Monday, October 5


Mr.P and I love the Maine Diner in Wells, ME. This award winning diner serves up comfort food at it's best. The Seafood ChowderVoted Best Chowder at the Ogunquit Chowderfest 10 years running—alone will have you coming back for more. Whenever we are traveling through that part of the country we stop in for a visit and a cuppa something hearty and good. Sadly we live in Texas and don't make it to Maine as often as we'd like, so I have come up with my own Seafood Chowder recipe. It doesn't come close to the Maine Diners divine bowls, but it is one of my most requested recipes just the same. I hope you enjoy!

A creamy chowder full of seafood and flavorIt's a keeper!
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  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
  • 1 tablespoon unsalted butter

  • 4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
  • 2 celery stalks, thinly sliced (about 1/2 cup)
  • 2 medium leeks, white and light-green parts only, halved and thinly sliced 
(about 1 1/2 cups)
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon fresh thyme leaves
  • 1 pound scallops, cleaned without shell
  • 1 pound shrimp, medium, peeled and deveined
  • 1 pound skinless haddock (or cod) fillets, cut into 2-inch cubes
  • 2 pounds mixed littleneck clams, rinsed and scrubbed

  • 1/2 cups heavy cream

  • Cracked black pepper

  • 1/4 cup freshly chopped flat-leaf parsley
  • Crusty bread, for serving
  • In a large pot, add the potatoes, cover with cold water and simmer until potatoes are cooked through but firm, 10 to 12 minutes. Drain potatoes over a large bowl, reserving cooking liquid. (If making chowder ahead of time, let potatoes cool to room temperature, then refrigerate until ready to serve soup.)
  • Meanwhile, in a large 5-quart pot, melt butter over medium heat. Add bacon, stirring occasionally, until fat is rendered and bacon begins to brown, about 5 minutes. Add celery, leeks, and garlic, and cook until vegetables are translucent, about 6 minutes. Stir in reserved potato cooking liquid, 1/2 teaspoon salt, and thyme. Bring to a boil over medium-high heat. Turn down the heat, cover, and simmer until liquid is opaque and flavorful, about 30 minutes. This is your chowder base.
  • When ready to serve, bring soup base to a boil over medium-high heat. Add cooked potatoes, reduce heat to medium, and simmer. When potatoes are heated through, gently add the scallops, shrimp, fish and the clams, nestling them in the broth. Cover the pot and simmer until clams open and fish is opaque and cooked through, 7 to 9 minutes. Remember to pull out any clams that didn't open. Add cream and pepper and salt to taste and bring to a simmer again. Taste and check for seasoning to taste; adjusting with salt and pepper if needed. Garnish chowder with parsley and serve with crusty bread.
  • Do Ahead: Make chowder base and refrigerate up to 1 day ahead. To serve, reheat base and add potatoes, and seafood as outlined above. Making this chowder super easy!

The Domestic Curator


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