Recipes

Seafood Chowder

Ingredients

6 Portions

Clam and Mussel Stock

  • 1 Each Shallot
  • 200g Fresh Mussels
  • 200g Fresh Clams
  • 200 ml White Wine
  • 150 ml Water
  • 1 each Bay Leaf
  • 1 each Small bunch of thyme

Chowder

  • 400 ml Clam and Mussel Stock
  • 500 ml Chicken Stock
  • 1 each Onion, diced
  • 5 each Celery Sticks, diced
  • 2 each  Potatoes, diced
  • 1 each Carrot, diced
  • 400g Cubed fish, a firm fish like salmon or monkfish is best
  • 100 ml Cream
  • 50 g Butter
  • 50 g Salt and Pepper
  • 50 g Chopped Thyme
  • 50 g Chopped Parsley
  • 5 pinch Cayenne Pepper
  • 100ml Olive Oil
  • 1 squeeze Lemon

           

Clam and Mussel Stock METHOD

  1. Begin by washing the clams and mussels well in cold running water.
  2. In a hot pot, pour in the wine, allow to boil for 2 minutes to get rid of the alcohol. Add the shallots, thyme, bay leaf and water.
  3. Bring the liquid back to a rapid boil and add the Clams and Mussels. Cover the pot and continue to boil until the shellfish are all open, about 2-3 minutes.
  4. Remove from the heat immediately and strain the liquid into a container or bowl. Before adding this stock to your chowder it’s a good idea to pour it through a fine sieve or cloth.
  5. Allow the shellfish to cool a little before removing them from the shells, discard any that are unopened. Set the meat aside to add to your chowder later.

Chowder Method

  1. In a large Pot melt the butter over a moderate heat. Add the chopped thyme, onions, celery and carrot and season.
  2. Turn these vegetables over for a few minutes. Now add both stocks , bring this to a simmer and add the potatoes, simmer for a further 10 minutes or until the potatoes are cooked.
  3. Now add the cream and a little squeeze of lemon, just to taste before adding the diced fish and the mussel and clam meat you set aside earlier.
  4. Simmer for a further 2-3 minutes before serving. Garnish with some freshly chopped parsley, a pinch of cayenne and a prawn if you wish.
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