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Haddock Clam Chowder

 Haddock Clam Chowder
We modified a recipe shared by Doris Berquist of Fort Mohave, Arizona to take advantage of leftover cooked fish. The seafood soup is wonderful served with warm homemade bread.
8 ServingsPrep: 15 min. Cook: 40 min.

Ingredients

  • 4 strips bacon, diced
  • 3 tablespoons sliced green onions
  • 2 celery ribs, chopped
  • 2 cups cubed peeled potatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 1 teaspoon dill weed
  • 1 teaspoon celery seed, crushed
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups milk, divided
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups cubed cooked haddock
  • 1 cup heavy whipping cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (6-1/2 ounces) minced clams

Directions

  • In a Dutch oven or large saucepan, cook bacon until crisp. Remove to
  • paper towels; set aside.
  • In a large skillet, saute onions and celery in drippings for 5
  • minutes or until crisp-tender. Add the potatoes, broth, dill, celery
  • seed, salt and pepper. Bring to a boil. Reduce heat; cover and
  • simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups
  • of milk.
  • Combine flour and remaining milk; stir into soup. Bring to a boil;

2 of 2

Haddock Clam Chowder (continued)

Directions (continued)

  • cook and stir for 2 minutes or until thickened. add the haddock,
  • cream, spinach and clams. Cook and stir until heated through.
  • Garnish with bacon. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 883 calories, 86 g fat (52 g saturated fat), 266 mg cholesterol, 1,526 mg sodium, 14 g carbohydrate, 2 g fiber, 16 g protein.