Fihserman's Chowder

This seafood chowder is the real thing: clams, crab legs, shrimp, and scallops swimming in a creamy, bacon-kissed broth that tastes like a fishing dock in the best possible way. A splash of white wine rounds out the brine with just a hint of acidity.

The base starts with bacon browned alongside diced potato and onion until everything is soft and the bacon fat has seasoned the pot. All the seafood goes in at once with the clam liquid, bay leaf, and thyme, then milk joins the party over low heat.

The clever thickening trick here is instant potato flakes stirred in at the end. They dissolve invisibly into the broth, adding body and silkiness without any flour-roux fuss or lumps. It’s a chowder shortcut that works beautifully.

Kitchen Tips

• Never let the chowder boil once the milk goes in. Boiling curdles milk and turns the broth grainy.
• Stir constantly over low heat while the seafood warms through. Scallops and shrimp go from tender to rubbery in a matter of minutes.
• Add the instant potatoes a tablespoon at a time and stir between additions. It’s easier to add more thickness than to thin out an overly starchy chowder.

Variations

• New England style: Use heavy cream instead of skim milk for a richer, more traditional chowder.
• Smoked seafood: Add a handful of smoked oysters or smoked salmon at the end for a deeper, more complex flavor.