Irish Seafood Chowder

Name: Irish Seafood Chowder
Yield: Makes 6 to 8 servings
Cuisine: Irish
Ingredients: ⅓ cup all-purpose flour; Salt and pepper; 8 ounces fish (such as salmon or whitefish or a mix of the two), cut in 1-inch pieces; 8 ounces small cooked clams, without shells; 4 cups whole milk; 1 medium yellow onion, diced small; 1 cup light cream; 1 cup dry white wine; 1 small carrot, peeled and grated; 4 ounces small shrimp, without shells (cooked or raw); 8 ounces cooked mussels, without shells; 2 cups bottled clam juice; 1 large leek, white and part of the green, very thinly sliced and washed; ½ cup(1 stick) butter

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Real Irish Food

By David Bowers

Published 2014

About

We’re not interested in the authentically thin chowders of New England’s heritage. At any pub in Ireland worth its lunchtime credentials, you can get a bowl of thick and decadently creamy chowder, and the best ones are loaded with a range of seafood. Mussels are always present, and usually chunks of whitefish and perhaps some salmon, and sometimes a few shrimp and maybe clams. It’s a glorious meal, made all the better with the usual accompaniment of brown bread and butter. The creamy, butte