The Seafood Chowder I Can’t Stop Making!
If you love cozying up to a bowl of classic New England chowder, allow me to introduce you to its upgraded, slightly sexier cousin: creamy mussel chowder with crispy guanciale. Briny mussels are gently steamed in white wine, then tucked into a silky broth with Yukon Gold potatoes, fennel, and cream. It tastes like something you’d order at a great restaurant, but comes together in about 45 minutes at home. Every ingredient pulls its weight—and then some.
The secret to what makes this seafood chowder so special? The broth practically builds itself. As the mussels steam and open, they release a deeply flavorful, ocean-kissed liquid that becomes the foundation of the soup—no additional stock required. I love this for a date night in, but it’s equally wonderful for a dinner with friends when you want to impress without overcomplicating.
If you’re not familiar, guanciale is Italian cured pork cheek—fattier and more delicate than bacon, silkier than pancetta, and worth seeking out. That said, pancetta or a good thick-cut bacon both work here.
How To Steam Mussels Like A Pro
Give them a good scrub, then soak and rinse to remove any grit. In fact, do it twice. 😉 This step ensures a clean, sand-free broth.
Cook the mussels in a mixture of water, white wine, and butter just until they open. They only need a few minutes to open—any longer and they’ll turn rubbery.
Ari’s tip: Use a Chardonnay or other dry white you’d actually drink. The flavor carries through. Plus, you can then pour yourself a glass while cooking!
Discard any mussels that remain tightly shut after cooking—they weren’t alive before cooking and shouldn’t be eaten.
Return the mussels to the pot along with lots of fresh herbs. They really brighten up the whole dish!
Ladle the chowder into large, shallow bowls (more room for toppings!), then top with the crispy guanciale and a bit more herbs. I like to serve it with big hunks of crusty bread for mopping up every drop of that creamy broth.
Seafood chowders are always best fresh, when the mussels are perfectly tender. Shellfish doesn’t reheat as gracefully as meat or chicken, and you risk the mussels turning rubbery. If you’re doubling the recipe and expect leftovers, reheat slowly on the stovetop over low heat rather than blasting it.
And yes, you can absolutely make this with fresh clams!
Make It A Complete Meal
I’d recommend starting with something light, like my 5-minute arugula and Parmesan salad, then I’d round out the meal with a scoop of ethereally light French chocolate mousse. Sometimes less is more. 😉
Mussels can feel intimidating if you’ve never cooked them before, but I promise this recipe is more approachable than it looks. I’m seriously so excited for you to try this one! Please, please leave your feedback below!
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Creamy Mussel Chowder with Crispy Guanciale
Equipment
Ingredients
For the Soup
- 2 lbs mussels
- 1 cup (237ml) water
- ½ cup (118ml) white wine, such as Chardonnay
- 1 Tbsp (14g) unsalted butter
- 3 oz guanciale, diced (I’ve seen guanciale sold in packages that are either 3 or 4oz, use whichever you have access to) – yes, you can substitute with pancetta or bacon
- 1 small fennel remove the core, then dice into ¼-inch pieces , fennel fronds reserved for garnish
- ½ medium sweet onion, diced
- 3 cloves of garlic, peeled and finely chopped
- 1 medium Yukon gold potato, cut into ¼-inch dice (about ⅓ lb)
- 1¼ cup (300ml) heavy cream
- 1 Tbsp (15ml) sherry vinegar
- 2 Tbsp finely chopped fresh herbs, such as parsley, tarragon, and/or chives, plus more for serving
For Serving
- Crusty baguette or oyster crackers
Instructions
- Clean mussels. Scrub under cool water, then soak in cold water for 10–15 minutes to release grit. Lift out the mussels, replace the water, then repeat once more. Drain, then remove the “beard” by pulling it firmly away from the shell.
- Steam mussels. In a large pot, combine 1 cup of water, ½ cup white wine, add 1 Tbsp butter, then bring to a boil over medium-high heat. Add the cleaned, rinsed mussels directly to the pot, give them a quick stir, then place the lid on top. Cook over medium heat for 5-6 minutes undisturbed. When you remove the lid, discard any mussels that remain tightly sealed, as these were dead before cooking.
- Chill. Set a fine mesh strainer over a large bowl, then strain the mussels and liquid. Set the broth aside (you’ll add it back later) and allow the mussels to cool until you can safely handle them. You can move onto the next step, but once cool, remove the mussels from the shells – just keep them in a bowl and set aside. Discard the shells.
- Cook guanciale. Reheat the same pot over medium heat, allowing any excess liquid to evaporate. Once hot, add cubed guanciale. Cook, stirring occasionally, until golden brown and crispy, about 5-6 minutes. Use a slotted spoon to transfer to a paper towel-lined bowl.
- Sauté aromatics. If the pan feels too dry, add another tablespoon of oil. Add diced fennel and onion, then season with ½ tsp Kosher salt and a little black pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add 3 cloves of chopped garlic, then cook 1 minute more.
- Add broth. Pour in the liquid from steaming the mussels.
- Add potatoes. Carefully add the diced potatoes to the pot, bring the soup back up to a boil, then cover with a lid and cook for about 10-12 minutes, or until the potatoes are tender and cooked through.
- Stir in cream. Pour in 1¼ cup (300ml) of heavy cream and 1 Tbsp (15ml) sherry vinegar.
- Finish, then serve. Return the mussels to the pot, stir in 2 Tbsp chopped fresh herbs, then give it a taste. Adjust seasoning if needed. Ladle into large, shallow bowls, then top with freshly cracked black pepper, crispy guanciale, and reserved fennel fronds. Enjoy with crusty bread on the side or top with oyster crackers. Enjoy!
Notes
- To remove the beard (that stringy bit hanging from the shell), simply grip it firmly then pull it away. It takes just a second per mussel.
- You can easily double this recipe to feed a larger group, but as mussels are often sold in 2lb bags, and my children refuse to eat them, I find that we want just enough for one evening. As with all shellfish, you increase the chances of it being ‘overcooked’ and rubbery when reheating. So, if you intend to have leftovers and cook a larger portion, reheat the chowder slowly on a stovetop to avoid overcooked mussels.
- Fresh herbs: If you’re not a fan of tarragon, omit it. My husband prefers this chowder without.
Nutrition
Photography by Jo Harding.
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