Fish & Whistle’s Fish Chowder
Bacon and clam juice make this tasty fish chowder recipe from Fish & Whistle in Biddeford, Maine, extra-flavorful.
Fish & Whistle Fish Chowder
Photo Credit : Adam Detour | Food Styling: Catrine Kelty | Prop Styling: Darcy Hammer/Anchor ArtistsKate Hamm and Jason Eckerson both cooked at top restaurants in Portland, Maine, before opening their own spot, Fish & Whistle, in nearby Biddeford, which has quickly become one of the most vibrant food towns in New England. Seeing an opening for a more casual spot,
the couple turned their focus to seafood, perfecting the art of fish and chips and making one of the tastiest fish chowders in New England. “We like to make our fish chowder with bacon and clam juice,” Hamm says. “Though these are not necessarily traditional, we think the end result is delicious.”
Watch for Fish & Whistle on an upcoming season 7 episode of Weekends with Yankee
Yield:
6-8 servingsIngredients
1 tablespoon unsalted butter
2 slices bacon, finely diced
1 large onion, diced
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 1/2 teaspoons fresh thyme leaves, finely chopped
1 1/2 teaspoons fresh rosemary, finely chopped
4 cups clam juice
2 cups heavy cream
1 large potato, diced
1 1/2 pounds white fish, such as haddock, cod, or halibut, cut into 2-inch pieces
Instructions
In a Dutch oven over medium-low heat, melt the butter and add the bacon. Cook, stirring often, until the bacon has rendered most of its fat, 5 to 7 minutes. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 6 minutes. Add the rosemary, thyme, and a pinch of black pepper and cook for one minute. Add the clam juice and cream and bring to a low boil, then add the potatoes and a generous pinch of salt. Bring the liquid back to a low boil. Once the potatoes have just begun to soften, add the fish and cook until it starts to flake apart (cooking time will vary by species). Season with salt and pepper to taste (it may need a little more than you would think).
