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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
6 ounces slab bacon, cut into 1/2-inch pieces |
2 tablespoons butter |
2 large onions, diced (about 4 cups) |
1/4 cup flour |
2 cups clam broth or juice |
4 white potatoes, peeled and diced |
2 sweet potatoes, peeled and diced |
1 1/2 teaspoons thyme |
salt and freshly ground black pepper |
1/2 pound shucked clams |
1/2 pound haddock, cut into 3/4-inch chunks |
1/2 pound maine shrimp, peeled and deveined |
1/2 pound scallops |
1/2 pound shucked oysters |
4 cups half-and-half |
fresh parsley, for garnish |
Directions:
1. In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.
2. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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