Smoked Haddock & Clam Chowder with Leeks & Sweetcorn

Tue, 4 October 2022

Niall’s Smoked Haddock & Clam Chowder with Leeks & Sweetcorn

(Serves 4)

Preparation time is less than 20 mins

Cooking time is 10 to 20 mins

Ingredients 

• 1 good slice butter 

• 3-4 medium leeks, roughly sliced 

• 1 small handful tender fresh thyme sprigs 

• 1 corn on the cob 

• a couple of handfuls of new potatoes, cut into bite-sized chunks 

• a couple of undyed smoked haddock fillets 

• 500g Irish clams 

• milk, enough to cover the fish 

• 2-3 fresh bay leaves 

• a sprinkling of white peppercorns 

• a good handful fresh flatleaf parsley, roughly chopped 

• a good handful fresh chervil, roughly chopped 

• 2 bay leaf 

Method 

1. Steam off ½ your clams and pick the meat and keep the seaming stock.

2. In a deep pan, heat the butter until melted, add the leeks with the thyme and cover with a lid so no steam escapes, and cook gently for about 5 minutes. 

3. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes, which will add some body to the chowder. 

4. Replace the lid and continue to cook for a further 5 minutes. 

5. Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. 

5. Add a bay leaf or two and a sprinkling of peppercorns. 

6. Bring to a gentle simmer and cook the fish for 5 minutes or so.

7. Lift the lid of the pan containing the leeks and and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. 

8. Add your handful of clams.

9. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls. 

10.Garnish with crushed garlic croutons.