In the 50’s my father and his brothers used to drive (after a full days work) from Caherdaniel where my grandfather had a lobster farm, to Kilmore Quay and other places, load up shellfish and bring them back to the farm. Then go to work again..a round trip of c700km at least once a week interspersed into the day jobs. Kilmore is of course a lovely place and from Bovis (see blog here ) comes a how-to for what sounds like a lovely kilmore quay chowder
Easy Chowder or really a kind of Wexford zuppa di pesce.
Full details are here but some highlights include fennel seeds or cumin, spuds, a whole heap of fish and cream.
The fish is up to you. But I think in a ‘traditional chowder’ Irish style there should always be some smoked fish, haddock, cod or coley. Salmon is cheap and works well, Pollock ditto, any firm white fish cut in good size chunks. When the fish is just about done add a cup of frozen petit pois. Then when the peas are cooked finish with mussels and shrimp/prawns.