NEW ENGLAND FISH CHOWDER

New England Fish Chowder image

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.

Provided by threeovens

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 21

Ingredients

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

Steps:

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.
Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.

Nutrition Facts : Calories 362.6, Fat 16.3, SaturatedFat 8.7, Cholesterol 110.4, Sodium 349.1, Carbohydrate 21.2, Fiber 1, Sugar 6.2, Protein 26.9

*** Explore more New England Fish Chowder Recipes »

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