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
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.
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.