Raspberryfisher's Blog

notes on fishing & travel

Wilson’s New England Seafood Chowder

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seafood chowder IMG_5139.jpg

Despite the title, the key ingredient of any New-England style Seafood Chowder is Bacon.  So do not skip on the bacon, and use your favourite Bacon or Pancetta, as it compliments the clams; otherwise the chowder lacks it hearty meat taste that makes it a winter favourite.  What is my favourite bacon, Danish Style Bacon from Dundas Ontario’s Country Meat Packaging.


As this does not go through a blender or food processor, remember to chop your meat and vegetables to portions that you want on the soup spoon.


Best done in a dutch oven on a stove.


  • 12-24 small red-skin potatoes – chopped
  • 12 slices of bacon – sliced in thin sections
  • 1 large onion- chopped
  • 4-8 tablespoons of flour
  • 4 tablespoons of butter
  • 1-2 kg of cod or haddock
  • 2 10 oz cans of Cloverleaf Baby Clams
  • 2 cups of milk
  • 1 cup of table cream (18% fat)
  • Optional:
    • 36 mussels – steam them before. I usually remove the shells.
    • 12 Small Stone Clams. Clean and with cooks with shells.


  1. In Pot 1 > Boil Potatoes in lightly salted water – cook, but still firm (10 minutes?). Drain and set aside when complete.
  2. In Dutch Oven > Fry bacon until soft and lightly cook.
  3. Add onion, and cook until translucent.
  4. Add flour to create a fine covering and absorb all fat juices.
  5. Reduce heat to low.
  6. Add Baby Clams and Juices. Can add in the optional mussels and Stone Clams.
  7. Add milk, cream and butter.
  8. Add potatoes
  9. Add fish.
  10. Add salt to taste.
  11. Do not let it boil.
  12. Ready in fish is cooked minutes,


  1. You can add in Shrimp, but shrimp becomes rubbery if kept in a soup over night.
  2. Soup is good for 2 days.
  3. With quality seafood, this is not a cheap soup (seafood here in central Ontario is not cheap).
  4. A traditional hard crust bread goes great with the soup.

Written by raspberryfisher

2016/12/17 at 21:02

Posted in Weekend Cooking

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