Ingredients
- 6 ounces slab bacon, reduce 1/2-inch pieces
- two tablespoons butter
- 2 large onions, diced (about 4 cups)
- 1/4 cup flour
- 2 cups clam broth or juice
- 4 white-colored taters, peeled and diced
- 2 sweet taters, peeled and diced
- 1 1/2 teaspoons thyme
- Salt and freshly ground pepper
- 1/2 pound shucked clams
- 1/2 pound haddock, reduce 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
Inside a large stockpot over medium heat, prepare the bacon until browned. Add some butter and onions, and prepare for ten minutes. Add some flour and stir until well combined. Add two to three cups broth. Adding the taters, thyme, pepper, and salt and produce to some simmer. Prepare before the taters are nearly fork tender, about ten minutes. Add some clams, haddock, shrimp, scallops. and oysters and simmer for ten minutes. Add some half-and-half as well as heat through (don't provide a boil or even the chowder will curdle ). When finished add parsley and serve.
A viewer, who might not be an expert prepare, provided this recipe. The FN chefs haven't tested this recipe and for that reason, we can't make representation regarding the results.
Recipe thanks to Jennifer Bouchard
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