New England Clam and Seafood Chowder

Yield:

Instructions

To cook the clams, pour 1½ cups water and ½ cup wine into a large pot over high heat. Bring to a boil, then add the clams. Cover and cook until they open, 5 to 7 minutes. Discard any that don’t open. Use a slotted spoon to transfer clams to a bowl. Strain the cooking liquid through a fine sieve or cheesecloth and reserve 2 cups clam broth. When the clams are cool enough to handle, set aside 6 in the shell for garnish, then remove the meat from the rest and chop into small pieces. 

In a large Dutch oven over medium-high heat, cook the bacon until browned and crisp. Remove bacon (leaving fat in the pot), drain on paper towels, crumble, and set aside. 

Add butter, onion, celery, garlic, bay leaves, and thyme to the Dutch oven. Cook over medium heat, stirring often, until translucent, about 6 minutes. Add Old Bay seasoning and 1 teaspoon pepper; cook, stirring, for 30 seconds. Add ¼ cup wine and cook for 1 minute. Add the reserved clam broth and fish stock and bring to a simmer, stirring, then reduce heat to medium-low and cook for 5 more minutes. Add potatoes and simmer, covered, until just tender, 7 to 10 minutes. Add fish and cook, stirring gently, until opaque and flaky. Add cream and chopped clams and cook until warmed through. Remove from heat and season with salt and pepper to taste. Ladle into bowls and garnish each with one clam in shell, oyster crackers, crumbled bacon, and minced parsley.