Irish Seafood Chowder

Preparation info
  • Makes

    6 to 8

    • Difficulty


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