Seafood Chowder Supreme

Unwrap seafood and place in a colander set over a bowl to catch any juices from thawing, set aside.

In a large Dutch oven over medium heat, cook bacon until well browned. Turn heat to medium-low and add 2 tablespoons of the butter and the onions and garlic. Cook, stirring occasionally, until the onions are soft and translucent (and have soaked up all the yummy bacon drippings), about 10 minutes.

Add celery, carrots, potatoes, thyme, salt, pepper, and smoked paprika and cook for 10 minutes. Pour in clam juice, bring to a boil then reduce heat and continue to simmer, uncovered, until vegetables are tender, about 20 more minutes. Pour in any juices from the bowl underneath the seafood, but don’t add the seafood yet.

Meanwhile, in a small saucepan over low heat, slowly melt the remaining 8 tablespoons butter then whisk in flour. Cook and stir over low heat for about 3 minutes, then slowly ladle in about 1 cup or so of the hot clam broth while continuing to stir the roux. Once the hot broth is incorporated, pour this mixture back into the broth in the Dutch oven and stir to combine. Bring back to a low simmer and let it thicken for a few minutes.

Finally, stir in the heavy cream and seafood, with any additional juices from under the seafood. Slowly bring it back to a simmer for 5 or 10 more minutes or until heated through and seafood is cooked (opaque). Taste for salt and pepper, and serve!