Fish chowders are intended to be served as a main course, with a simple salad to start and some toasted crackers on the side.  This dish was on the menu in a Galway restaurant by the sea and  was entitled, “Simply the Best Seafood Chowder.”  And after 20 Euros of a bribe to the waiter, I received the simple recipe, which is surprisingly rich, despite its absence of cream, but it does use Galway whole milk, but the key is in using home-made fish stock:


  • 3 ½ c. leek, onions, carrots, celery
  • 1 T. butter
  • 4 lbs. fresh clams, smoked salmon, crab claws, and king prawns
  • 4 c. fish stock
  • Dill
  • Turmeric
  • Salt
  • Pepper
  • Whole milk
  • Flour


In a saucepan over medium heat, cook veg in butter until tender. Add flour to thicken. Add milk, then fish stock. Add seafood and seasonings.