This chowder is a close cousin to my clam chowder, but it’s got more cream and more chunks. I used clams and oysters because I had them, and added scallops because I like them. You can use almost any combination of fish and shellfish.
4-5 strips bacon
2 large leeks
1 medium baking potato, diced small
1 cup clam juice
1-2 cups chicken stock, depending on how thick you like your chowder
½ lb. scallops
20-25 raw oysters
1 cup frozen corn
1 cup chopped clams (cooked)
½ cup heavy cream
½ cup milk
½ cup chopped parsley
ground pepper to taste
1. Over low heat, saute the bacon until it’s crisp. Take it out of the pan, drain the excess fat, and sauté the leeks in what’s left until they’re soft, about 10 minutes.
2. Add the potato to the leeks, and cook another minute or two. Add the clam juice and chicken stock. Bring to a boil, cover, simmer until the potato is very soft, 15-20 minutes. Meanwhile, chop the bacon quite small.
3. Add the scallops and oysters, and cook just until the seafood is cooked through, about 5-7 minutes. Add the bacon, milk, cream, corn, parsley, and clams, and heat it just long enough so it’s hot. Finish with parsley and pepper to taste.