Irish Seafood Chowder
4 ozbacon, diced
2 mediumleeks, sliced into 1/2-inch rounds (white part only)
3 stalk(s)celery, diced
3 lbyukon gold potatoes, diced
16 oz(2 bottles) clam juice
3 cmilk, room temperature
12 ozhalf and half
1 lbfirm white fish, cut into 2-inch chunks (cod, halibut or tilapia)
1 lbassorted shellfish (shells removed) such as shrimp, scallops, clams, mussels,etc.
·salt and pepper, to taste
1 cchopped fresh parsley
How to Make Irish Seafood Chowder
- Cook 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.
- Add 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.
- Reduce the heat to medium low and add the milk and half and half, then return bacon to the pot and add with the seafood.
- Simmer 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.
- Add the chopped parsley and add salt and pepper if desired. Keep the chowder on low heat until ready to serve.