Razor Clam and Monkfish Chowder

A classic rich and creamy soup dish with razor clams and monkfish.
Razor Clam and Monkfish Chowder
  • 7-8 people
  • 1 hour
  • 25 mins
  • 35 mins


Soak the razor clams in salt water for 10 minutes.

Using a sharp knife, remove the meat from the shell. Dry the meat with kitchen paper and cut to 3cm long.

Dice the onion and chilli. In a deep pot, melt the butter and caramelize the onion. Later, add the chilli. For a thicker chowder, add an extra knob of butter and stir in some flour.

Add boiling water, fish stock (or clam juice) and season with the bay leaves and tarragon. Add potato and cook with medium heat for 10 minutes. Then, add the monkfish to the chowder and cook for 20 minutes.

Meanwhile, heat up the olive oil in a frying pan until it is smoking hot. Add the clam meat and fry for 2 minutes at high heat. Lower to a medium heat, add the chopped garlic and fry for 2 minutes. Remove from the heat.

When the chowder is ready, add the evaporated milk into the chowder. Stir in the garlic clams and cream just before serving with fresh bread.


  • Main ingredients:
  • 1 kg razor clams
  • 2 portions of monk fish
  • 2 medium onions
  • 2 large potatoes (peeled and diced)
  • 1 cloves garlic (chopped)
  • 1 red chilli (deseeded)
  • 1.5L boiling water
  • 50ml single cream
  • 100g butter
  • 2 tablespoons olive oil
  • Optional Ingredients:
  • 3 bay leaves
  • 1 tablespoon tarragon
  • Salt and pepper
  • 50g evaporated milk
  • 150g butter
  • 2 tablespoons plain flour
  • A loaf of fresh bread
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