Celtic Atlantic Way Seafood Chowder

This is a special recipe dish for Ireland as it lends itself to the culinary journey from Donegal to Waterford, using all the land-based and ocean-based ingredients to make this very tasty and luscious chowder. It is made up as a seafood dish, enhanced with land food – the ocean of the Atlantic to the garden of Ireland all in one pot. The chowder is featured on many hospitality menus and serves up a unique food experience.


  • 1 lb 2 oz dice potatoes
  • 250g/9oz un-dyed smoked haddock fillets, skin on
  • bay leaf
  • shallot, halved
  • 650ml /22fl oz full fat milk
  • 30g/1oz unsalted butter
  • 1 large onion, small dice
  • 1 clove garlic, sliced
  • 150g/5½oz
  • 100g 4/oz leeks
  • 6 scallops, sliced
  • 20 steamed clams
  • 200g/7oz white fish fillet, diced
  • 150g/5½oz raw king prawns
  • 100g cooked mussels
  • Cooked clams
  • 100g diced salmon
  • Chopped fresh flat-leaf parsley
  • Sliced scallions
  • Double cream
  • Freshly ground black pepper


Prep Time  25 minutes

Cooking Time  20 minutes

Serves 4

The Chowder

  1. Place a pot on the stove add butter and add in the diced onions and sweat off, stir in the sliced garlic, then add a leek continue cooking
  2. Place the potato in a saucepan, cover with fish stock or water, bring to the boil and simmer for 15-20 minutes until tender.
  3. Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking.
  4. Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes.
  5. Add the cooked haddock, sliced scallops, steamed clams, whitefish, salmon and the prawns and warm through, then stir and season with lots of black pepper.
  6. Add in the rich Irish cream and fresh chopped her and sliced scallions
  7. To serve, ladle the chowder into bowls and serve with thick slices of soda bread.

Soda bread

  1. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin.
  2. Combine the flours, bicarbonate of soda and salt in a mixing bowl.
  3. In a measuring jug, combine the buttermilk with the egg and honey.
  4. Make a well in the centre of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky.
  5. Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.
  6. Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing.


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