Nova Scotia Seafood Chowder

Intensity Key: Effort = hands-on time; Flavor = richness/umami; Spice = heat level (1–5 scale, this is a 1).

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Ingredients

For the Chowder Base:

• 4 oz (115 g) smoked bacon, diced

• 2 tbsp unsalted butter

• 1 large yellow onion, finely chopped

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 3 tbsp all-purpose flour

• 4 cups seafood stock (or clam juice + water)

• 2 cups whole milk

• 1 cup heavy cream

• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into ½-inch cubes

• 1 bay leaf

• ½ tsp dried thyme

• ½ tsp old bay seasoning (optional, for authenticity)

• Salt and white pepper to taste

The Seafood (adjust based on availability):

• ½ lb (225 g) haddock or cod fillet, cut into 1-inch chunks

• ½ lb (225 g) sea scallops (small or quartered large ones)

• ½ lb (225 g) cooked lobster meat, chopped (or 2 small lobster tails, raw, shelled)

• ½ lb (225 g) small clams (canned or fresh, shucked) – with juice reserved

• Optional: ½ lb mussels in shell (for garnish)

For Garnish:

• Fresh chives or parsley, finely chopped

• Oyster crackers or crusty bread

• Smoked paprika (dusting)

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Instructions

1. Prep the Seafood (10 minutes)

• If using fresh clams, scrub and steam them in ½ cup water until they open. Strain and reserve the broth (add to seafood stock). Remove meat from shells.

• Pat haddock, scallops, and any raw lobster dry. Season lightly with salt and white pepper.

• Keep all seafood chilled until ready to use.

2. Render the Bacon (8 minutes | intensity: medium heat)

• In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced bacon until crisp, about 5–7 minutes.

• Using a slotted spoon, transfer bacon to a paper towel–lined plate, leaving about 2 tbsp of rendered fat in the pot.

3. Sauté Aromatics (6 minutes | intensity: medium)

• Add butter to the bacon fat. Once melted, add onion and celery. Sauté until softened, about 4 minutes.

• Add minced garlic and cook for 1 minute more, until fragrant.

4. Make the Roux (2 minutes | intensity: medium-low)

• Sprinkle flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. The mixture will be thick and pasty.

5. Build the Broth (10 minutes | intensity: medium-high then low)

• Slowly pour in the seafood stock while whisking to prevent lumps. Then whisk in the milk, heavy cream, and reserved clam juice (if using).

• Add potatoes, bay leaf, thyme, Old Bay (if using), and half the cooked bacon (reserve the rest for garnish).

• Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 12–15 minutes, stirring occasionally, until potatoes are fork-tender.

6. Cook the Seafood (6–8 minutes | intensity: low simmer)

• Once potatoes are tender, add the haddock and scallops. Simmer gently for 3 minutes.

• Add lobster meat and clams. Cook for another 2–3 minutes. Do not boil — high heat will make the seafood tough and the cream may curdle.

• Taste and adjust salt and white pepper. Remove bay leaf.

7. Rest and Serve (5 minutes rest | intensity: none)

• Remove chowder from heat. Let it rest for 5 minutes to thicken slightly.

• Ladle into warm bowls. Garnish with reserved bacon, fresh chives or parsley, and a light dusting of smoked paprika.

• Serve with oyster crackers or buttered toast.

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Chef’s Notes

• Seafood substitutions: No lobster? Use extra scallops or shrimp. No haddock? Use halibut or pollock. The key is a mix of firm white fish, a sweet shellfish (scallop/lobster), and a briny one (clams).

• Make ahead: Prepare the broth and potatoes one day ahead. Add seafood only when reheating to serve.

• Thicker chowder: Mash a few potato cubes against the side of the pot before adding seafood.

• Lighter version: Replace heavy cream with half-and-half and use 1 tbsp flour only.

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Nutrition Information (per serving)

*Approximate values based on 6 servings using all listed seafood and full-fat dairy.*