Monks' Famous Seafood Chowder
Make the seafood chowder that is the signature dish of Monks' Bar and Restaurant in the village of Ballyvaughan, in County Clare, West Ireland.
- Serves: 4 persons
- 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
- ½lb. total mixed fresh diced carrots, diced green beans, peas, and corn
- 1tbsp. cornstarch (dissolved in 3 to 4 tbsps. water)
- 1lb. mixed fresh fish fillets (such as hake , cod, haddock or salmon, cut into coarse chunks)
- ¼lb. fresh shrimp (peeled, deveined and cut crosswise into ½-inch pieces)
- Garnish: Lemon wedges
Step 1Gather the ingredients.
Step 2Bring 1/4-inch water with a splash of white wine to a boil in a small sauce saucepan.
Step 3Add 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 4Remove mussels with a slotted spoon and when cool, remove from shells, coarsely chop and set aside.
Step 5Combine the fish stock (or clam juice) and milk in a large pot and bring to a simmer.
Step 6Add the mixed vegetables and simmer until just beginning to soften about 6 to 8 minutes.
Step 7Add the fish and shrimp and simmer until almost cooked through about 3 to 4 minutes.
Step 8Stir in the cream, then slowly stir in the cornstarch/water mixture to thicken. Simmer for 5 minutes to combine flavors.
Step 9Remove from heat.
Step 10Add mussels, season to taste with salt and pepper, and serve in soup bowls garnished with a wedge of lemon.