top of page

Seafood Chowder

Serves 4-6

Seafood Chowder
How to make

Melt butter in a large pan and cook the bacon, onion, garlic and celery over low heat, stirring occasionally until soft but not brown. Add the potato, stock and thyme and bring to the boil.

Reduce heat and simmer, covered, for 15 mins. Stir in the tomato paste and tomato and return to the boil. Add the fish pieces, prawns and clams, and simmer for 5 mins. Clams should be open.

Season with salt and ground black pepper, and stir in the parsley.


375g(12oz) boneless white fish fillets cut into chunks

12 large raw prawns

16 clams

60g (2oz) butter

3 rashers bacon, chopped

2 cloves garlic, finely chopped

2 celery sticks, sliced

3 potatoes, diced

1.25Ltrs (5 cups) fish or chicken stock

3 tspns chopped fresh thyme

1Tbspn tomato paste

425g(14oz) can chopped tomatoes

2 Tbspns chopped fresh parsley

bottom of page