Go Back
+ servings
5 from 1 vote

Shellfish Chowder

Who doesn't crave seafood chowder now and again. You can switch out and substitute any of the seafood items for whatever you might prefer. A hearty, rich and creamy dish.
Prep Time20 mins
Active Time30 mins
0 mins
Total Time50 mins
Course: Soup, Stew
Cuisine: Hawaiian, Hawaiian Seafood Recipes
Keyword: Shellfish, Chowder, Seafood, Creamy Dish, Hearty
Yield: 4 Servings
Calories: 745kj
Author: Deirdre K Todd


  • 1/4 c. cubed salt pork or bacon
  • 1 small onion, chopped
  • 3 c. chicken or seafood stock
  • 4 medium potatoes, peeled, 1-inch cubes
  • 2 c. clams, oysters or scallops, shelled
  • 2 tsp. fresh thyme, chopped
  • 1 1/2 - 2 c.  milk
  • 1/2 c. cream
  • salt and freshly ground pepper


  • thyme sprigs and paprika


  • Fry salt pork or bacon in a heavy saucepan over medium heat, until lightly browned.
  • Remove and set aside.
  • Add onion and cook until soft.
  • Add broth and potatoes; cover and bring to a boil.
  • Reduce heat and simmer until potatoes are done, about 12 minutes.
  • Stir in shellfish, thyme, milk and cream.
  • Return pork to saucepan and bring to a boil.
  • Reduce heat and simmer until the shellfish are plump and heated through, about 1-3 minutes. 
  • Add salt and pepper to taste.
  • If desired, may thicken with cornstarch diluted in water.

How To Serve:

  • Garnish with thyme sprigs and paprika. Serves 4.


Calories: 745kj | Carbohydrates: 54g | Protein: 69g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 221mg | Sodium: 1039mg | Potassium: 1986mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1295IU | Vitamin C: 49mg | Calcium: 348mg | Iron: 5mg