New England Seafood Chowder

Total Time

Prep/Total Time: 30 min.


14 servings (3-1/2 quarts)

Updated: Oct. 20, 2022
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.


  • 1 pound whitefish fillets, skin removed
  • 2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
  • 2 celery ribs, finely chopped
  • 1 large onion, chopped
  • 3 tablespoons all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 2 can (6-1/2 ounces each) minced clams, undrained
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 2 tablespoons butter
  • 1 tablespoon diced pimientos
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley


  1. Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside.
  2. Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
  3. In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.