Creamy Fish and Clam Chowder

Name: Creamy Fish and Clam Chowder
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1 large onion, chopped; Kosher salt and pepper; 2 cloves garlic, chopped; 1 small bulb fennel, chopped; 2 tbsp. all-purpose flour; 1/2 c. dry white wine; 2 6.5-oz. cans chopped clams, clams drained and clam juice reserved (about 1 c.); 1 32-oz. container seafood stock; 1 lb. Yukon gold potatoes, peeled and cut into 1/2-inch pieces; 8 sprigs fresh thyme; 2 bay leaves; 2 c. half-and-half; 1 lb. skinless cod fillet, cut into 2-inch pieces; Dill sprigs and cracked pepper, for serving

This bowl is pure, cozy comfort.

By Joy ChoPublished: Sep 22, 2023

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mike garten

Yields:

4 - 6 serving(s)

Total Time:

40 mins

Cal/Serv:

363

Canned clams provide a double whammy of briny flavor (a.k.a. chopped clams and the reserved clam juice) that work in tandem with seafood stock and flaky cod to create a craveable chowder that’s sure to transport you to a table by the sea.

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Ingredients

2 Tbsp. olive oil
1 large onion, chopped
Kosher salt and pepper
2 cloves garlic, chopped
1 small bulb fennel, chopped
2 Tbsp. all-purpose flour
1/2 cup dry white wine
2 6.5-oz. cans chopped clams, clams drained and clam juice reserved (about 1 c.)
1 32-oz. container seafood stock
1 lb. Yukon gold potatoes, peeled and cut into 1/2-inch pieces
8 sprigs fresh thyme
2 bay leaves
2 cups half-and-half
1 lb. skinless cod fillet, cut into 2-inch pieces
Dill sprigs and cracked pepper, for serving

Directions

1. Step 1Heat oil in Dutch oven on medium. Add onion; season with 1/2 teaspoon each salt and pepper; and cook, covered, stirring occasionally, 4 minutes. Add garlic and fennel and cook, covered, stirring occasionally, 5 minutes.
2. Step 2Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in wine, then clam juice and seafood stock. Add potatoes, thyme, and bay leaves; cover and simmer, stirring occasionally, until potatoes are tender, 12 minutes.
3. Step 3Stir in half-and-half and return to a simmer. Add cod and reserved clams and gently simmer, uncovered, stirring occasionally, until fish is opaque throughout, 3 to 5 minutes more. Discard thyme and bay leaves and serve soup sprinkled with dill sprigs and cracked pepper if desired.

RECIPE TIP: Double Duty: Canned chopped clams provide briny bits and salty clam juice, both of which enhance the chowder with the flavor of the sea.

NUTRITIONAL INFORMATION (per serving): About 363 cal, 14.5 g fat (6.5 g sat), 90 mg chol, 439 mg sodium, 28 g carb, 3 g fiber, 6.5 g sugar (0 g added sugar), 30 g pro

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