Irish Seafood Chowder Recipe

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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