Monks' Famous Seafood Chowder

Mar 01 2023

Make the seafood chowder that is the signature dish of Monks' Bar and Restaurant in the village of Ballyvaughan, in County Clare, West Ireland.

Ingredients

8 to 10 fresh mussels , (scrubbed and cleaned; discard any that are open)*
1
-pint fish stock or clam juice
1
-pint milk
1
-pint heavy cream
½
lb. total mixed fresh diced carrots, diced green beans, peas, and corn
1
tbsp. cornstarch (dissolved in 3 to 4 tbsps. water)
1
lb. mixed fresh fish fillets (such as hake , cod, haddock or salmon, cut into coarse chunks)
¼
lb. fresh shrimp (peeled, deveined and cut crosswise into ½-inch pieces)
Garnish: Lemon wedges

Step 1
Gather the ingredients.
Step 2
Bring 1/4-inch water with a splash of white wine to a boil in a small sauce saucepan.
Step 3
Add mussels, cover, and steam until just open, about 2 to 3 minutes. Try not to overcook the mussels as they tend to get rubbery in texture with too much heat.
Step 4
Remove mussels with a slotted spoon and when cool, remove from shells, coarsely chop and set aside.
Step 5
Combine the fish stock (or clam juice) and milk in a large pot and bring to a simmer.
Step 6
Add the mixed vegetables and simmer until just beginning to soften about 6 to 8 minutes.
Step 7
Add the fish and shrimp and simmer until almost cooked through about 3 to 4 minutes.
Step 8
Stir in the cream, then slowly stir in the cornstarch/water mixture to thicken. Simmer for 5 minutes to combine flavors.
Step 9
Remove from heat.
Step 10
Add mussels, season to taste with salt and pepper, and serve in soup bowls garnished with a wedge of lemon.
Step 11
Enjoy!