Lots of Seafood Chowder

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  • 6 oz slab bacon, cut into 1/2 in pieces
  • 2 tbsp butter
  • 2 large onions, diced
  • 1/4 cup flour
  • 2 cups clam broth or juice
  • 4 white potatoes, peeled and diced
  • 2 sweet potatoes, peeled and diced
  • 1 1/2 tsp thyme
  • Salt and ground black pepper
  • 1/2 lb shucked clams
  • 1/2 lb haddock, cut into 3/4 in chunks
  • 1/2 lb Maine shrimp, peeled and de-veined
  • 1/2 lb scallops
  • 1/2 lb shucked oysters
  • 4 cups half-and-half
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  • 1

    In a large stockpot over medium heat, cook the bacon until browned.

  • 2

    Add the butter and onions, and cook for 10 minutes.

  • 3

    Add the flour and stir until well combined.

  • 4

    Add 2 to 3 cups broth.

  • 5

    Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes.

  • 6

    Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes.

  • 7

    Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

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