Entree: Canada – Atlantic Canada (Nova Scotia) – Seafood Chowder

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Total 1 hr

Ingredients

- 4 oz (115 g) salt pork or thick-cut bacon, diced
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), finely chopped
- 2 medium celery stalks, about 4 oz (115 g), diced
- 1 medium carrot, about 3 oz (85 g), peeled and diced
- 2 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) fish stock or clam juice (use low-sodium if possible)
- 1/2 cup (120 ml) dry white wine (optional)
- 1 1/2 lb (680 g) potatoes (Yukon Gold or russet), peeled and cut into 1/2-inch (1.3 cm) cubes
- 1 lb (454 g) haddock or cod fillets, skin removed and cut into 1-inch (25 mm) pieces
- 12 littleneck clams (in shell), approx. 1 lb (450 g)
- 12 mussels (in shell), approx. 1 lb (450 g)
- 8 oz (225 g) bay scallops (optional)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2 tsp fresh thyme leaves (or 3/4 tsp dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste (start with 1 tsp salt)
- 2 tbsp (30 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice (about half a lemon), plus lemon wedges for serving
- Hot sauce or chopped chives, for garnish (optional)

Instructions

Short Description:
A hearty Nova Scotia seafood chowder featuring a mix of local fish and shellfish simmered with potatoes and onions in a creamy, savory broth. Finished with parsley and a squeeze of lemon, it makes a complete, comforting main course.

Regional Notes:
This Atlantic Canada version highlights a mix of local seafood—haddock (or cod), littleneck clams, mussels, and bay scallops—reflecting Nova Scotia's coastal harvests. Salt pork or bacon, thyme, and a light roux create a rich but not overly thick broth that differs from thicker New England-style chowders by emphasizing seafood variety and briny shellfish flavor.

1. Rinse mussels and clams under cold water; discard any with cracked shells or that do not close when tapped. Scrub shells and remove beards from mussels if present.
2. In a large heavy pot or Dutch oven over medium heat, render the diced salt pork or bacon until fat is released and pieces are crisp, about 5–7 minutes. Remove most of the crispy pieces with a slotted spoon and reserve for garnish; leave the fat in the pot.
3. Add the butter to the pot. When melted, add the chopped onion, celery, and carrot. Sauté until vegetables are softened and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Sprinkle the flour over the vegetables and stir to coat; cook the flour for 1–2 minutes to remove the raw taste and form a light roux.
5. Gradually whisk in the fish stock (and white wine, if using) until smooth. Add the diced potatoes, thyme, bay leaf, and a generous pinch of salt and pepper. Bring to a simmer and cook until potatoes are nearly tender, about 10–12 minutes.
6. Add the mussels and clams (in shell) to the pot, cover, and simmer gently for 4–6 minutes until shells open. Use a slotted spoon to transfer any opened shellfish to a bowl; discard any that remain closed after cooking.
7. Stir in the haddock (or cod) pieces and bay scallops; simmer uncovered for 3–5 minutes until the fish is opaque and scallops are cooked through but still tender.
8. Return the opened clams and mussels (removed earlier) to the pot. Reduce heat to low and stir in the milk and heavy cream. Warm gently—do not boil—to avoid curdling. Taste and adjust seasoning with salt, pepper, and lemon juice.
9. Remove and discard the bay leaf. Stir in chopped parsley and most of the reserved crisped bacon (reserve a little for garnish).
10. Ladle chowder into bowls and finish with a sprinkle of reserved bacon, a crack of black pepper, chopped chives or hot sauce if desired, and lemon wedges on the side. Serve hot with crusty bread or Atlantic soda bread.