Chef Pierre Le Bihan of Zazou Kitchen adds a Trini Irish twist to his seafood chowder with Guinness Dumplings



12 large shrimp, peeled and deveined
A medley of mixed fresh clams, mussels, scallops, count 3/4 shellfish per person
A pint of clam juice or fish stock/ broth
½  pint heavy cream
Dash lemon juice
A branch of thyme and a bay leaf
3 potatoes, peeled and cut in medium size cubes
2 leeks, finely chopped
A bunch of chives finely chopped
2 – 3 oz butter

Chopped chives for garnish
Guinness Dumplings:

1 cup flour
1 tbsp soft butter

1 bottle of Guinness


  1. Make the dumplings: place the flour and a few dashes of salt and black pepper in a small bowl. Using your fingers, cut the butter into the flour. Add enough Guinness to form a soft dough. Roll the dough into small logs, then cut small even pieces from the logs and roll into small balls. Set aside.
  2. Place butter in a large pot over medium high heat.
  3. Add the onions and cook for 1 minute. Add the leeks and potatoes and continue cooking for a few minutes until they are tender. Season with a little salt and black pepper.
  4. Add all the seafood to the pot and mix well. Add a little more salt and black pepper.
  5. Add the clam juice or stock and bring to a boil, stirring intermittently. As the broth begins to bubble, mix in the cream.
  6. Add the formed dumplings to the chowder and let cook for approximately 4 – 6 minutes. Taste and adjust seasoning if necessary. Serve in bowls garnished with a sprinkling of chives on top.

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