Serves: 4
Preparation: 20 minutes
Cooking: 22 minutes

Ingredients:
500g mussels* (see note)
300g clams/vongole
300g ling fillet
125ml (1/2 cup) dry white wine
125ml (1/2 cup) water
2 large potatoes, peeled
20g butter
1 onion finely chopped
3 bacon rashers, finely chopped
1 stalk celery, finely chopped
4 sprigs fresh thyme, leaves removed
300ml cream
125ml (1/2 cup) milk
flaked salt
cracked black pepper

Method:
Clean mussels as seen on page 1 in Winter 2002 Quick+Easy Seafood. Rinse mussels and clams discard any open mussels. Cut the ling into approx. 2cm cubes. Set fish aside. Place the mussels and clams into a large frying pan with the wine. Cover and cook for approx. 10 minutes over a high heat. After 5 minutes begin to check the shells and remove the mussels and clams as they begin to open to a side bowl, to prevent over cooking. Reserve the cooking liquid. Allow the mussels and clams to cool slightly before removing the meat to a side bowl, do leave four mussels and eight clams in their shells to serve in the finished chowder. Cut the potato into small cubes approx. 1cm and place into a bowl of water to prevent browning. Melt the butter in a large saucepan and cook the onion, bacon, celery and thyme for 5 minutes. Add reserved mussel liquid, water, potato, cream and milk and cook over low-medium heat for approx. 10 minutes or until potato is tender. Add the fish and cook for 2 minutes, add the mussel and clam meat and reserved whole shells. Stir and taste for seasoning. Serve immediately.

Alternatives: Green Prawns, Trevally, Orange Roughy, Blue Eye, Pipis

* Before discarding a mussel that may be open, tap the shell and if it closes it is safe to use.