Seafood Chowder (Segretto Saucepan Edition)

Rich, creamy, and brimming with the ocean’s finest, seafood chowder is a comfort classic that feels both indulgent and inviting. Cooking it in the Segretto Mini Cast Iron Saucepan transforms the experience: its even heat coaxes flavor from bacon and vegetables, while its enamel finish ensures a smooth simmer for the cream and stock. Scaled for an intimate serving, this version delivers the depth of a restaurant chowder with the charm of being prepared—and presented—straight from your gradient red Segretto pan. Perfect for cozy dinners or a striking starter at the table, it’s proof that big flavor can come from a small but mighty pan.

Ease of Preparation: Easy
Yield: 2 servings

Ingredients:

• 1 cup (240 ml) Fumet (fish stock)

• 1.5 ounces (45 g) bacon, chopped

• 1 medium yellow potato, medium dice

• ½ large onion, finely chopped

• 1 celery stalk, finely chopped

• 1 ½ cups (360 ml) whipping cream

• 3–4 clams, cleaned

• 4 ounces (113 g) sea bass, skin removed, small dice

• 3–4 mussels, cleaned

• 1 tablespoon (15 ml) chopped chives, to garnish

• 2 tablespoons finely diced red bell pepper, to garnish

• Salt, to taste

Method:

1. Prepare the Fumet
   In the Segretto saucepan, simmer the fumet until reduced by about one-third. Keep warm.

2. Render the Bacon
   Wipe the pan quickly, then add chopped bacon. Cook over medium heat until the fat renders and the bacon turns golden.

3. Sweat the Vegetables
   Add potatoes, onion, and celery. Stir and cook until onions turn translucent, taking care not to brown (the cast iron holds steady heat, so keep the flame low).

4. Build the Base
   Pour in the cream. Simmer gently until it thickens slightly and coats the back of a spoon.

5. Combine Stock & Cream
   Stir in the reduced fumet. Bring just to a simmer.

6. Cook the Seafood

   • Add clams; cover and cook for 2 minutes.

   • Add diced sea bass; cook for 1 minute.

   • Add mussels; cover again and cook 1–2 minutes, or until shellfish open and fish is opaque.

7. Finish & Serve
   Season lightly with salt. Ladle into warm bowls. Garnish with chives and diced red bell pepper for freshness and color.

Notes for Segretto Use:

• The cast iron’s heat retention means you can cook at lower flame settings—avoid boiling the cream too vigorously.

• Since it’s a mini pan, this batch is perfect for two hearty servings or as a starter for four.

• Serve directly from the Segretto for a rustic, table-ready presentation—the gradient red enamel adds flair.