Ken’s Seafood Chowder






¼ lb

1 lb


1 Med

2 Large


2 Stalks

9 Stalks

Celery, chopped

2 Tbsp

½ lb


1 tsp

3 Tbsp

Chopped Garlic

1 tsp

4 tsp


1 tsp

4 tsp


½ tsp

2 tsp




Bay Leaves

1 ½ tsp

1 ½ Tbsp

Salt (to taste)

½ tsp

2 tsp


1/3 Cup

1 ½ Cup

Flour (I use rice because of my wife’s allergies)

½ Tbsp

2 Tbsp

Parsley (dried)

¼ tsp

1 tsp


2 Cups

8 Cups

Half and Half

1 lb

4 lbs

Potatoes, peeled and chopped ¼ inch

½ - 1


Bottles of clam juice


1 tsp

Tabasco (to taste)

Any combination of the following seafood, depending on what you like and what you have.  The amounts below are for a general guideline:


1-2 Cans

4-6 Cans

Canned Clams (or equivalent fresh)

¼ lb

1 lb

Uncooked shrimp

¼ lb

1 lb

Tuna, Salmon, or other fish
(fresh or frozen, not canned)

Standard amount makes around 6 servings, “Atkins” amount makes 24 servings or so

Cooking Instructions


  1. Chop the bacon into small pieces, and cook it until transparent in a large saucepan or pot (large enough to hold ALL of the chowder)
  2. Add butter, onions, celery and all seasoning except dill and parsley.
  3. Cook until onions and celery are tender (10-15 minutes)
  4. Add flour and cook for another 3-4 minutes over low heat
  5. Add clam jice and juice from canned clams and stir into the mixture and simmer for a few minutes.
  6. Steam the chopped potatoes (unless you just cook them in the chowder)
  7. Add half and half and heat to just under the boiling point.
  8. Add the potatoes and the seafood (Note: if the potatoes were not steamed first, they should be added 10 minutes or so before the seafood)
  9. Bring the a genle boil slowly and cook slowly for 3-5 minutes after the seafood has been added. Stir often and be careful not to scald the chowder.
  10. Add the dill and parsley.  Taste and adjust the salt.
  11. Add a couple of squirts of Tabasco or other hot sauce to taste (optional). A little kick really adds to the chowder, so don’t skip this unless you try it!