Ingredients:

  • 115g thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, sliced thin
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 450g Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 480ml seafood stock
  • 120ml dry white wine
  • 480ml heavy cream (36% milkfat)
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp Old Bay seasoning
  • 225g large shrimp, peeled and deveined
  • 225g fresh cod, cut into 1-inch chunks
  • 225g bay scallops
  • 185g canned minced clams with juice
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 2 tbsp fresh chives, garnished

Instructions:

  1. Place 115g diced bacon in a large pot over medium heat. Cook 5-7 mins until crispy and fat has pooled. Note: Starting in a cold pot helps the fat render before the meat burns.
  2. Add 1 large diced onion and 2 sliced celery stalks to the bacon fat. Cook 5 mins until the onions turn translucent and soft.
  3. Stir in 3 cloves minced garlic and 2 tbsp unsalted butter. Sauté for 1 min until the aroma hits your nose. Note: Don't let the garlic brown, or it will turn bitter.
  4. Pour in 120ml dry white wine. Scrape the bottom with a wooden spoon until all the brown bits (fond) dissolve.
  5. Add 450g cubed potatoes, 480ml seafood stock, 1 tsp thyme, 1 bay leaf, and 0.5 tsp Old Bay. Simmer 10-12 mins until potatoes are fork tender but not falling apart.
  6. Pour in 480ml heavy cream. Bring to a gentle simmer until small bubbles form around the edges. Note: Do not let it reach a rolling boil!
  7. Stir in 225g shrimp, 225g cod chunks, 225g bay scallops, and 185g canned clams with their juice.
  8. Reduce heat to low. Cook 3-5 mins until the shrimp turn pink and the cod flakes easily.
  9. Remove the bay leaf. Stir in 0.5 tsp salt and 0.25 tsp white pepper. Garnish with 2 tbsp fresh chives.
  10. Let the pot sit for 2 mins off the heat until the flavors settle and the broth slightly thickens.