- 3 tablespoons butter
- 2 slices bacon, cut into small pieces
- 1 large sweet onion (such as Vidalia®), diced
- 4 celery ribs, diced
- 2 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 tablespoon ground black pepper
- 1 tablespoon seafood seasoning (such as Old Bay®)
- 1 tablespoon smoked paprika
- 1 cup all-purpose flour
- 2 cups diced new potatoes
- 1 quart seafood stock
- 2 bay leaves
- 2 (12 fluid ounce) cans evaporated milk
- 2 pounds cod fillets, cut into chunks
- 1 pound bay scallops
- 1 pound chopped fresh clam meat
- 1 pound peeled and deveined shrimp
- 1/2 cup chopped fresh parsley
- Melt butter in a Dutch oven over medium heat. Cook and stir bacon in melted butter until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.
- Stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. Sprinkle flour over the mixture and stir; cook for 2 minutes. Fold potatoes into the mixture. Pour seafood stock over the mixture. Add bay leaves. Bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.
- Stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. Continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. Garnish with parsley to serve.
Bab's New England Seafood Chowder, recipe