Jul 14 2026
Restaurants›The Regional›Clam And Mussel Chowda (gfo) Recipe

Clam And Mussel Chowda (gfo) Recipe

Inspired by The Regional
Time45m
Serves4

PEI Mussels, fresh clams, house made potato jalepeño chowder, mirepoix, seasoned bread crumbs

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Ingredients

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Seafood

Chowder Base

Topping

Method

Seafood Preparation

  1. 1

    Clean the Shellfish

    Rinse the PEI mussels and fresh clams under cold running water to remove any sand or debris. Discard any open shells that do not close when tapped.

Chowder Preparation

  1. 2

    Sauté the Mirepoix

    In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

  2. 3

    Add Potatoes and Jalapeño

    Stir in the diced potatoes and minced jalapeño, cooking for an additional 2 minutes.

  3. 4

    Add Broth and Simmer

    Pour in the vegetable broth, and season with salt and black pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until the potatoes are tender.

  4. 5

    Add Seafood

    Once the potatoes are cooked, add the cleaned mussels and clams to the pot. Cover and cook for an additional 5-7 minutes, or until the mussels and clams have opened.

  5. 6

    Finish with Cream

    Stir in the heavy cream and let the chowder warm for another 2-3 minutes. Adjust seasoning to taste.

Serving

  1. 7

    Serve the Chowder

    Ladle the clam and mussel chowder into bowls and top with seasoned bread crumbs before serving. Enjoy your delicious chowder!

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