup measuring cup. Add 1/2 cup clam juice and  enough water to the liquids to measure 3 cups.  Pour liquids into saucepan with onion mixture.  Set clam aside to add later.
3.  Add wine (or chicken broth), chicken stock, salt, thyme, nutmeg, pepper and bay leaf.  Cover and simmer for 15 minutes.
4.  Cut cod into bite size pieces.  Cut shrimp into thirds.  Add 1 Tablespoon butter to a skillet.  Place cod and shrimp in the skillet and cook until done.
5.    Mix flour and cold water to a smooth paste.  Add to liquid, stirring constantly.  Cook until thickened.
6.  Remove bay leaf.  Add potatoes, whipping cream, clams, shrimp, parsley.  Heat through.
7.  Serve with crusty French bread and a glass of white wine.