Monks Famous Seafood Chowder

Monks Bar and Restaurant is a famous Irish landmark in the village of Ballyvaughan, in County Clare, located in the West of Ireland. The Seafood Chowder is their signature dish.Recipe courtesy Tauck World Discovery.

Pre Time:15 mits Cook
Time:20mits Total
Time:35 mits

Ingredients

  • 8-10 fresh mussels (discard any that are open)
  • 1 pint fish stock or clam juice
  • 1 pint milk
  • 1 pint heavy cream
  • ½ lb total mixed fresh diced carrots, diced green beans, peas and corn
  • 1 Tbs flour, dissolved in 3-4 Tbs water
  • 1 lb mixed fresh fish fillets, such as hake, scrod or salmon, cut into coarse chunks
  • ¼ lb fresh shrimp, peeled, deveined and cut crosswise into ½-inch pieces
  • Lemon wedges to garnish

Directions

Bring 1/4-inch water with a splash of white wine to a boil in a small sauce pan. Add mussels, cover, and steam until just open, about 2-3 minutes. Remove mussels with slotted spoon (discard any that don’t open) and when cool, remove from shells, coarsely chop and set aside.Combine the fish stock and milk in a large pot and bring to a simmer. Add the mixed vegetables and simmer until just beginning to soften, about 6-8 minutes.

Add the fish and shrimp and simmer until almost cooked through, about 3-4 minutes. Stir in the cream, then slowly stir in the flour/water mixture to thicken. Simmer for 5 minutes to combine flavors.

Add mussels, season to taste with salt and pepper, and serve in soup bowls garnished with a wedge of lemon.

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