Faith Middleton's Food Schmooze

New England Fish and Clam Chowder

Coursesoup
CuisineAmerican, New England

Servings

10-12 tasting portions or 6-8 full servings

Servings

10-12 tasting portions or 6-8 full servings

Ingredients

6strips country-style or thick-cut baconor 1/2 cup [150 g] finely chopped salt pork (optional)
1tablespoon olive oilplus 1-1/2 tablespoons if not using bacon
2medium onionsfinely chopped
sea salt
freshly ground black pepper
2tablespoons chopped fresh thymeor 1-1/2 teaspoons dried, crumbled
2pounds [910 g] potatoes such as Yukon goldpeeled and cut into 1/2-in [12‑mm] cubes
2cups [480 ml] low-fat or whole milk
2cups [480 ml] heavy cream
2pounds [910 g] haddock or other firm-flesh fishcut into 1-in [2.5-cm] cubes
3pounds [1.4 kg] clams (cherrystone, littleneck, steamer, or Mahogany)opened raw and coarsely chopped, plus 1 cup [240 ml] clam juice (the juice is released when the clams are opened) or bottled clam juice or Fish Stock (see headnote for recipe link)
2tablespoons all-purpose flour
1-1/2cups [360 ml] fish stock(see headnote for recipe link)
1/2cup [30 g] packed finely chopped fresh parsley
small pinch cayenne pepperplus more as needed

Instructions

In a large stockpot over low heat, cook the bacon (if using) until crisp on both sides. Using tongs, transfer to paper towels to drain. Crumble the bacon into small pieces or, if you prefer, cut it into slightly larger pieces and set aside. Remove all but 1 tablespoon of fat from the pot.
Add the olive oil to the stockpot and warm over low heat. Add the onions and cook, stirring frequently, for about 6 minutes, or until the onions are soft and just beginning to turn color. Add just a pinch of salt (clams are very briny, i.e., salty) and pepper and half of the thyme, and stir well. Add the potatoes and cook, stirring, for about 1 minute, until the potatoes are thoroughly coated with the herbs and onions.
Meanwhile, in a medium nonreactive saucepan over medium heat, bring the milk and cream to a very gentle simmer.
Add the haddock and clams to the vegetables and stir for about 30 seconds. Add the flour. Cook, stirring the flour into the fish and vegetables, for about 1 minute. Turn the heat to medium-low. Add the clam juice and fish stock, stir well, and cook for about 2 minutes. Add half of the bacon and the remaining thyme and bring to a gentle simmer. Turn the heat to low and add half of the parsley and the cayenne. Cover and simmer gently for 10 minutes, or until the potatoes are tender.
Stir the warm milk mixture into the chowder. Taste and adjust the seasoning, adding more salt, pepper, and cayenne if needed, and cook another 3 to 4 minutes, or until the soup is quite hot.
Ladle the chowder into mugs or bowls and top with a sprinkling of the remaining parsley and some of the remaining bacon. Serve with the biscuits alongside.

Recipe Notes

TO GO: After adding the clam juice and fish stock, remove the soup from the heat. Add the warm milk and cream to the chowder off the heat. Pack the parsley and the bacon separately. At the party, gently reheat the chowder over low heat, being careful not to overcook the clams. Taste and adjust the seasoning, and sprinkle with remaining bacon and parsley before serving.