This creamy soup will warm your cockles!


  • for the clam and mussel stock:
  • 1 shallot
  • 200 g fresh mussels
  • 200 g fresh clams
  • 150 ml white wine
  • 150 ml water
  • bay leaf
  • 1 small bunch of thyme
  • for the chowder:
  • 400 ml clam and mussel stock
  • 500 ml chicken stock
  • 1 onion (diced)
  • 5 celery sticks (diced)
  • 2 potatoes (diced)
  • 1 carrot (diced)
  • 400 g cubed fish (a firm fish like salmon or monkfish is best)
  • the clams and mussels (removed from the shells)
  • 100 ml cream
  • 100 g butter
  • 100 g plain flour
  • salt and pepper
  • chopped thyme
  • chopped parsley
  • 100 ml olive oil
  • 1 squeeze lemon


  • Clam and Mussel Stock
  • Begin by washing the clams and mussels well in cold running water.
  • In a hot pot, pour in the wine, allow to boil for 2 minutes to get rid of the alcohol.
  • Add the shallots, thyme, bay leaf and water.
  • Bring the liquid back to a rapid boil and add the clams and mussels.
  • Cover the pot and continue to boil until the shellfish are all open, about 2-3 minutes.
  • Remove from the heat immediately and strain the liquid into a container or bowl.
  • Before adding this stock to your chowder it’s a good idea to pour it through a fine sieve or cloth.
  • Allow the shellfish to cool a little before removing them from the shells, discard any that are unopened.
  • Set the meat aside to add to your chowder later.
  • Chowder
  • In a large pot melt the butter over a moderate heat.
  • Add the chopped thyme, onions, celery and carrot and season.
  • Turn these vegetables over for a few minutes.
  • Now reduce the heat under the pot and add the flour.
  • Cook over a low heat for 3-4 minutes, turning all the time ensuring that the flour has soaked up all the butter.
  • Now add both stocks and continue stirring all the time.
  • Bring this to a simmer stirring all the time to avoid lumps.
  • Now add the potatoes and simmer for a further 10 minutes or until the potatoes are cooked.
  • Now add the cream, which is optional and a little squeeze of lemon, just to taste before adding the diced fish and the mussel and clam meat you set aside earlier. Simmer for a further 2-3 minutes before serving.
  • Garnish with some freshly chopped parsley.

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