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!

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.

Step 2

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

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.

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.