Living in Maine, I’m blessed to have fresh seafood markets around most every corner. This recipe combines a variety of seafoods in a creamy, rich broth and it topped with a crusty, buttery pastry. You could use all shrimp or a fish-shrimp mixture to cut down on the cost, but the variety of the fruits de mer are well worth the price.
This clam chowder is a creamy, flavorful soup without the added thickness of flour. The longer it sits, the tastier it becomes, so it can easily be made a day ahead. Curl up with a bowl when the next Nor’easter blows or on a snowy night this winter.