Creamy Seafood Chowder 🐟🦐🥣

A Rich, Comforting Classic with Shrimp, Clams, and Mussels

There’s something incredibly satisfying about a warm bowl of Seafood Chowder—especially one loaded with shrimp, mussels, clams, and tender potatoes, all swimming in a velvety broth seasoned with Old Bay and thyme. It’s cozy, it’s hearty, and it tastes like a seaside escape in every spoonful.

Whether you’re hosting a dinner party, feeding a hungry family, or craving something nourishing on a cool night, this chowder delivers big comfort with minimal fuss.

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Why I Love This Recipe

This dish hits that rare sweet spot: it’s easy enough for weeknights but impressive enough for guests. The combination of seafood and creamy broth feels elevated, yet it comes together in just one pot.

It reminds me of that same stick-to-your-ribs comfort you get from Cajun Chicken Sausage Gumbo or a bubbling Mexican Chicken and Rice Casserole.

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🛒 Ingredients

• ¼ cup butter
• 1 medium onion, diced
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon thyme
• 2 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 cup fish stock
• 1 cup heavy cream
• 2 potatoes, diced
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish (optional)

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🧂 Ingredient Notes & Swaps

• Shrimp: You can use fresh or frozen (thawed). Tail-off is easiest for chowder.
• Mussels/Clams: Buy from a reputable seafood counter; discard any that don’t open after cooking.
• Fish Stock: Adds deep flavor, but chicken or vegetable broth works in a pinch.
• Potatoes: Russets give a fluffy bite, while Yukon Golds stay creamy and firm.
• Want a richer base? Add ½ cup more cream or a splash of white wine.

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👩‍🍳 Instructions

1. Sauté the Aromatics

In a large pot, melt butter over medium heat.
Add onion, Old Bay seasoning, and thyme. Cook until the onion is soft and fragrant, about 5 minutes.

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2. Add Garlic and Seafood

Stir in the minced garlic, then add the shrimp, mussels, and clams.
Sauté just until the seafood begins to brown lightly (3–4 minutes).

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3. Add Stock and Cream

Pour in the fish stock and heavy cream, then add the diced potatoes.
Bring to a boil, then reduce heat and simmer for 12–15 minutes, until the potatoes are fork-tender and shellfish are opened.

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4. Season and Serve

Taste and adjust with salt and pepper.
Discard any unopened mussels or clams.

Ladle into bowls and garnish with chopped parsley or chives, if desired.

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💡 Tips for Success

• Don’t overcook the seafood—shellfish can turn rubbery fast.
• Use fresh stock or broth for the deepest flavor.
• Add corn or leeks if you want more veggies.
• Toast crusty bread for dipping—highly recommended!

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🥖 Serving Suggestions

Pair your chowder with:

• A chunk of sourdough or cornbread
• A crisp green salad with lemon vinaigrette
• Or any of these crowd-friendly dishes:

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🍽 More Recipes You’ll Love

• Cajun Chicken Sausage Gumbo – spicy, hearty, and filling
• Easy Turkey Wings – Sunday supper vibes
• Mexican Chicken & Rice Casserole – one-pan magic
• Beer Cheese Dip – for game night or gatherings
• Sheet Pan Quesadillas – quick & customizable

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Final Thoughts

This Seafood Chowder is proof that comfort food doesn’t have to be complicated. With a medley of fresh shellfish, velvety cream, and warming spices, every spoonful is like a mini escape to the coast.

Whether you serve it at a dinner party or just need something cozy for a weeknight in, this chowder delivers rich flavor—and makes the whole house smell amazing.