New England Fish Chowder

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READY IN: 35mins
Recipe by threeovens

This recipes is adapted from ''One Big Table'' by Molly O'Neill, where it is titled, "Ted Williams's Fenway Chowder." I always say I am not a big fish eater, but somehow I really like fish chowders.

Ingredients Nutrition


  1. Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
  2. Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
  3. Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
  4. Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
  5. Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
  6. Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.

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