Inspired by Larsen’s Fish Market on Martha’s Vineyard, this adaptable seafood chowder delivers rich coastal flavor by combining clam juice, seafood stock, and a separate-roux method designed to keep seafood tender.

The Secret Behind Larsen’s Iconic Chowder Technique

Every traditional chowder relies on three fundamental elements: potatoes, cream, and a main protein or vegetable, giving the soup its classic body and comforting texture. While natural starches from potatoes help thicken the broth, many recipes build additional body with a roux—a cooked blend of flour and butter. The culinary team at Larsen’s cooks the roux in a separate pan and whisks it into the broth right before serving. This technique yields an exceptionally silky broth, offers complete control over thickness, and keeps the seafood perfectly tender rather than gloppy.

Adapting Seafood Chowder for Shellfish Allergies

You can easily modify this chowder for guests with shellfish allergies without losing its comforting body or depth. Replace the clam juice with homemade fish stock or a mild vegetable stock. If squid or cuttlefish are safe options for your guests, they serve as excellent replacements. Otherwise, increase the quantity of white fish and use a diverse selection—such as cod, halibut, monkfish, sea bass, or swordfish—to build robust texture and flavor.

Key Troubleshooting Tips for Flawless Execution

Preventing Overcooked Seafood

Seafood becomes rubbery when exposed to prolonged heat. Always add fish and shellfish during the final stage of cooking and stir gently. The ingredients require only a few minutes in the hot broth to heat through thoroughly.

Managing Salt Levels

Store-bought stock and clam juice typically contain high amounts of sodium, making additional salt unnecessary early in the process. Taste the broth only after whisking in the roux, and adjust the seasoning carefully based on the final balance.

Preventing Dairy Separation

Exposing dairy to intense heat causes broth to split and break down. Maintain a gentle simmer after adding the roux to cook off any floury taste. Avoid a full, rapid boil, which degrades the dairy texture and toughens delicate fish.