Shellfish Chowder Recipe - Great British Chefs

Ingredients

• 300g of smoked haddock, skinned and cut into 3–4cm cubes
• 200g of clams, cleaned
• 200g of mussels, cleaned
• 3 scallops, large, sliced horizontally into 3 slices (roes removed)
• 65g of streaky bacon, rind removed and chopped into small pieces
• 100g of shallots, finely chopped
• 15g of plain flour
• 500ml of fish stock, preferably homemade, or good-quality shop-bought. Alternatively, use water
• 150ml of whole milk
• bouquet garni, made from 6 parsley stalks, 2 sprigs of thyme and a bay leaf, tied with kitchen string
• 2 medium potatoes, peeled and diced
• 1 pinch of ground mace
• 1 pinch of cayenne pepper
• 75ml of single cream
• chopped parsley
• chopped chives
• 1 tbsp of olive oil
• salt
• pepper