Irish Seafood Chowder Recipe

Introduction

Irish Seafood Chowder is a comforting and hearty dish that combines fresh cod, clams, and a rich creamy broth infused with fresh herbs and vegetables. This traditional chowder is perfect for chilly evenings when you crave something warm and satisfying.

Ingredients

• 1/4 cup unsalted butter
• 1 yellow onion, halved and sliced
• 2 carrots, sliced
• 2 celery ribs, sliced
• 6 garlic cloves, smashed
• 10 thyme sprigs
• 3 bay leaves
• 1 teaspoon kosher salt
• 8 cups water
• 1.5 ounces dried sugar kelp flakes
• 1/4 cup unsalted butter
• 1 yellow onion, diced
• 3 leeks, halved and sliced
• 4 russet potatoes, peeled and diced
• 3 garlic cloves, minced
• 1 1/2 teaspoon kosher salt
• 1 teaspoon ground pepper
• 2 cups heavy cream
• 1 1/2 pounds fresh cod, cut into 1 inch chunks
• 2 6.5 ounce cans chopped clams
• 1/4 cup chopped fresh dill

Instructions

1. Step 1: In a large stock pot over medium-high heat, melt 1/4 cup butter. Add halved and sliced onion, carrots, celery, smashed garlic, thyme sprigs, bay leaves, and 1 teaspoon kosher salt. Sauté until vegetables soften, about 15 minutes.
2. Step 2: Add 8 cups water and sugar kelp flakes. Bring to a simmer, then reduce heat to medium and simmer uncovered for 45 minutes, stirring occasionally.
3. Step 3: Using a slotted spoon, remove vegetables and herbs and discard. Set a fine wire mesh strainer over a large bowl, line it with a paper napkin or paper towel, and pour the stock through to catch kelp flakes. You should get about 4 cups of stock. Set aside.
4. Step 4: In a large pot over medium-high heat, melt 1/4 cup butter. Add diced onion, sliced leeks, diced potatoes, minced garlic, 1 1/2 teaspoon kosher salt, and 1 teaspoon ground pepper. Sauté until leeks and onions are softened, about 15 minutes.
5. Step 5: Add the prepared stock and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
6. Step 6: Stir in heavy cream, fresh cod chunks, chopped clams with their juice. Simmer for an additional 5 minutes until the cod flakes easily.
7. Step 7: Stir in chopped fresh dill and serve warm.

Tips & Variations

• For a thicker chowder, mash some of the cooked potatoes before adding cream and seafood.
• Substitute cod with other firm white fish like haddock or pollock if unavailable.
• Add a splash of white wine with the cream for extra depth of flavor.
• If you can’t find sugar kelp flakes, use a small piece of dried kombu or skip for a less oceanic broth.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent curdling of the cream. Avoid freezing, as the cream and potatoes may separate or become grainy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned clams?

Yes, fresh clams can be used. Steam them until they open, chop the meat, and add both the clams and their cooking liquid to the chowder for a fresh briny flavor.

Is it necessary to use kelp flakes in the broth?

Kelp flakes add a subtle oceanic taste and depth to the broth but can be omitted if you don’t have them. You can substitute with a piece of dried kombu or simply skip this ingredient without compromising the chowder too much.

Irish Seafood Chowder Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

This traditional Irish Seafood Chowder combines fresh cod, clams, and a rich, creamy broth infused with fresh herbs and seasonal vegetables. Slow-simmered to develop deep flavors from fresh and dried ingredients, this hearty chowder is perfect for a comforting meal any time of year.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Stock Ingredients

• 1/4 cup unsalted butter
• 1 yellow onion, halved and sliced
• 2 carrots, sliced
• 2 celery ribs, sliced
• 6 garlic cloves, smashed
• 10 thyme sprigs
• 3 bay leaves
• 1 teaspoon kosher salt
• 8 cups water
• 1.5 ounces dried sugar kelp flakes

Chowder Ingredients

• 1/4 cup unsalted butter
• 1 yellow onion, diced
• 3 leeks, halved and sliced
• 4 russet potatoes, peeled and diced
• 3 garlic cloves, minced
• 1 1/2 teaspoon kosher salt
• 1 teaspoon ground pepper
• 2 cups heavy cream
• 1 1/2 pounds fresh cod, cut into 1 inch chunks
• 2 6.5 ounce cans chopped clams, with juice
• 1/4 cup chopped fresh dill

Instructions

1. Prepare the stock: In a large stock pot over medium-high heat, melt 1/4 cup butter. Add halved and sliced onion, carrots, celery, smashed garlic, thyme sprigs, bay leaves, and 1 teaspoon kosher salt. Sauté the vegetables and herbs until softened, about 15 minutes. Next, add 8 cups of water and 1.5 ounces of dried sugar kelp flakes. Bring to a simmer, then reduce heat to medium and simmer uncovered for 45 minutes, stirring occasionally to extract flavor.
2. Strain the stock: Remove the vegetable and herb pieces from the pot using a slotted spoon and discard them. Place a fine wire mesh strainer over a large bowl and line it with a paper napkin or paper towel. Pour the stock through the strainer to catch any remaining kelp flakes and impurities. You should obtain about 4 cups of clear stock. Set this broth aside for the chowder.
3. Sauté the vegetables for the chowder base: In a large pot over medium-high heat, melt 1/4 cup of butter. Add diced onion, sliced leeks, peeled and diced russet potatoes, minced garlic, 1 1/2 teaspoons kosher salt, and 1 teaspoon ground pepper. Sauté until the leeks and onions become soft and fragrant, approximately 15 minutes.
4. Simmer the chowder base: Pour the prepared 4 cups of seafood stock into the sautéed vegetables. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. This forms the hearty vegetable base of the chowder.
5. Add cream and seafood: Stir in 2 cups of heavy cream, fresh cod chunks, and chopped clams with their juice. Simmer the chowder gently for an additional 5 minutes, or until the cod flakes easily with a fork, signaling that the seafood is perfectly cooked.
6. Finish and serve: Stir in 1/4 cup chopped fresh dill to impart a bright herbal note, then serve the chowder hot for a comforting and flavorful meal.

Notes

• Using dried sugar kelp flakes adds a subtle umami and briny depth characteristic of traditional Irish seafood chowders.
• Be sure not to overcook the cod to maintain its tender texture; it should flake easily when done.
• For a thicker chowder, you can mash some of the potatoes against the side of the pot during cooking.
• Fresh dill adds a fresh, aromatic finish that complements the seafood well—adjust quantity to taste.
• Serving with crusty bread or soda bread is traditional and recommended for soaking up the chowder.

Keywords: Irish Seafood Chowder, seafood soup, cod chowder, creamy chowder, traditional Irish recipe