Best (and Most Expensive!) Seafood Chowder Ever

Описание: This isn’t your average chowder… it’s the ultimate, flavour-packed, chef-level version. Loaded with premium seafood, aromatic herbs, and one secret trick that takes it to a whole new level — blitzed clams in their own cooking liquor 💥

Inspired by New England tradition and fine-dining finesse, this creamy seafood chowder features:

Green-lipped mussels

Clams (blitzed for depth)

Scallops, prawns, and fresh fish fillets

Bacon, fennel, and buttery leeks

A splash of dry sherry and a whisper of nutmeg

✅ Make-ahead friendly
✅ Restaurant-quality at home
✅ Perfect for dinner parties or cosy nights in



You asked for a chowder, so I'm going to show you how to cook an extra special Seafood Chowder

✨ Extra Special Creamy Seafood Chowder by Chef Simon Gault! 🍲

Serves 8

Ingredients:
• 500g live clams
• 12 live mussels, washed and debearded
• 1 cup (250ml) dry vermouth or white wine
• 3 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• ½ (110g) fennel bulb, finely chopped
• 3–4 garlic cloves, finely chopped
• 90g butter
• 3 rashers skinless streaky bacon, finely chopped
• 90g plain flour
• 650ml chicken or fish stock*
• 200ml milk
• Pinch of freshly grated nutmeg
• 1 large russet potato, peeled, cut in cubes
• 650g selection seafood of your choice, cut in bite-sized pieces
• 100ml Tio Pepe dry sherry
• ½ cup fresh cream
• 1 small bunch fresh Italian parsley, finely chopped
• 1 small bunch fennel fronds, finely chopped (or use dill)
• Salt and freshly ground black pepper, to season

Instructions:
1. In a lidded saucepan, bring vermouth or white wine to a boil. Add mussels and clams. Cover and steam until shells open. Transfer shells to a colander over a bowl. Strain steaming liquid into a blender.
2. Remove clam meat from shells and add to the blender with drained juice. Process to a slightly chunky stock and refrigerate.
3. Remove mussel meat from shells, cut into bite-size pieces, and refrigerate.
In a casserole pot, sauté oil, onion, celery, fennel, and garlic. Add butter, bacon, and flour. Cook for 3 minutes, stirring. Pour in stock and milk, whisk to combine. Simmer, add nutmeg and potato, simmer for 15–20 minutes.
4. Pour clam stock into the chowder base, reheat. Add cream and dry sherry, simmer for 2 minutes.
5. Add seafood in cooking order. Lastly, add mussel meat and simmer until reheated. Stir in parsley and fennel fronds, season to taste.
6. Serve piping hot with Chef Simon Gault's delicious Crusty Herbed Garlic Bread.

🎞️Watch the recipe here:    • Perfect Homemade Crispy Garlic Bread Witho...  

Simon says…
• Add Tio Pepe dry sherry to the base chowder with cream before poaching seafood.
• Chowder base keeps for 3–4 days. Add milk or cream if it thickens in the fridge.
• Rinse clams and mussels, discard any open or broken ones.
• Scrub mussels thoroughly if covered in barnacles or debris. Debeard by pulling threads down and discard foot and shell muscle.
• Discard unopened mussels and clams after cooking. 🌊

📢📢**PRODUCT LINKS**
*All these ingredients are available online from Gault’s Deli.
🛒Visit Gault’s Deli: https://gaults-deli.co.nz

Check out my Simon Gault Home Cuisine kitchenware range, ready and waiting for you at Briscoes.
🛒Shop Simon Gault at Briscoes: https://www.briscoes.co.nz/shop-by-br...


⬇️⬇️⬇️👨‍🍳 Explore Chef Simon's Culinary World 🍽️⬇️⬇️⬇️
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Explore Simon's culinary world on his official website and try out some delicious recipes from Simon Deli! 📚👨‍🍳

Don't forget to share your cooking creations with us. Enjoy the culinary adventure! 🌮🥂


🕒 Timestamps:
⏰ 0:00 Introduction
🌟 00:44 Magic Ingredients
👩‍🍳 01:42 Let’s Get Cooking
🍤🍲 10:22 Add Dry Sherry, Poaching Seafood