This is an AI-generated image.

Irish Seafood Chowder

Name: Irish Seafood Chowder
Total time: 45 min
Yield: Serves 4
Cuisine: Ireland
Ingredients: 200g White Fish Fillet; 150g Salmon (Sashimi Grade); 200g Clams; 2 Potato; 1 Onion; 1 Celery; 30g Butter; 2 tbsp All-purpose flour; 300ml Milk; 150ml Heavy Cream; 50ml White wine; A pinch Dill; 1 tsp Salt

Soup

⏱ 45 min

👥 Serves 4

Difficulty ⭐

White fish, salmon, and shellfish simmered in cream — a soup loved in the pubs of Ireland's west coast.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Ireland is surrounded by sea, and seafood chowder is a specialty especially in west-coast pubs. White fish, smoked fish, salmon, and mussels are simmered with potatoes and finished mellow with cream. It's classically served with brown soda bread and butter.

🌆 Where it's eaten: In a pub in a small west-coast harbor town, people warm up with creamy chowder and brown bread while watching the rough Atlantic out the window.

🥕 Ingredients (serves 4)

White Fish Fillet 200g
Salmon (Sashimi Grade) 150g
Clams 200g
Potato 2
Onion 1
Celery 1
Butter 30g
All-purpose flour 2 tbsp
Milk 300ml
Heavy Cream 150ml
White wine 50ml
Dill A pinch
Salt 1 tsp

👩‍🍳 Instructions

Steam the clams open with white wine and separate the meat from the cooking liquid.
Melt butter in a pot, sauté the chopped onion and celery, and sprinkle in the flour.
Gradually add the cooking liquid and 300ml water, add the diced potatoes, and simmer 10 minutes.
Add bite-sized pieces of white fish and salmon and simmer 5 minutes.
Add the milk, cream, and clam meat, heat through, and season with salt.
Ladle into bowls and scatter with dill.

← More Ireland recipes 🗺 Explore another country