A hearty dish to warm you up this lunchtime.


Serves 6
Prep Time: 30-40 mins

Seafood Chowder:

  • 150g clams- cleaned and rinsed
  • 150g mussels - cleaned and rinsed
  • 100 mls dry white wine
  • 150g mixed fish such as hake, cod, salmon, monkfish
  • 75g onion - finely diced
  • 25g butter
  • 1 tbsp olive oil
  • 2 sticks celery - diced
  • 1 large carrot - peeled and diced
  • 2 rooster potatoes - peeled and diced
  • 2 smoked streaky rashers - finely chopped
  • 130mls fish stock
  • 130mls cream
  • 150mls of the clam and mussel stock- from after you cook the clams & mussels
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 1 tsp wholegrain mustard
  • Juice and zest of 1 lemon
  • Salt & pepper to taste

Adare Brown Treacle Soda Bread:

Makes 2 loaves

  • 600g wholemeal flour
  • 205g sifted plain flour
  • 1.5 heaped tspns sifted bread soda
  • 1.5 heaped tspns fine sea salt
  • 2.5 tbsps treacle
  • 1.5 tbspns vegetable oil or melted butter
  • 600 mls buttermilk
  • 1.5 organic free range eggs
  • 85g sunflower seeds and more for the top
  • 85g pumpkin seeds and more for the top


Seafood Chowder

  1. Place a heavy-bottomed pot on a high heat. Add the rinsed clams and half the white wine. Place a lid on top and steam until all the clams open, about 5 mins. Drain the clams making sure you keep the cooking liquid.
  2. Do the exact same with the mussels, and allow to cool. Then, remove them from their shells and keep to make the chowder. Throw away any clams or mussels that do not open. 
  3. In a medium pot add the olive oil and butter. When melted add the bacon and cook until crispy. Add the celery, carrot, onion and garlic and cook until soft but not coloured. Add the potatoes and mix with the other ingredients.
  4. Add the shelfish stock, making sure not to add any grit that might be in the bottom, the fish stock, and cream. Bring to a low simmer and reduce until all the vegetables are just cooked. Add your mixed fish and cook for a few mins until the fish is cooked but not broken up. Add the mussel and clam meat and heat through.
  5. Finally add the parsley, dill, mustard, lemon zest and juice. Season with salt and pepper and serve with brown bread (recipe to follow) or nice crusty baguette.

Adare Brown Treacle Soda Bread:

  1. In a large bowl add all your dry ingredients.
  2. Warm the treacle and oil over a low heat.
  3. Whisk the eggs into the buttermilk and then whisk in the warm trace mix.
  4. Add the wet mix to the dry ingredients and combine until evenly mixed.
  5. Grease you loaf tins and dust with flour.
  6. Evenly distribute half of the loaf mix into each tin.
  7. Wet your hand and even out the top.
  8. Scatter the top with the seeds and press to make sure they stick.
  9. Bake at 170oC for 60 mins.
  10. Remove and allow to cool on a wire rack.