Monks' Famous Seafood Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions and celery, and cook until softened.
• STEP 2.Add potatoes, fish stock, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 3.Stir in the cream, shrimp, clams, and white fish. Cook for an additional 5-7 minutes, or until seafood is cooked through.
• STEP 4.Season with salt, pepper, and fresh herbs to taste. Remove bay leaves before serving.
• STEP 5.Serve the seafood chowder hot with crusty bread on the side.

Cooking Tips

• For a thicker chowder, you can mash some of the cooked potatoes with a fork before adding the seafood.
• Feel free to add other seafood such as scallops or crab meat for additional flavor and variety.
• To make the chowder ahead of time, prepare the base and refrigerate. Add the seafood and finish cooking just before serving.

Storage and Serving

• Leftover seafood chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of cream or fish stock if needed to maintain the desired consistency.
• Serve the chowder in bowls, garnished with fresh herbs and accompanied by crusty bread or oyster crackers.