Seafood Chowder

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 slices of bacon, diced
  • 2 tablespoons finely minced onion
  • 2 tablespoons butter
  • ¼ pound mushrooms, sliced
  • 3 cups milk
  • 1 cup heavy cream
  • teaspoons grated lemon rind
  • ½ teaspoon salt
  • ¼ teaspoon ground mace
  • teaspoon freshly ground black pepper
  • teaspoon ground basil
  • 1 pint shucked oysters or 2 cups (two 8-ounce cans) frozen oysters
  • ½ pound raw shrimp, shelled and deveined
  • 1 can (7 to 8 ounces) crabmeat, picked over and flaked
  • 1 egg yolk
  • 2 teaspoons chopped parsley
  • 2 tablespoons dry sherry


  1. Sauté the bacon and onion together until the onion is tender. Add the butter and mushrooms and cook for two minutes. Stir in the milk, all but two tablespoons of the cream, the lemon rind, salt, mace, pepper and basil.

  2. Bring the mixture slowly to a boil. Add the oysters, shrimp and crab-meat. Heat for about five minutes, until the shrimp turn pink.

  3. Beat the remaining cream with the egg yolk. Beat the mixture into the soup with a wire whisk. Heat the soup, stirring, until very hot, but do not boil. Add the parsley and sherry. Serve immediately.

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