Authentic Lazarus Chowder Recipe Straight from New England

Lazarus chowder is a classic creamy New England seafood stew filled with potatoes, corn, clams, and fish. This hearty, comforting chowder is deliciously flavored with salt pork, onion, celery, milk, and cream. While every chef has their own take, this authentic Lazarus chowder recipe uses traditional ingredients and methods to recreate the signature taste and texture of this regional favorite.

Chowders date back centuries in New England cuisine. This rich, satisfying Lazarus chowder showcases the bounty of the North Atlantic coast. Succulent clams and white fish like cod or haddock are simmered in creamy, butter-enriched broth along with potatoes, corn, and smoky pork flavor. Follow this easy recipe and top tips to make the ultimate pot of Lazarus chowder.

Ingredients

• 3 slices bacon, diced
• 1 onion, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 1 lb skinless cod or haddock, cut into chunks
• 12 oz canned corn kernels
• 1 pint shucked clams with juice
• 1 cup clam juice or fish stock
• 1 cup heavy cream
• 2 cups whole milk
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper to taste

Directions

1. In a large pot, cook bacon over medium heat until crisp. Remove bacon, reserving drippings.
2. Sauté onion, celery, and garlic in bacon fat 2-3 minutes.
3. Add potatoes, cod, corn, clams, clam juice, cream, milk, bay leaf, thyme, salt and pepper. Bring to a simmer.
4. Reduce heat to medium-low and cook 20 minutes until potatoes are tender and fish is opaque.
5. Remove bay leaf. Garnish chowder with crumbled bacon before serving.

Key Tips for Lazarus Chowder

Follow these tips for the most authentic flavor and texture:

• Use Russet or Yukon Gold potatoes. Starchier potatoes break down and thicken the broth.
• Simmer slowly to allow flavors to meld.
• Be careful not to overcook the fish. It should be just opaque throughout.
• Add corn and clams at the end to retain freshness.
• Garnish with oyster crackers, parsley, or paprika.

Storage

Store leftover Lazarus chowder:

• Refrigerate in airtight container up to 4 days.
• Freeze for up to 3 months. Thaw in refrigerator before reheating.
• Reheat gently on stove or in microwave until steaming.

Serving Suggestions

Serve Lazarus chowder:

• With crusty bread, rolls, or biscuits
• Topped with a pat of butter
• With a crisp green salad
• In sourdough bread bowls
• Accompanied by beer or wine

Garnish with extra bacon crumbles, parsley, oyster crackers, or a dollop of sour cream.

Conclusion

For an authentic taste of New England, make this time-honored recipe for Lazarus seafood chowder. Hearty potatoes, sweet corn, briny clams, and flaky white fish are simmered in a creamy, buttery broth for the ultimate comforting bowl. Follow the easy steps and pro tips for chowder that looks, tastes, and feels like a slice of coastal tradition. Enjoy big bowls of this scratch-made Lazarus chowder with friends and family.

FAQs

Q: Can I use canned clams? A: Yes, you can substitute canned chopped clams along with the juice. Q: What kind of fish works best? A: Cod and haddock are traditional, but any thick white fish like halibut will work. Q: Is bacon necessary for the flavor? A: The bacon adds a smoky, salty depth. If avoiding pork, add 1 tbs smoked paprika. Q: Can I substitute milk for the cream? A: Yes, you can use all whole milk. The chowder won't be quite as creamy. Q: Should I use seafood stock instead of clam juice? A: Clam juice is best for flavor, but a fish stock also works well. Make this authentic Lazarus chowder recipe for a quintessential New England meal!