Ingredients

• 1 (6.5 oz) can chopped Clams, drained and juices reserved
• 1 lb firm White Fish (Cod, Halibut, or Haddock), cut into ½-inch cubes
• ½ lb peeled and deveined Shrimp, uncooked
• About 2 Tbsp Old Bay seasoning, to taste
• 2 Tbsp Butter
• ½ cup diced Celery
• ½ cup diced Onion
• ½ medium Leek, diced (white and light green parts only) or 1 bunch green onions
• 1 Garlic clove, minced
• 1 ½ cups cubed Red Potatoes (cut into ½ inch chunks)
• 2 tsp Salt
• ¼ tsp Black Pepper
• 2–3 Bay Leaves
• 2 sprigs fresh Thyme
• 2 cups Broth (Seafood, Chicken or Vegetable)
• 1 (8 oz) bottle Clam Juice
• 2 cups Half and Half
• ¼ cup Milk
• 2 Tbsp Organic Unbleached White All-Purpose Flour
• About 2 tsp Hot Sauce (e.g., Tabasco, Crystal or Louisiana) to taste

• Seared Scallops
• Cooked Crab Meat
• Cooked Lobster
• Chopped fresh Herbs (such as Dill, Parsley or Chives)

Instructions

1. Drain canned clams and reserve the juice. Season cubed fish and shrimp generously with Old Bay Seasoning and set aside. 

2. In a large soup pot or Dutch oven over medium-high heat, melt butter. Add celery, onion and leeks. Cook until soft, 5–7 minutes, reducing heat to medium if needed to prevent browning. Stir in the garlic and cook for 1 minute more, until fragrant. 

3. Add broth, bottled clam juice, reserved clam juice, salt, pepper and potatoes. Then add bay leaves and thyme sprigs. Bring to a simmer and cook until potatoes are fork-tender, about 8 minutes. 

4. Stir in half and half. In a separate bowl, whisk together milk and flour to make a slurry. Slowly whisk the slurry into the soup. Simmer for 3–4 minutes until slightly thickened. 

5. Add seasoned fish, shrimp and drained clams. Simmer gently for about 7 minutes until all seafood is cooked through. 

6. Remove bay leaves and thyme sprigs. Season to taste with hot sauce, salt and pepper. 

7. Ladle chowder into bowls and garnish with additional seafood or fresh herbs, if desired. Serve hot.