Seafood chowders have a rich history dating back to the early 18th century when they were commonly prepared aboard ships sailing the North Atlantic. However, their origins are likely traced even further back, as coastal communities have long enjoyed variations of this hearty seafood stew.

In honor of Saint Patrick’s Day, this recipe takes inspiration from the many versions found in Ireland. Like other chowders, it features fish, potatoes, onions, celery, leeks, and cream. What sets this version apart is its lightness—there’s no roux or long simmering time. Instead, the creamy broth creates a delicate base allowing the fresh flavors of the seafood to shine.

This recipe serves as a flexible guide inviting you to customize it with your favorite seafood ingredients or what’s available near you. Enjoy making it your own!

Ingredients

• Shallots
• Potatoes
• Leeks
• Chervil / French parsley
• Chives
• Celery
• Whole Milk
• Irish Butter
• Cream
• Fish 
• Clams 
• Mussels

This version of an Irish seafood chowder layers many distinctive flavors on top of each other. The first step is smoked fish. Traditional recipes would call for Atlantic salmon, a native to Irish waters, but any smoked fish will do. It can be store-bought fish that is already smoked or you can smoke it yourself. We will be using a quick smoked steelhead salmon done at home.

Quick smoking with a dry brine gives the fish just enough flavor to shine but not overpower the chowder.  Coat the fish with a layer of salt and let it sit for 30 minutes. The salt will draw out some of the moisture and season the fish. The smoking process is quick and may only par-cook the fish, but that is okay, as it can finish in the chowder.  

After 30 or so minutes, rinse the salt off and pat dry. Place fish in a smoker away from direct heat for 20 to 30 minutes.

Directions

Step one:

• Dice the vegetables to a uniform size and sweat in Irish butter, then set aside. 

Step two:

• Sauté whole clams and muscles in a little bit of olive oil and white wine.  When the shellfish opens, set it aside.

Step three:

• Combine vegetables and shellfish in the pot.  
• Add cream with salt and pepper. 
• Reduce but only to a simmer; do not bring it to a heavy boil.  

Step four:

• Put smoked fish in the chowder.

This is the perfect meal for a stormy, chilly St. Patrickʻs Day or any time you want a warm-your-soul meal. To use an old Irish proverb: “May your plate be full and your heart be merry.” Enjoy because, who knows, this could be your favorite in our “Search for the Perfect Bite.” Erin Go Braugh!