Chowdah this world

Legendary restaurant recipe

Skull Creek Boathouse: SCB Seafood Chowder

Start a new holiday tradition with this local spin on a New England classic.

It seems every state on the East Coast has its own “best-ever” variety of clam chowder. Some bases are creamy, others are thick. The broth of some is a bold red while others are clear with clam juice. Our favorite local take on the popular and versatile soup is the SCB Seafood Chowder being ladled at Skull Creek Boathouse. Made with fresh ingredients such as shrimp and fish from local waters, it’s the perfect soup to enjoy while stuffing stockings or while tidying up the paper, tissue and cardboard bomb that exploded in the living room. It also holds up well when reheated, allowing you to savor the local flavors well after the Prosecco and egg nog have run dry. Special thanks to Nick Unangst, corporate chef for SERG Restaurant Group, for sharing the restaurant’s famous recipe, scaled-down for home use.


4 sticks unsalted butter

2 1/2 cups celery, diced small

2 1/2 cups yellow onion, diced small

1 1/2 cups flour

1 1/2 quarts half and half

1 quart chopped sea clams (may used canned)

1 1/2 cups clam consommé

1 1/4 teaspoons sugar

2 1/4 teaspoons black pepper, fresh ground

2 1/2 teaspoons Kosher salt

2 cups potatoes, peeled and diced medium

1/4 pound fresh local shrimp, chopped

1/4 pound fresh scallops (Bay or chopped Sea)

1/4 pound fresh local white fish (grouper, flounder, bass, etc.)

1 cup fresh parsley, chopped (garnish)


[1] Sauté celery and onions in butter until soft and translucent. Add flour to make roux. [2] Slowly add half and half, stirring constantly to avoid lumps. [3] Add sea clams, clam consommé, sugar, pepper and salt. Reduce and simmer for 10 minutes. [4] Steam potatoes to just tender. Steam shrimp, white fish and scallops. Combine all ingredients and garnish with parsley. Serve with oyster crackers or garlic bread.

Soup-er sunset

The next time you’re looking to treat an out-of-town guest to a unique Lowcountry experience, request an outdoor table before sunset at Skull Creek Boathouse. Order a cup of SBC Seafood Chowder ($5.75) to go along with your meal and enjoy the unmatched beauty of Skull Creek at nightfall. You can also order a quart to go for $18.50.

Similar Posts