New England seafood chowder inspired the flavors here, but we've enhanced them further with Gruyère cheese and a crispy crumb topping. We like the combination of shrimp, cod and crab, but feel free to experiment with other types of seafood--scallops, clams and mahi-mahi would also work well.

Jessie Price
Source: EatingWell Magazine, September/October 2010


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, stock (or clam juice), 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.

  • Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyere and half the dill.

  • Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyere and the remaining dill. Sprinkle the breadcrumb mixture over the casserole.

  • Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.


Make Ahead Tip: Bake the casserole, let cool for 1 hour, cover and refrigerate for up to 1 day; let stand at room temperature for 30 minutes, then reheat at 400°F for 40 minutes.

Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.

Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at

We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the dark tract with the knife tip.

Nutrition Facts

380 calories; protein 34.7g; carbohydrates 31.5g; dietary fiber 2.9g; sugars 3.6g; fat 12.6g; saturated fat 5.8g; cholesterol 171.8mg; vitamin a iu 889.5IU; vitamin c 10.1mg; folate 55.7mcg; calcium 410.8mg; iron 2.8mg; magnesium 63.5mg; potassium 611.6mg; sodium 1066.8mg; thiamin 0.2mg.

Reviews (14)

Read More Reviews
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Delicious and comforting We loved it even though my husband is not a big fan of casseroles - he raved about it. Used cod canned lump crabmeat and about a dozen shrimp I had leftover. Didn't use bottled clam juice as I dont care for it - used canned fish stock. Loved the crunchy topping. This is definitely going to be made again. Read More
Rating: 5 stars
Fantastic! It had the perfect blend of spices the flavors were rich and creamy and it was filling. My only complaint is I would have liked more breadcrumb topping. I will definitely make this again. Read More
Rating: 5 stars
I made this recipe and LOVED it. I did not find it more expensive than the listed price but did juggle the budget just a little- a bit more fish 2 oz less lump crabmeat some clams instead a bit less shrimp. But the proportions were not that far off. And I had leftover bread for breadcrumbs. I enjoyed the process of preparing it as well and my husband loved the end results as well. After trying this recipe I want to subscribe to the magazine. Read More
Rating: 5 stars
This recipie looks good. I am going to try it. Read More
Rating: 5 stars
OMG! YUM! I used cod scallops and crab. Used tarragon instead of dill. Had plenty of breadcrumb topping. Turned out to be quite a bit more expensive than the printed cost per serving however. Will definitely make this casserole again! Read More
Rating: 4 stars
New Favorite! Absolutely fabulous! I used fresh native cod frozen Argentine red shrimp langostinos (look like tiny lobster tails) and my own frozen clam juice that I save whenever I cook clams or mussels. I was worried that the cheese and Old Bay might overpower the flavor but the cheese just added a nice creaminess and the Old Bay was fine. My preference for fish in this casserole (or a seafood chowder) would be the most mild types such as cod haddock monk (would require cutting into small pieces as it is not a flaky fish) hake whiting flounder etc. fish and don't think I would like this with other more flavorful types such as mahi and striped bass (and certainly nothing oily like salmon etc.). Sea scallops would also be great in this. I may thin it and serve as a seafood chowder next time just for variety. Read More
Rating: 4 stars
Very tasty but heavy on the dill This was very tasty but I made some substitutions. I used butter to cook the leeks. I used dashi stock powder for the seafood stock. I substituted swiss cheese. Next time I would use half as much dill that was a little much for me. Cons: takes a long time Read More
Rating: 5 stars
Best flavored Chowder ever!!! I make a double batch of this eat the first batch as a soup (skipping the casserole steps) and then use leftovers as the casserole or freeze for later. Amazing both ways. This is the best flavor profile for chowder I have ever had!! Pros: Amazing Flavor! Cons: Quite a few steps but definately worth it! Read More
Rating: 5 stars
Perfect This dish was awesome. I followed the recipe and included my own modifications to suit my taste. I am not a fan of dill or celery so I added mushrooms and tarragon. Lastly I seasoned to my taste and it was absolutely perfect:). Thanks so much for sharing this recipe because it will definitely be a favorite of mine. Oh and for the leftovers since it makes 8 servings I simply packed the rest up in individual containers and put in the freezer for quick grab and go lunches... Read More