Pacific Seafood Chowder
Clams, prawns and white fish in a creamy potato chowder finished with dill.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 18 g
- carbs
- 30 g
- protein
- 28 g
- calories
- 390
Instructions
- 1
Steam the clams in a splash of water until they open; strain and keep the liquor, shell most of them.
- 2
Fry the bacon, soften the onion in the fat, then add the potatoes and the clam liquor.
- 3
Simmer until the potatoes are nearly tender, topping up with water if needed.
- 4
Add the fish and prawns and poach 4 minutes.
- 5
Pour in the milk and cream and heat gently without boiling.
- 6
Return the clams, season, add the dill and serve.
Chef's tips
Strain the clam liquor through muslin — it carries sand and it is also the best flavour in the pot.
Ingredient substitutions
- clams → mussels
Storage
Keeps 2 days refrigerated.
Common mistakes to avoid
- •Discarding the clam liquor
- •Boiling after the dairy goes in
Serving suggestions
Cooked Pacific Seafood Chowder?
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