Summer Chowder With Cod and Clams
Published June 27, 2024
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1pound cod or other white fish, cut into 2-inch chunks
- Salt and pepper
- 2tablespoons extra-virgin olive oil
- 1teaspoon chopped dill, plus 3 tablespoons chopped dill for garnish
- 3tablespoons unsalted butter
- 1yellow onion, diced small (about 2 cups)
- ½ cup diced celery (2 small ribs)
- 3tablespoons all-purpose flour
- 6cups whole milk
- 1small dried bay leaf
- Pinch of ground cayenne
- 1½ pounds yellow-fleshed potatoes (preferably on the smaller side), peeled and sliced ¼-inch thick
- 1½ cups corn kernels (from 2 ears)
- 12littleneck clams, rinsed
- Zest of 1 lemon
- 1serrano chile, thinly sliced
- 2tablespoons thinly sliced chives, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
504 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 32 grams protein; 1351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place fish in a medium bowl. Season with salt and pepper. Add olive oil and 1 teaspoon chopped dill. Toss to coat and set aside.
- Step 2
Melt butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onion and celery, season with salt and pepper, and cook, stirring, until onions are softened, 5 to 8 minutes. Lower heat as necessary to keep onions from browning.
- Step 3
Over medium-high heat, sprinkle onion-celery mixture with flour and stir to coat well. Add milk 1 cup at a time, stirring frequently to prevent scorching as it thickens, bringing to a simmer between additions, until all 6 cups have been incorporated. (Add more milk as needed to thin. The consistency should be like a thin milkshake.) Add bay leaf and cayenne. Taste and add salt, if necessary.
- Step 4
Lower heat to medium and add potatoes. Cook, stirring frequently, until tender, about 10 minutes.
- Step 5
Add corn and clams, and cook until clams begin to open, about 5 minutes. Add fish, stir well, and adjust heat to maintain a low simmer. Cook for about 10 minutes, until fish is opaque. Stir in lemon zest.
- Step 6
To serve, divide fish and sauce among 6 soup bowls, with 2 clams per bowl. Add a few slivers of serrano chile to each bowl and sprinkle generously with chopped dill and chives.
Private Notes
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Cooking Notes
Mark
In the New England Clam chowder tradition add some pork in the form of salt pork, pancetta or smokey bacon then saute the veg in that and you're making a clam chowder, though this is really a fish chowder in these parts.
Susan Bass
Being in a vegetarian household, I am always looking for ways to eat the foods I love without meat. I love the recipe as written, but I started cooking in the middle of a thunder shower so fresh dill from the garden was out, but thyme was in the fridge so I used that. I had no milk, but I did have lots of half and half, cream, and clam broth, which did the trick. Finally, I had a lb of clam meat and only 1/2 lb of cod. Still, the process for this one is terrific, and the flavor was lovely.
MikeInOz
Sam Sifton's clam chowder uses a premium bacon, since salt pork takes this in a 'totally different direction'. But leaving the bacon out also takes this in a different, lighter, more summery direction. I think that was Tanis' intention here.
Mark
In the New England Clam chowder tradition add some pork in the form of salt pork, pancetta or smokey bacon then saute the veg in that and you're making a clam chowder, though this is really a fish chowder in these parts.
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