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Alaska Seafood Chowder Recipe - Cooking Index

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Alaska Seafood Chowder

After a winter indoors, the low tides of April offer a welcome excuse to get outside and go clamming. Fresh clams, added to whatever seafood you find as you clean out your freezer, are key ingredients of a great chowder.

Type: Fish
Courses: Soup

Recipe Ingredients

1 cup 237mlClams - (to 1 1/2)
6 cups 1422mlAssorted fish - (2 1/2 lbs) = (halibut, salmon, cod, rockfish to Whatever's in the freezer!)
1 cup 30g / 1.1ozShelled crab - (to 2)
5   Strips bacon
2   Onions - chopped fine
2   Celery stalks - chopped fine
6   Potatoes - (to 8) - peeled, cut small (medium)
2 cups 474mlChicken broth
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1   Evaporated milk
1 cup 237mlMilk
8 tablespoons 120mlFlour

Recipe Instructions

Cook clams in liquid (water or clam juice) for several hours until tender. Cool and chop.

Dice the bacon and fry in large pot until brown, then add onion and celery. Add chicken broth, chopped clams and crab, potatoes and seasoning. When potatoes are tender, add cubed fish to boiling mixture and simmer for 5 minutes (do not overcook).

Blend flour into evaporated milk and regular milk. Add mixture to pot, but do not boil after adding milk. When chowder thickens, it's ready to eat. Add additional salt and pepper to taste.

"Alaska Department of Fish and Game at"


Average rating:

8.3 (3 votes)

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