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Seafood Chowder With Crispy Bread Crumbs

Seafood chowder with crispy bread crumbs
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs. Spread on a rimmed baking sheet and bake, tossing once, until golden, 6 to 8 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large saucepan or Dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the wine and cook until reduced by half, about 2 minutes more. Add the clam juice and 1 ½ cups water and bring to a boil.
  3. Add the fish and clams to the saucepan and simmer gently, covered, until the fish is opaque throughout and the clams have opened, 4 to 6 minutes. (Discard any that remain closed.)
  4. Stir in the half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 1 to 2 minutes. Serve sprinkled with the parsley and bread crumbs.
By January, 2011

Nutritional Information

  • Per Serving
  • Calories 390
  • Fat 19g
  • Sat Fat 6g
  • Cholesterol 108mg
  • Sodium 562mg
  • Protein 37g
  • Carbohydrate 14g
  • Sugar 2g
  • Fiber 1g
  • Iron 10mg
  • Calcium 154mg
What does this mean? See Nutrition 101 .

Quick Tip

Before using clams in this or any other recipe, rid them of sand and grit by scrubbing them well with a brush under cold running water.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.