Creamy Seafood Chowder with Shrimp and Clams

If you're looking for a dish that captures the essence of coastal dining, look no further than a creamy seafood chowder featuring succulent shrimp and fresh clams. This hearty and flavorful meal is a delightful blend of oceanic flavors, creamy goodness, and fresh ingredients that transport you straight to the seaside with every spoonful. The rich, velvety texture of the chowder perfectly complements the tender seafood, making it a beloved choice among seafood enthusiasts and a staple in coastal cuisine.

Experience the taste of the coast with this creamy seafood chowder featuring shrimp and clams! This delightful dish combines fresh ingredients and comforting flavors, perfect for any occasion. It's easy to make and sure to impress your family and friends. Enjoy the cozy and rich textures with every spoonful, and don't forget to pair it with crusty bread! #SeafoodChowder #ShrimpAndClams #ComfortFood #EasyRecipes #CoastalCuisine #FoodieAdventure

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Ingredients

1 lb shrimp, peeled and deveined

1 lb fresh clams, scrubbed and rinsed

4 slices of bacon, diced

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced

2 cups corn (fresh or frozen)

4 cups seafood stock (or vegetable stock)

1 cup heavy cream

1 cup whole milk

2 teaspoons fresh thyme, chopped

1 teaspoon smoked paprika

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

In a large heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.

Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced potatoes to the pot and pour in the seafood stock. Bring to a boil, then reduce heat to a simmer. Cook for about 10-12 minutes or until the potatoes are tender.

Stir in the corn, fresh thyme, smoked paprika, salt, and black pepper. Simmer for another 5 minutes.

Add the shrimp and clams to the pot. Cover and cook until the clams open and the shrimp turn pink, approximately 5-7 minutes. Discard any clams that do not open.

Lower the heat and slowly stir in the heavy cream and whole milk, allowing the chowder to heat through without boiling. Adjust seasoning if necessary.

Serve the chowder in bowls, garnished with the crispy bacon and fresh parsley. Accompany with lemon wedges for an extra zest.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4