live blog: chow(der) hound

Local fish supplier Charlie Sexton has fished the waters off the coast of the village of Doonbeg for the past 25 years. The Atlantic coast is home to hake, cod, monkfish, and tiny prawns – all of which he catches to end up in the seafood chowder of Chef Wade Murphy, seen here teaching me how to do it properly, with the addition of clams, mussels, and salmon, in Darby’s at The Lodge at Doonbeg.

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