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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipes is adapted from ''One Big Table'' by Molly O'Neill, where it is titled, Ted Williams's Fenway Chowder. I always say I am not a big fish eater, but somehow I really like fish chowders. Ingredients:
3 tablespoons bacon fat or 3 tablespoons lard or 3 tablespoons vegetable oil |
1 small onion, minced |
1 large shallot, minced |
1/4 cup red bell pepper, finely chopped |
1/4 cup green bell pepper, finely chopped |
2 teaspoons lawry's seasoned salt |
2 teaspoons old bay seasoning |
2 teaspoons dried thyme |
1 1/2 teaspoons dried garlic flakes |
8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination) |
1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops) |
4 cups whole milk |
2 cups half-and-half |
1/4 cup dry sherry |
1 lb mussels, scrubbed and debearded (in the shell) |
1 dozen oyster, chopped with their juice (about 8 ounces) |
2 small white potatoes, peeled and diced small |
1/2 cup corn kernel (fresh or thawed) |
2 teaspoons fresh lemon juice |
1/2 cup heavy cream |
kosher salt & freshly ground black pepper |
Directions:
1. Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
2. Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
3. Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
4. Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
5. Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
6. Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.
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