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Irish Seafood Chowder

Source of Recipe

From "Real Irish Food" by David Bowers


Recipe Introduction

"We’re not interested in the authentically thin chowders of New England’s heritage. At any pub in Ireland worth its lunchtime credentials, you can get a bowl of thick and decadently creamy chowder, and the best ones are loaded with a range of seafood. Mussels are always present, and usually chunks of whitefish and perhaps some salmon, and sometimes a few shrimp and maybe clams. It’s a glorious meal, made all the better with the usual accompaniment of brown bread and butter. The creamy, buttery taste that underpins the flavor of the fresh seafood? That’s cream. And butter."

List of Ingredients

â—¦ ½ cup (1 stick) butter
â—¦ 1 large leek, white and part of the green, very thinly sliced and washed
â—¦ 1 medium yellow onion, diced small
â—¦ 1 small carrot, peeled and grated
â—¦ â…“ cup all-purpose flour
â—¦ 2 cups bottled clam juice
â—¦ 4 cups whole milk
â—¦ 1 cup dry white wine
â—¦ 1 cup light cream
â—¦ 8 ounces fish (such as salmon or whitefish or a mix of the two), cut in 1-inch pieces
â—¦ 8 ounces cooked mussels, without shells
â—¦ 8 ounces small cooked clams, without shells
â—¦ 4 ounces small shrimp, without shells (cooked or raw)
â—¦ Salt and pepper


Recipe

In a large stew or soup pot over medium heat, melt the butter and stir in the leeks, onion, and grated carrot. Cover the pan and cook the vegetables until completely softened but not at all browned, about 10 to 12 minutes, stirring once or twice.

Sprinkle the flour over the vegetables and stir to combine. Slowly stir in the clam juice or fish stock, adding it gradually to avoid lumps. Blend in the milk, wine, and cream, stirring continually to avoid lumps. Bring to a simmer and cook, stirring frequently for 10 to 15 minutes, until the soup is thickened and the vegetables are tender.

Add the seafood and heat through to cook any pieces that need it. Serve hot, with a sprinkle of parsley.

Makes 6 to 8 servings