Clam Chowder with Lobster and Scallops

Makes 4-6 Servings
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  • 1 tablespoon (15g) unsalted butter or olive oil
  • 1 medium onion, chopped
  • 2 stalks of celery
  • 3 cups (750ml) clam juice
  • 1 cup (250ml) white wine
  • 3 tablespoons (45ml) flat-leaf parsley, removed from stem and chopped
  • 2 bay leaves
  • 4 large Yukon gold potatoes, peeled and chopped into bite sized pieces
  • 1 cup (145g) fresh lobster meat, cut into bite sized pieces
  • 1 cup (145g) scallops, cut into bite sized pieces
  • 2 - 6.5 ounce (284g) chopped clams
  • ¼ cup (37g) red pepper, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (15g) all purpose flour
  • sea salt and ground black pepper


Add unsalted butter or olive oil to a large dutch oven.  Add the chopped onion and celery and sauté until soft and translucent.  Season the pot with salt and pepper and add the potatoes.  Sauté gently for 3-4 minutes adding the garlic during the last minute.  Add bay leaves, and parsley and give the pot a quick stir and then add the fish or vegetable stock and white wine.  

Simmer for 10-12 minutes until the potatoes are fork tender.  Next, add the lobster meat, scallops and clams and red pepper while continuing to simmer.  Pour heavy cream into a mason jar and add the flour.  Shake well and pour in the heavy cream and simmer for approximately 5-6 minutes till piping hot.  Ladle chowder into bowls and garnish with fresh parsley.

Chef Note: use 1 ½ - 2 cups (375-500ml) of fresh clams if available.  Rinse in fresh cold water and chop into bite size pieces.


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