This is a twist on a traditional chowder featuring chunks of tender cod and a few littleneck clams. Bacon, onions, potatoes, celery, thyme and bay leaves are all combined to create this rich and warming one-pot cod chowder. This hearty bowl is ready in is less than an hour.
Cod Chowder with Cherrystone Clams
- 4 oz bacon, diced
- 2 tablespoons butter
- 2 medium yellow onions, chopped (about 2 cups)
- 4 stalks of celery with leaves, finely chopped
- 1/2 cup dry white wine (optional
- 4 small red potatoes, cut into 1/2″-inch cubes ( or yukon)
- 2 cups clam juice (2 bottles)
- 1 bay leaf
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
- 1 1/2 to 2 pounds cod, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
- 1 1/2 cups heavy cream
- 10-12 cherrystone clams, scrubbed
- 2 tablespoons chopped fresh parsley
In a large stock pot, crisp up bacon, remove from pot. Leave only about 1 tablespoon of grease and add butter over medium heat.. Add the onions, celery and cook until softened, about 5 minutes.
Add the wine, (deglaze the pan) if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)
Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice and simmer. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.)
Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
In a separate pot, heat the cream until steamy (not boiling).
Add the fish and clams to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes.
Carefully monitor this process. If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. (Carefully monitor this process). But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream).
Keep the temperature so that it barely gets steamy, but not simmering.
When the fish is just cooked through and the clams are open, remove from heat.
Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving. Garnish with bacon bits.
Serve with crusty bread.
