Maritime Seafood Chowder

chowder-2.jpgThis Chowder is everything it should be. Rich, Hearty and FULL of fresh maritime seafood. I used left over beer+garlic juice from the mussels as my base, and finished it off with a little Old Bay Seasoning for extra flavour.


  • 2 cups 2% Milk
  • 2 cups heavy cream
  • 1/4 cup butter
  • 2 cups mussel beer+garlic juice from mussels
  • 3 filets haddock
  • 1 cup Atlantic bar clams
  • 1 cup pulled lobster meat
  • 1 1/2 cups small scallops
  • 1 cup cooked mussels
  • 1 1/2 large Shrimp, raw
  • 3 large carrots, peeled and sliced
  • 1 1/2 cups red potatoes, cut into bite size pieces
  • 1/2 large Spanish onion, chopped
  • 1 cup celery, sliced
  • 1/2 cup fresh parm cheese, grated
  • 1 tbsp. flour
  • 2 tbsp. garlic powder
  • 2 tbsp. old bay seasoning
  • 1 tbsp. dried thyme
  • salt n pepper to taste


  1. First you’re going to need to steam your mussels. I used 1 can moose pale ale, butter and garlic. Steam until cooked and drain juice. set aside.
  2. Next, add butter to large pot on medium heat. Once melted, add potatoes, carrots, celery and onions. Add thyme, garlic powder, old bay and salt n pepper. Cook until onions translucent and potatoes soft.
  3. Add mussel juice.
  4. Add raw shrimp, and all other seafood.chowder-1.jpg
  5. let simmer with cover on pot for about 5 minutes.
  6. Once you notice the shrimp take colour, add in milk and cream and stir. Next add parm cheese to thicken. let simmer for another 5 minutes.
  7. If chowder too thick add hot water. If not thick enough, mix 1 tbsp. of flour with some hot water and create a paste, then add to chowder.
  8. Once you have desired thickness, top with salt n pepper an old bay seasoning and enjoy.

chowder 3