Nothing says comfort food better than a delicious bowl of seafood chowder. Most seafood chowders traditionally use a white fish. In this dish I used all shell fish. Many chowders also use a flour to thicken their chowder…here I did not.
In our household if we use cream, I will make SCD cream – Lactose free cream. You can check out Karen’s post here to find the recipe.
1 cup chicken stock
1 1/4 cups SCD whip cream (unsweetened)
1 1/2 cups small scallops (I used frozen, so thaw out first, drain and pat dry)
1 cup cooked baby shrimp
1 can of baby clams with nectar – 142 grams
2 Tblsp. white wine vinegar or 1/4 cup dry white wine
4 bacon strips, chopped and cooked crisp
2 shallots, diced
2 large garlic cloves, diced
1 carrot, diced
2 celery stalks, diced
2 cups chopped potatoes, about 1/2 inch in size
1 tsp. fresh dill
1 bay leaf
salt and fresh cracked pepper
Heat up a dutch oven on medium heat. Add the diced bacon, and saute until crisp, then transfer to a bowl. Drain out half of the renderings. To the pan add the scallops in batches. Just saute about 1 minute.
Transfer to a bowl, then refrigerate until the chowder is almost done. To the pan add in the diced shallot, garlic, celery, carrot, and white wine vinegar scraping up any brown bits in the pan. Saute about 8 minutes or until the vegetables begin to soften.
Remove the bay leaf, and add in the cream, stirring well. Then add in the shrimp and scallops. Bring back to a light simmer to heat through the scallops and shrimp.