Seafood Chowder

Serves 6


  • 40g butter, coarsely chopped
  • 200g rindless streaky bacon, chopped
  • 2 celery stalks, finely chopped
  • ½ onion, finely chopped
  • 120ml dry white wine
  • 1kg clams
  • 750ml chicken stock
  • 850g potatoes, peeled, quartered and thickly sliced
  • 125ml cream
  • 1 bay
  • 250g fish
  • 250g prawns
  • 2 tbs coarsely chopped flat-leaf parsley, plus extra to serve
  • Sao biscuits, to serve


Melt butter in a large saucepan over high heat. Add bacon, celery and onion, and sauté until vegetables are softened, allow about 10 minutes. Meanwhile, bring wine to the boil in a separate pot add clams, cover and steam for a few minutes or until they pop open. Strain through a fine sieve, adding the cooking liquor to the vegetables along with the stock. Bring to the boil over medium-high heat, add potato, cream, bay and simmer gently until the potato is tender. When cooled, remove the clams from their shells keeping a few in the shell for garnish and set aside. When the potatoes are cooked, coarsely breaking them up with a firm whisk. Stir in fish and prawns and simmer for 2 minutes then stir in clams and parsley. Serve scattered with crumbled crackers.

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