Entree: Canada – New Brunswick (Atlantic Canada) – New Brunswick Seafood Chowder

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 6 slices (6 oz / 170 g) smoked bacon, diced
- 3 tbsp (42 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 stalks celery, diced (about 3/4 cup / 100 g)
- 1 medium carrot, diced (about 1/2 cup / 60 g)
- 1 lb (454 g) russet potatoes, peeled and 1/2-inch diced
- 3 tbsp (24 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (960 ml) fish or seafood stock (low-sodium preferred)
- Reserved clam cooking liquid (see step 1), about 1/2–3/4 cup (120–180 ml)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 lb (454 g) haddock fillets, skinless, cut into 1-inch pieces (approx. usable weight)
- 1 lb (454 g) littleneck clams in shell, scrubbed
- 8 oz (225 g) sea scallops, tough muscle removed (approx. usable weight)
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (4 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 ml) fresh lemon juice
- Optional garnish: chopped chives, extra dill, oyster crackers or crusty bread

Instructions

Short Description:
A hearty Atlantic Canadian seafood chowder featuring local haddock, littleneck clams, and sea scallops in a creamy, dill-scented broth with potatoes and bacon. Rich enough to serve as a complete main-course meal with crusty bread.

Regional Notes:
This New Brunswick version highlights the mix of local seafood—haddock, littleneck clams, and scallops—and is finished with fresh dill, a common regional herb. Unlike some generic chowders, it leans on a light fish stock plus reserved clam liquor for a pronounced shellfish flavor and uses bacon for savory depth typical of Maritime chowders.

1. Clean and steam the clams: place clams in a large pot with 1/2 cup (120 ml) water, cover, and steam over medium heat until clams open, about 5–7 minutes. Remove clams as they open; reserve the cooking liquid by straining it through a fine mesh into a bowl (discard any grit). Remove clam meat from half the clams and return meat to the shells for serving if desired; reserve the rest of the shelled meat for the chowder. Discard any unopened clams.
2. In a large Dutch oven or heavy pot over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the butter to the bacon fat. When melted, add the chopped onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
4. Sprinkle the flour over the softened vegetables and stir to coat; cook 1–2 minutes to remove the raw flour taste.
5. If using, pour in the white wine to deglaze, scraping any browned bits off the pot bottom; let the wine reduce by about half, 1–2 minutes.
6. Gradually whisk in the fish/seafood stock, reserved clam cooking liquid (about 1/2–3/4 cup / 120–180 ml), and the milk until smooth. Add the diced potatoes and bay leaves. Bring to a simmer and cook until potatoes are nearly tender, about 10–12 minutes.
7. Reduce heat to gentle simmer. Add the haddock pieces and scallops, and gently nestle in the reserved clam meat (or whole clams if you prefer them in-shell). Simmer until fish and scallops are just opaque and cooked through, about 4–6 minutes (do not boil vigorously or the seafood will toughen).
8. Stir in the heavy cream, chopped dill, parsley, and lemon juice. Warm through for 1–2 minutes; avoid boiling once cream is added. Season to taste with additional salt and pepper.
9. Stir in most of the reserved crisp bacon, reserving a little for garnish. Remove and discard bay leaves.
10. Ladle chowder into bowls, garnish with remaining bacon, extra dill or chives, and serve with crusty bread or oyster crackers.