SEAFOOD CHOWDER ft Richard “Torpedo” Thompson

Inspired by Chef Pierre of Zazou Restaurant, Joel makes this hearty chowder for Olympic Gold Medalist, Richard "Torpedo" Thompson



15 – 18 large shrimp, peeled and deveined
A medley of mixed fresh clams, mussels, scallops, count 3/4 shellfish per person

1 medium onion, peeled and diced
1 cup clam juice or fish stock/ broth
¾ cup heavy cream
Juice of 1 lime
A branch of thyme
3 large potatoes, peeled, cut in medium size cubes and parboiled
2 leeks, washed and finely chopped
A bunch of chives finely chopped
2 – 3 oz butter

Chopped chives for garnish


  1. Place butter in a large pot over medium high heat.
  2. 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.
  3. Add all the seafood to the pot and mix well. Add the thyme and a little more salt and black pepper.
  4. Add the clam juice or stock and bring to a boil. As the broth begins to bubble, mix in the cream and chives.
  5. Taste and adjust seasoning if necessary. Serve in bowls garnished with a sprinkling of chives on top.

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