Raymond Blanc’s light shellfish chowder

This easy chowder is a satisfying, creamy broth that’s perfect for a quick, no-fuss winter supper.

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For the chowder

  • 100ml/3½fl oz dry white wine
  • 500g/1lb 2oz clams, scrubbed and de-bearded (discard any clams that do not close tightly when tapped firmly)
  • 500g/1lb 2oz mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped firmly)
  • 30g/1¼oz unsalted butter
  • 1 onion, finely diced
  • 1 garlic clove, sliced
  • 1 bay leaf
  • 50ml/2fl oz whipping cream or double cream
  • 10g/½oz wakame (edible seaweed, available from specialist Japanese stores and some larger supermarkets), quickly dipped in cold water to soften
  • 2g finely grated root ginger
  • finely grated nutmeg, to taste
  • dash lemon juice, to taste
  • salt and freshly ground black pepper

To serve

  • 2 tbsp chopped fresh parsley leaves
  • 1 baguette, warmed and sliced (optional)