• Mussel and Fish Chowder


Mussel and Fish Chowder

By Andrew Zimmern

Serves 4

Mussel and Fish Chowder


  • 2 lbs large plump black mussels, washed and de-bearded
  • 1 lbs large littleneck or cherrystone clams, well scrubbed
  • 1 lbs halibut, monk fish, or other firm fleshed white fish, cubed.
  • 3 tbsp shallots, minced
  • 1 onion, finely diced
  • 1 cup carrots, cut in thin coins
  • 1 cup celery, diced or thinly sliced
  • 6 yellow potatoes, sliced
  • 2 bay leaves
  • Several tablespoons minced parsley
  • 1 stick butter
  • 1 cup fish stock or clam juice
  • 1 cup dry white wine
  • 2 cups heavy cream


Place half the butter in a large pot over medium heat. When foaming, add the shallots, bay leaves and stir, cooking briefly.

After a minute or two add the white wine and bring to a boil. Cook for 2-3 minutes and add the fish stock. Bring to a boil and add the clams, cover the pot and shaking once or twice over a 7 minute period cook the clams until they open. Remove clams leaving liquid in the pot.

Add the mussels, and cover pot. Cook for a few minutes until they open. Remove mussels from pot and turn off heat. Shuck clams and mussels and place in a bowl, reserve. Strain the broth. Wipe out pot. Reserve broth.

Place remaining butter in the pot. Turn heat to medium. When butter is foaming, add the onions and cook until glassy.

Add the potatoes, celery, carrots, stir and cook for a minute or two. Add the strained broth. Cover and cook at a strong simmer for 7-8 minutes, add the cream and bring to a low boil, cook for 5 more minutes uncovered, add the fish. Cook for 3-4 more minutes and add the reserved mussels and clams.

Cook for another minute or two, season with sea salt and freshly ground black pepper. Stir in the parsley and serve with oyster crackers or saltines.

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