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Santa Cruz’s Headquarters for Crab 🪣 🦀 come on down

Seafood Chowder

Seafood ChowderSeafood ChowderSeafood Chowder

Who doesn't love a good Seafood Chowder!? Especially during the "cold" California winter months. We hope you enjoy our take on what is a classic Seafood Chowder that's perfect for family gathers or a night in by yourself.

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  • 1 Whole Dungeness Crab
  • 6 Clams
  • 6 Mussels
  • 4 Scallops
  • 1/4 lb Swordfish
  • 3 Cups Fish Stock
  • 2 Cups Half and Half
  • 2 Cup Potatoes
  • 3 TBSP Butter
  • 2 TBSP Olive Oil
  • 1 Medium White Onion
  • 1 Medium Carrots
  • 1 Stalk Celery
  • 1/4 Cup White Wine
  • 1 TBSP All-Purpose Flour
  • Salt and Black Pepper to taste
  • Parsley (optional)

Step One:

Place Dungeness Crab in a large pot with 2 cups of water. Cover with lid and let simmer until Crab turns bright red (if you cooked crab skip this part).

Step Two:

Prep ingredients. Finely chop Carrots, Celery, and White Onions.  Cut Potatoes into half inch cubes. Slice Swordfish into one inch cubes.

Once Dungeness Crab is cooked, crack and remove meat from the shell.

Step Three:

Add Olive Oil to a large pan over medium heat. When Olive Oil  is hot, cook Celery, White Onion, and a pinch of Salt (takes about 5 minutes).

While vegetables are cooking, heat another small pan over medium heat to make roux. Add 2 tbsp Butter to heated pan. Once melted whisk in Flour until mixture is fully incorporated and starts to turn golden brown.

Once vegetables are cooked add a splash (3 oz) of White Wine and stir until reduced.

Step Four:

Add Fish Stock and let it come to a boil. Once boiling, add Potatoes, and let simmer. When Potatoes are soft add in Swordfish and Scallops, cooking until it becomes a Swordfish becomes white/almost tofu looking.

Step Five:

Add in Clams, Mussels, and Half and Half cooking they start to open. Once opened turned off heat.

Add in cooked Dungeness Crab meat and a tablespoon of Butter. Seasoning with Salt and Pepper to taste. Garnish with Parsley (optional).


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Local Dungeness Crab Alfredo 🦀❤️
It always warms our hearts so much to hear how much our customers love the CSF Club. 🥺❤️ To learn more about the Club and get seafood delivered to your doorstep, check out the link in our bio. 🔗
What's better than a Seafood Chowder for a festive warm cozy holiday meal!? 🔥🥣 Learn more and see the full recipe on the Brainfood Blog. Link in bio 🔗
Make your next meal super tasty without all the work! 🔥 Our house-made Cioppino sauce will get your guests’ tastebuds buzzing! 🐝👅 Made with love by Hans himself with Tomatoes, Garlic, Onion, Clam Juice, Soy Sauce, and some other delicious ingredients. 😉 You can find our H&H original Cioppino jars in 💥 LIMITED SUPPLY💥 at our main location in the Santa Cruz Harbor plus all the shellfish & fish to add for an amazing meal! 🐚 🦐 🦑 🐟 Our hours for the holidays are: 🎄 Christmas Eve: 9 AM - 2 PM 🎄 Christmas Day: Closed We’re wishing you all a very happy holiday! ❤️
Spreading a little extra Fishmas cheer with these hand-crafted redwood King Salmon ornaments. 🐟🎄 These beauties are made by one of our wonderful customers, all from salvaged redwood! We have magnets and keychains as well.🔑 They’d even make a great little token to go along with an H&H Gift Card 💳 or CSF Club Membership 📦 for the seafood-lover in your life. 🎁✨ Wishing you all a very Merry Fishmas from all of us here at H&H! ⚓️🦀
Local Dungeness Crab season is almost here! 🦀🦀 We still have Live Dungeness Crab from up North available at our main location in the Santa Cruz Harbor. We’re hoping to get local Dungeness Crab this week! 🤞🏽 Fishermen are allowed to drop/pre-soak their pots today and we are allowed to land them on Thursday. Due to the stormy weather & safety conditions ⚠️🌊 though, it’s hard to say exactly when we’ll get them in. 🌧 When we do get local Dungeness Crab in we’ll be sure to let you know. Want to be the first to know? Sign up for our text alerts by texting hhfreshfish to (984) 205-2382. 📲🦀