Mussel, Clam & Fish Chowder
By Andrew Zimmern The perfect recipe for sweater weather and cool nights coming our way! Watch me make this recipe:
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at andrewzimmern.com.
Ingredients
- 1 stick butter
- 3 tablespoons shallots, minced
- 2 bay leaves
- 1 cup dry white wine
- 1 cup fish stock or clam juice
- 1 pound large littleneck or cherrystone clams, well scrubbed
- 2 pounds large plump black mussels, washed and debearded
- 1 onion, finely diced
- 6 yellow potatoes, sliced
- 1 cup celery, diced or thinly sliced
- 1 cup carrots, cut in thin coins
- 2 cups heavy cream
- 1 pound halibut, monkfish, or other firm-fleshed white fish, cubed.
- Several tablespoons minced parsley
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
The BEST Clam Chowder
andrewzimmern.com
Clam Chowder Recipe | Rich, Creamy, and Loaded with Flavor
andrejthechef.com
Clam Chowder
cooklist.com
Clam Chowder - Culinary Medicine Home
mds.culinarymedicine.org
Clam Chowder
bigoven.com
Clam Chowder
gigactic.com
Amazing Clam Chowder Recipe with Fresh Clams
lecoupdegrace.ca
Clam Chowder - Fischer's
smile-makin.com