In the first of a new strand, Clodagh is taking a trip down memory lane in the county where she grew up - Cork. First stop, Scoil Mhuire - her old school, where she reminisces with her former teacher before visiting a market to buy produce for her seafood chowder, which she cooks overlooking the fishing docks.
Cork seafood chowder
1kg fresh mussels
300g potatoes, peeled and diced
1 onion, finely diced
1 leek, finely sliced
2 stalks of celery, finely sliced
2 garlic cloves, crushed
100ml dry white wine
500ml fish stock
1kg white fish, such as un-dyed smoked haddock, cod, pollock, monkfish, skin removed and cut into small chunks
200g drained tinned sweetcorn
500ml double cream
2 tablespoons fresh dill, chopped
Sea salt and freshly ground black pepper
1. Clean the mussels and discard any which remain open when lightly tapped on a work surface. Place a medium sized saucepan over a medium heat and melt the butter.
2. Stir in the potato, onion, leek, celery and garlic. Reduce the heat, cover and leave to sweat for 5 minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and cook for a further 3–4 minutes.
3. Pour in the stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
4. Stir in the sweetcorn and smoked haddock and continue to cook for five minutes.
5. Add the cream, fresh dill and mussels and season to taste with salt and pepper. Place a lid on top of the pan and cook for a further five minutes, or until the mussels have opened - discard any which stay closed.