Crab & Clam Chowder

Sometimes all you want to do is sit back and enjoy a nice bowl of hearty soup. I think you will find that my crab and clam chowder delivers just that. The crab and clams in my chowder really bring in the fresh salty flavour of the sea, while the verjuice provides the sweetness needed in this hearty dish. When these combine you get a silky smooth broth and a warming flavour that can be created by even the most novice cook.


  • 1 clove garlic, finely chopped
  • 1 onion, peeled and diced
  • 1 tbsp butter
  • 3 small potatoes, chopped
  • 1 cup milk
  • 1 cup fish stock
  • Pinch pepper
  • Pinch of salt
  • 2 tbsp corn flour
  • 1 cup verjuice
  • 6oz/170g of crab meat
  • 8½oz/250g of clam / cockle meat
  • Thickened cream for garnish
  • 4tbsp of water
  • Parsley, chopped for garnish


  1. Melt butter in a large saucepan.
  2. Add garlic, onions and potatoes to saucepan.
  3. Cook until potatoes are warmed through.
  4. Add verjuice, cover and simmer for 15 minutes or until potatoes are cooked.
  5. Slowly stir in milk, stock, salt and pepper and bring to a boil.
  6. Thoroughly drain clams and crab and add to pan.
  7. Mix flour with water until combined.
  8. Take mixture off the heat and stir in flour paste.
  9. Heat through until mixture thickens, ensuring there are no lumps.
  10. Serve with a dollop ofwhipped cream and a sprinkle of chopped parsley.

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