Clam And Mussel Chowda Recipe

Clean the Mussels and Clams

Rinse the PEI mussels and fresh clams under cold water. Scrub the shells with a brush to remove any dirt or debris. Discard any mussels or clams that are open and do not close when tapped.

Sauté Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, celery, carrots, and jalapeño. Sauté for about 5 minutes, until the vegetables are softened.

Add Garlic and Potatoes

Stir in the minced garlic and diced potatoes, sautéing for another 2 minutes.

Pour in Broth

Add the vegetable broth to the pot and bring to a boil. Reduce heat to simmer and cook for 15 minutes, until the potatoes are tender.

Add Clams and Mussels

Add the cleaned clams and mussels to the chowder. Cover the pot and cook for an additional 5-7 minutes until the clams and mussels open up.

Finish with Cream and Seasoning

Stir in the heavy cream, salt, and black pepper. Simmer for another 2 minutes, then remove from heat.

Mix Bread Crumbs

In a bowl, combine the bread crumbs, olive oil, chopped parsley, garlic powder, and paprika. Mix until the crumbs are evenly coated with oil and seasoning.

Toast Bread Crumbs

Spread the seasoned bread crumbs on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 10 minutes, until golden brown. Stir halfway through cooking.

Dish Out Chowder

Ladle the clam and mussel chowder into bowls.

Top with Bread Crumbs

Sprinkle the toasted seasoned bread crumbs on top of each bowl of chowder just before serving.