Seafood Chowder

This stunning seafood chowder recipe is the perfect comfort food dish for a chilly night, a seafood soup packed to the brim with a medley of clams, prawns, red snapper and crab meat.

  • Beginner
  • Serves 4
  • 45 minutes
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What you’ll need

  • 230g Red snapper misshapes
  • 230g Peeled king prawns- cooked
  • 227g White crab claw meat
  • 1000g Meretrix Clams- whole shell
  • 1 White onions, diced
  • 2 Garlic cloves, thinly sliced
  • 1 Sprig fresh thyme
  • 200ml White wine
  • 2 tbsp Unsalted butter
  • 2 Carrots, peeled and diced
  • 2 Celery sticks, diced
  • 1 Bulb of fennel, fronds reserved and finely chopped, bulb diced
  • 720g Red potatoes, cut into ¾ inch pieces
  • 460ml Double cream
  • 2 tsp Old Bay Seasoning
  • Salt & pepper
  • Crusty bread, to serve

Let's Cook!

Seafood Chowder
Step 1

Heat half of the oil in a large saucepan over medium-high. Add half of the onion, the garlic, and thyme and cook until the onion is soft, 3 minutes. Add the clams, half the wine, and 237 ml water and cover. Cook until the clams open, about 12 minutes. Remove from heat and, using tongs, transfer the clams to a bowl. Strain the cooking liquid through a sieve and reserve. Discard the solids.

Seafood Chowder
Step 2

Once the clams are cool enough to handle, remove the meat from the shells, discarding the shells.

Seafood Chowder
Step 3

Add the remaining oil and the butter to the pan, add the remaining onion, carrots, celery, and fennel. Season with salt and cook until the vegetables are slightly soft. Stir in the remaining wine and cook until reduced by half. Stir in the flour and cook for 2 to 3 minutes. Slowly stir in the reserved clam cooking liquid and the heavy cream. Add the potatoes and cook for 13 minutes.

Seafood Chowder
Step 4

Season the fish and prawns with salt and pepper and old bay seasoning add to the saucepan along with the reserved clam meat and the crab. Cook until the fish are just cooked through and the prawns are pink, about 3 minutes. Season with salt and pepper. Stir in the fennel fronds and divide the chowder among bowls. Serve with crusty bread.

How it's done!

Wild White Meretrix Clams

Fish used in this recipe

Wild White Meretrix Clams


From £6.70
Wild Cooked British Whelk Meat

Alternatively you can try

Wild Cooked British Whelk Meat


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