This seafood chowder recipe is all about flexibility, flavor, and simplicity. Based on the chowder served at Larsen’s Fish Market on Martha’s Vineyard, it relies on the briny richness of clam juice and seafood stock for depth.
At its heart, a chowder always has three things: potatoes, cream, and something (meat, seafood, chunky vegetables), giving the soup its signature body and comforting texture. The natural starches in potatoes help thicken the broth, but many recipes start with a roux (a mixture of cooked flour and butter) that gives it even more body. The team at Larsen’s cooks the roux in a separate pan, whisking it into the broth right before serving. This makes the chowder extra silky and lets you control the thickness while ensuring the seafood stays perfectly tender. The result is a broth-forward seafood chowder that’s never gloppy.
Tips for perfect seafood chowder
How can I adapt this for someone with a shellfish allergy?
Swap in homemade fish stock or mild vegetable stock for the clam juice. The chowder will still be flavorful and maintain its comforting body. If your guests can eat squid or cuttlefish, use those instead of shellfish. Otherwise, increase the amount of white fish and be sure to use a variety (cod, halibut, monkfish, sea bass, swordfish) for extra texture.
How do I avoid overcooking seafood? Add fish and shellfish last and stir gently; they only need a few minutes to heat through. Overcooked seafood can become rubbery.
Why is my chowder salty? Clam juice and store-bought stock can be quite high in sodium, so be judicious with any added salt. Taste the broth after incorporating the roux and adjust as needed.
Why did my broth split? Avoid a rapid boil after adding the roux mixture. You want to simmer the broth briefly to cook off the floury taste, but a hard boil can cause the dairy to break down and toughen the fish.
