Mussel Chowder

Much better than clam Chowder

With your standard clam chowder the clams tend to be tough and chewy. Mussels have a tender texture with a mild sweet briny flavor of the sea. Mussels are so much better to use in your chowder than clams.

 

Makes 4 servings

 

Ingredients:

 

1/2 Lb. cooked Seatech mussel meat

4 slices bacon, cut into 1/2 " pieces (optional)

2 tbsp. butter

1 onion, chopped

3 cloves garlic

1/4 c. all-purpose flour

¾ to 1 Lb. red potatoes ¼ inch cube

1 8-oz. bottle clam juice

1 c. half-and-half

1 c. milk

oyster crackers, for serving

3 tbsp. finely chopped chives

 

Directions:

 

In a large pot over medium heat, cook bacon until crispy. Remove bacon with a slotted spoon and place on paper towels to drain. Leave bacon fat in pot.

Add butter to melt, then add onion cooking until tender, about 5 minutes. Add garlic and flour and constantly stir while cooking until the garlic is fragrant and the flour turns a pale golden, about 1 minute.

Add the clam juice, milk, and half-and-half, whisking constantly until combined. Stir in the potatoes and bring mixture to a boil, then reduce to a simmer until the potatoes are tender, about 10 minutes.

Add mussels and bacon and cook until heated through, about 2 minutes. Season chowder with salt and pepper to taste. If the chowder is too thick, add more half-and-half.

Garnish with chives and serve immediately.

 

 

 

Serving Suggestions:

 

Serve in small hallowed out sourdough loaves.