Author: Canadian Living

The inspiration for this recipe was to have as much seafood as possible in one dish; my partner loves seafood and cannot get enough. I serve this dish in a large tureen in the middle of the table and let everyone serve themselves "family style". I serve with a great glass of cold white wine and everyone has a great time.

  • Portion size 8 servings
  • Credits : kaye broens


  • 4 teaspoons salt
  • 6 cups chicken stock
  • 1/2 cup white wine
  • 2 garlic cloves crushed
  • 2 teaspoons white pepper
  • 1 lb clam in shell
  • 1 leek white part only
  • 1 red onion
  • 8 bacon
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1/2 cup flour
  • 2 cups milk
  • 2 lbs red potatoes
  • 1 lb large prawns peeled
  • 1/2 lb salmon fillet
  • 1/2 lb peppered smoked salmon
  • 1/2 lb halibut fillet
  • 1/2 lb Rock fish fillet in season
  • 1/2 lb Calico scallop
  • 2 cups sifted flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons fresh dill chopped
  • 3 tablespoons grated lemon zest
  • 2 tablespoons butter
  • 1 cup milk approximately


Seafood Chowder: In a medium pot bring to a simmer the white wine, 2 cups of the chicken stock, water, garlic, salt and pepper. Once simmering adds clams and cover for 2 minutes or until the clams steam open. Remove from heat and remove the clam meat from the shells, discard the shells and reserve the liquid. In large Dutch Over sauté diced red onion and diced bacon in olive oil and butter over medium heat. When cooked but not browned or crispy, remove onion and bacon from pot about 5 minutes. Remove pot from heat and stir in flour to make a thick paste (roux). Return to low heat and very slowly add milk, the remaining chicken stock and liquid from the clams stirring constantly with a whisk to remove all lumps and make the chowder base very smooth. Continue to simmer on a low heat. Cut the potatoes into bite sized pieces leaving the skins on and add to the stock, add the cooked bacon and onions and simmer on a low heat for 20 minutes. Cut the salmon, smoked salmon, halibut and sole into bite sized pieces and add to stock. Simmer for 10 minutes. Add the peeled prawns, scallops and clams and bring to a simmer for 10 minutes. Prepare the Dumplings: In bowl, whisk together flour, parsley, baking powder, salt, dill and lemon zest. Using pastry blender or 2 knives cut in butter to the flour until it resembles coarse crumbs. Using a fork, stir in enough milk to make sticky spoonable dough. Using a large spoon, drop spoonfuls of the batter onto simmering chowder leaving space around each Dumpling. Cover and cook, without lifting lid, for 20 minutes or until dumplings are no longer doughy underneath. Garnish Chowder with lemon peel swirls and fresh dill. Serve in a large dutch oven or tureen in the center of the table ?family style?; allowing guests to help themselves.
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West Coast Seafood Chowder with Lemon and Dill Dumplings