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• ½ # bacon ends and pieces, diced or smoked pork jowl

• 2 T. butter

• 2 ribs celery, small dice

• 1 onion, small dice

• 3 cloves garlic, minced

• 2 T. flour

• 4 C. clam/seafood stock

• 2 medium potatoes or 1 large potato, peeled and diced

• 2 sprigs thyme, fresh

• 1 bay leaf

• 2 C. heavy cream

• 1 x 6.5 oz can chopped clams

• 4 oz. cod, thick chunks

• 4 oz. smoked salmon, thick chunks

• 18-12 greentip mussels or ½ # PEI mussels or ½# shrimp, shell on or off

• Salt and pepper

• Crusty bread for serving


1. In a dutch oven over medium low heat, add the butter and the bacon and cook until the bacon is rendered and brown. Remove the bacon the place on a paper towel to drain. Leave the fat in the pot.

2. Add the celery, onion, and garlic and potatoes. Cook until the vegetables begin to soften. Add the flour and cook until the starch has subsided.

3. Add the clam/seafood stock, thyme and bay leaf. Cook until the potatoes are tender and cooked through. Add the cream and clams and continue cooking until hot and thickened slightly. Add the cod, salmon, and mussels, cover with a lid and cook 3-5 minutes until the fish is cooked through. DO NOT STIR – IT WILL BREAK UP THE FISH! Add the bacon/jowl, check for seasoning and serve immediately with crusty bread.