Light Shellfish Chowder
Light Shellfish Chowder



  • 100ml white wine
  • 500g clams, cleaned
  • 500g mussels, cleaned
  • 30g butter
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 1 bay leaf
  • 50ml heavy cream
  • 10g wakame seaweed, softened in cold water (optional)
  • 2g grated ginger
  • Grated nutmeg, to taste
  • Dash of lemon juice
  • Salt and pepper
  • Pour the wine into a large saucepan and bring to the boil. Reduce the heat to a low simmer, and add the shellfish. Cover with a lid, and simmer for a couple of mins until they’ve all opened. Strain the shellfish through a sieve, saving the cooking liquid in a separate saucepan. When cool enough to handle, pick out all the meat from the shells, and reserve.
  • Melt the butter in another saucepan, and fry the onion and garlic for 4 mins. Add the reserved cooking liquid, one bay leaf, 150ml water, the cream, and the seaweed, then bring to the boil. Add the ginger and nutmeg and the picked shellfish flesh, then heat through with a dash of lemon and some seasoning. Serve in bowls with parsley and crusty bread. Yum!!!
30 mins
2 serving

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