Clam and Cod Chowder
A rich and hearty seafood chowder featuring tender cod, fresh clams, and creamy potatoes in a luxurious cream base. This classic coastal dish combines the briny sweetness of shellfish with tender chunks of fish and vegetables.
Ingredients
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter
- •1½ pounds Yukon Gold potatoes
- •2 large leeks
- •4 stalks celery
- •4 sprigs thyme
- •to taste Kosher salt and pepper
- •⅓ cup dry white wine
- •4 cups fish stock or bottled clam juice
- •2 cups heavy cream
- •4 pounds littleneck clams
- •2 pounds skinless cod or haddock
- •for serving hot sauce and lemon wedges
Cooking Instructions
- 1.
Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it's very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50-60 minutes.
65 min
- 2.
Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10-12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.
17 min
