Irish Seafood Chowder
- 4 oz
- bacon, diced
- 2 medium
- leeks, sliced into 1/2-inch rounds (white part only)
- 3 stalk(s)
- celery, diced
- 3 lb
- yukon gold potatoes, diced
- 16 oz
- (2 bottles) clam juice
- 3 c
- milk, room temperature
- 12 oz
- half and half
- 1 lb
- firm white fish, cut into 2-inch chunks (cod, halibut or tilapia)
- 1 lb
- assorted shellfish (shells removed) such as shrimp, scallops, clams, mussels,etc.
- salt and pepper, to taste
- 1 c
- chopped fresh parsley
How to Make Irish Seafood Chowder
- 1Cook the bacon in large dutch oven or soup pot over medium high heat until it has turned brown and crispy. Once the bacon has browned remove it to a paper towel lined plate. Discard all but 1 tablespoon of the rendered fat.
- 2Add leeks and celery to pot and cook them until they begin to soften (about 5 minutes), stir frequently.
Reduce the heat to medium and add the potatoes and clam juice. Simmer the until the potatoes can be easily pierced by a fork - about 15 minutes.
- 3Reduce the heat to medium low and add the milk and half and half, then return bacon to the pot and add with the seafood.
- 4Simmer the chowder on low to medium low heat, make sure it does not begin to boil. The chowder is ready when fish has cooked through, about 15 minutes. The fish should be flaky and any shrimp should be fully pink.
- 5Add the chopped parsley and add salt and pepper if desired. Keep the chowder on low heat until ready to serve.