recipes
Mixed seafood chowder with brown ale
Ingredients
- 40g unsalted butter
- 1 leek, finely chopped (no greens)
- 1 inch piece peeled ginger, cut into match sticks
- 4 cloves garlic, sliced
- 16 clams, scrubbed
- 20 mussels, scrubbed and de-bearded
- 1 bottle brown ale (Lacto)
- 12 tiger prawns, peeled
- 6 scallops, shells removed
- 1 calamari, sliced thin
- 200ml double cream
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- Freshly ground black pepper
Method
Melt the butter in a heavy pan and add the chopped leeks, ginger and garlic and sauté until soft for 3-4 minutes. Add the clams and mussels and toss briefly for a minute. Add the lacto to the pan, bring to a simmer and cover with a lid. Continue to steam the shellfish for about 10 minutes, or until all shells open. Use slotted spoon to remove the seafood from the pan and put aside. Add the tiger prawns, scallops, calamari, double cream, lemon juice, soy sauce to the pan and bring to a simmer. Season well with fresh black pepper and cook for just 2 more minutes. Put the reserved shellfish back into the pan to reheat, then serve the seafood chowder into 2 deep bowls with crusty bread on the side.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.