Tugboat Chowder

  • Active Time 10m
  • Total Time 25m

Makes 8 servings


  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 cup bottled clam juice
  • One 14 1/2-ounce can chicken broth
  • 2 medium potatoes, peeled and cut into 1/4-inch cubes
  • 1 pound halibut fillet, cut into bite-size pieces
  • 1 pound uncooked medium shrimp, peeled, deveined and halved lengthwise
  • Two 12-ounce cans evaporated milk
  • 2 cups chopped fresh clams
  • 24 fresh oysters, shucked, with liquid reserved
  • 1 tablespoon chopped fresh thyme leaves
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley, for garnish


In a large saucepan or stockpot over medium-high heat, warm the butter until bubbling. Add the onion and celery and sauté until the onion is translucent, about 5 minutes.

Add the clam juice, chicken broth and potatoes and bring the mixture to a boil. Reduce the heat to medium and cook uncovered for 8-10 minutes, or until the potatoes are tender.

Stir in the halibut, shrimp, evaporated milk, clams, oysters and thyme. Cook for 5 minutes, or until the fish is opaque. Season with salt and pepper. Serve hot, in soup bowls, with a pinch of the fresh parsley sprinkled on top.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5408

nutrition information per serving

450 calories; 11g total fat; 221mg cholesterol; 555mg sodium; 28g carbohydrates; 1g fiber; 57g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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