This easy Spanish seafood chowder is a delicious combination of salted pork, mussels, clams, prawns, mixed vegetables, blended spices, and amontillado sherry. This soup is great for a quick and healthy weeknight meal idea! Smart Recipes, European Recipes, Seafood Recipes, Recipes Seafood European Spanish Seafood Chowder Spanish Seafood Chowder Recipe | CHEFBear.net PT50M Serves 8 1 Pound Mussels 1 1/2 Pounds Small Clams 1/2 Pound Salt Pork 8 Tablespoons Butter 2 N/A Stalks Celery 1 Medium Onion 1/4 Cup All-Purpose Flour 1/4 Cup Amontillado Sherry 3/4 Cup Clam Juice 16 Ounces Tomato Sauce 2 Tablespoons Spanish Paprika 8 N/A Jumbo Prawns 6 Cloves Garlic 1 1/2 Pounds Boiled Potatoes 4 Cups Whole Milk 2 N/A Bay Leaves 1/2 Teaspoon Salt & Freshly Ground Black Pepper In a large pan of water, add water, mussels, clams and steam for 2-3 minutes or until they open. Transfer the mussels and clams to a large bowl; discard any unopened shells. Strain the broth, and reserve the liquid. Roughly chop the mussels and clams and reserve. Heat a cast-iron skillet over medium heat and cook the salt pork for 8-10 minutes or until browned. Discard cooked pork, and reserve the rendered fat. Add 2 tablespoons of butter, celery and onion and sauté for 6-8 minutes or until the onions become translucent. Stir in flour and cook for 1-2 minutes, stirring continuously. Add sherry and scrape the brown bits. Add clam juice, tomatoes, paprika and bring to a boil. Reduce the heat to simmer. Meanwhile, cook the prawns in 6 tablespoons of butter and garlic for 2-3 minutes or until the prawns are just pink. Add potatoes, milk and bay leaves into the skillet and simmer for about ten minutes. Add reserved shellfish liquir if needed to acheive desired consistency. Add the clams, mussels, and prawn mixture to the simmering soup, season with salt and pepper and cook until heated through. Check seasoning and adjust as neccessary.

Spanish Seafood Chowder

Spanish Seafood Chowder Recipe


This easy Spanish seafood chowder is a delicious combination of salted pork, mussels, clams, prawns, mixed vegetables, blended spices, and amontillado sherry. This soup is great for a quick and healthy weeknight meal idea!

confident kitchen meal plans

Recipe Information

Flavor Profile

European

Protein

Seafood

Category

Soups

Serves

8

Total Time

50 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 1 Pound Mussels (Scrub & Debearded)
      • 1 1/2 Pounds Small Clams (Washed Thoroughly)
      • 1/2 Pound Salt Pork (Cut Into 1/2-Inch Cubes)
      • 8 Tablespoons Butter
      • 2 Stalks Celery (Chopped Finely)
      • 1 Medium Onion (Chopped Finely)
      • 1/4 Cup All-Purpose Flour
      • 1/4 Cup Amontillado Sherry
      • 3/4 Cup Clam Juice
      • 16 Ounces Tomato Sauce
      • 2 Tablespoons Spanish Paprika
      • 8 Jumbo Prawns (Deveined & Chopped)
      • 6 Cloves Garlic (Minced)
      • 1 1/2 Pounds Boiled Potatoes (Diced)
      • 4 Cups Whole Milk
      • 2 Bay Leaves
      • 1/2 Teaspoon Salt & Freshly Ground Black Pepper

Directions

  1. In a large pan of water, add water, mussels, clams and steam for 2-3 minutes or until they open. Transfer the mussels and clams to a large bowl; discard any unopened shells. Strain the broth, and reserve the liquid. Roughly chop the mussels and clams and reserve.
  2. Heat a cast-iron skillet over medium heat and cook the salt pork for 8-10 minutes or until browned. Discard cooked pork, and reserve the rendered fat. Add 2 tablespoons of butter, celery and onion and sauté for 6-8 minutes or until the onions become translucent. Stir in flour and cook for 1-2 minutes, stirring continuously.
  3. Add sherry and scrape the brown bits. Add clam juice, tomatoes, paprika and bring to a boil. Reduce the heat to simmer.
  4. Meanwhile, cook the prawns in 6 tablespoons of butter and garlic for 2-3 minutes or until the prawns are just pink.
  5. Add potatoes, milk and bay leaves into the skillet and simmer for about ten minutes. Add reserved shellfish liquir if needed to acheive desired consistency.
  6. Add the clams, mussels, and prawn mixture to the simmering soup, season with salt and pepper and cook until heated through. Check seasoning and adjust as neccessary.



Nutrition & Cost Facts

Calories

533 kcal

Carbs

28 g

Fat

39 g

Protein

15 g

Cost Per Serving

$1.77

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.