Seafood Chowder Mash

Andy Bates's take on the classic Boston Clam Chowder.

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
600g smoked haddock, naturally dyed
300ml chicken or fish stock
150ml white wine
200g raw tiger prawns
200g sweetcorn
100ml double cream

For the mash

25g butter
600g mashed potato
1 onion
100ml double cream
¼ teaspoon nutmeg
Clams in shells
2 teaspoons chives, sliced

In a large frying pan, poach the haddock in the stock and wine for five minutes. Put on a tray, cover in foil and keep warm.

Bring the cooking liquid up to the boil and reduce by half. Add the prawns, corn, cream and seasoning.

For the mash, heat the butter in a pan and fry off the onions for two to three minutes. Add the mashed potato, cream and nutmeg and beat together.

To serve, put a pile of mash on the plate, sit the haddock on top, add the clams, pour over the sauce, sprinkle with chives.

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