Creamy Crab and Scallop Chowder #FishFridayFoodies

My creamy crab and scallop chowder begins with frying bacon, as all the best recipes do. Pour in the whipping cream, add a whole pound of crabmeat AND a pound of bay scallops, for a deliciously rich mouthful in every spoon.

When our elder daughter graduated from university in 2013, she immediately started a job in New York City. She was paid hourly so if she didn’t work, she didn’t get paid. Which also means no vacation time. It’s a hard cruel world, right?

As summer turned to autumn, thoughts of the possibility of Christmas without her sent me to the internet where I looked for a house we could afford to rent for three weeks, somewhere in New England. We ended up in a little town called Tiverton in Rhode Island. When we arrived at the home, a typical northeastern winter had already set in with real snowfall that stuck still covering the trees and bushes and lawn.

Just a few days before Christmas, on our daughter’s birthday in fact, we decided we needed some clam chowder to warm us up from the inside out. We found delicious bowls in nearby Newport and I’ve been a chowder fan ever since.

Creamy Crab and Scallop Chowder

This recipe is adapted from the Nantucket Chowder recipe from an issue of Bon Appétit magazine, December 1995 and it's my favorite! See if you don't agree.

Ingredients to serve 6
8 slices thick-cut bacon, chopped
2 medium onions, peeled and chopped
3-4 sprigs fresh thyme, plus extra for garnish, if desired
4 1/4 cups or 1L seafood or fish stock
1/2 cup or 120ml dry white wine
2 medium potatoes, peeled, cut into 1/2-inch cubes
3/4 cup or 180ml whipping cream
2 teaspoons cornstarch
1 lb or 450g bay scallops, thawed if frozen
1 lb or 450g handpicked cooked crabmeat
Salt and freshly ground black pepper

Traditional chowder accompaniment: oyster crackers – Buy some or make your own with this simple recipe: Easy homemade oyster crackers

Method
Fry the bacon pieces in a large Dutch oven, over a medium heat. Once the bacon is crispy, remove it from the pot with a slotted spoon and put it on some folded paper towels to drain.

Remove all but 2 tablespoons of the bacon drippings from the pot. You can discard what you remove but I suggest you put it in a clean jar in the refrigerator where it will keep for several weeks. Use it whenever you want to add a little flavor to a dish, like roasted vegetables or pan-fried chicken.

Add the onions and thyme to the pot and sauté them over a medium heat, until they soften, stirring occasionally. This just takes a few minutes.

Pour the stock and white wine into the pot, along with the potato cubes. Bring the stock to a boil and then lower the heat till it’s just above a simmer. Cook for about 15 minutes or until the potatoes are tender.

While the potatoes cook, take a few minutes to look through your crabmeat to make sure all the little bits of shell have been removed. Even the best, most conscientious pickers can miss some.

Remove the thyme sprigs from the pot and discard. Ladle about half of the chowder into a blender and pulse till smooth. Or you can use a hand blender in a tall measuring vessel, like I do.

Pour the smooth mixture back into the pot and cook for another 10-15 minutes, until it thickens slightly.

Whisk the cornstarch into the cold cream until it is completely dissolved. Add the cream to the chowder pot, stirring quickly.

 Sprinkle in half of the bacon and return to a gentle simmer.

Add the bay scallops and crabmeat to the chowder. Heat through and season the chowder to taste with salt and freshly ground pepper.

Ladle the chowder into bowls. Sprinkle the remaining bacon, garnish with fresh thyme leaves, if desired, and serve immediately. If you have some oyster crackers, put those out too and folks can help themselves.

Enjoy!

Many thanks to this month’s Fish Friday Foodies host, P from The Saucy Southerner. Check out all the lovely crab recipes we are sharing today.

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