Seafood Chowder

Ingredients:

· 1 Shallot

· 200g Fresh Mussels

· 200g Fresh Clams

· 200ml White Wine

· 150ml Water

· 1 Bay Leaf

· 1 each Small bunch of thyme

Chowder:

· 400ml Clam and Mussel Stock

· 500ml Chicken Stock

· 1 Onion, diced

· 5 Celery Sticks, diced

· 2 Potatoes, diced

· 1 Carrot, diced

· 400g Cubed Fish, a firm fish like salmon or monkfish is best. You can use some smoked fish to add a little more flavor. The clams and mussels removed from the shells. A Dublin Bay prawn makes a nice garnish

· 100ml Cream

· 100g Butter

· 100g Plain Flour

· Salt and Pepper

· Chopped Thyme

· Chopped Parsley

· 5 pinch  Cayenne Pepper

· 100ml Olive Oil

· 1 squeeze of Lemon

Clam and Mussel Stock Method:

· Begin by washing the clams and mussels well in cold running water.

· 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.

· 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:

· In a large Pot melt the butter over a moderate heat.

· Add the chopped thyme, onions, celery and carrot and season.

· Turn these vegetables over for a few minutes. Now reduce the heat under the pot and add the flour.

· Cook over a low heat for 3-4 minutes, turning all the time ensuring that the flour has soaked up all the butter.

· Now add both stocks and continue stirring all the time. Bring this to a simmer stirring all the time to avoid lumps.

· Now add the potatoes and simmer for a further 10 minutes or until the potatoes are cooked.

· Now add the cream, which is optional and a little squeeze of lemon, just to taste before adding the diced fish and the mussel and clam meat you set aside earlier.

· 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.

Enjoy!