New England Fish Chowder

Name: New England Fish Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10-12 serving(s)
Ingredients: 3 tablespoons lard or 3 tablespoons vegetable oil; 1 small onion, minced; 1 large shallot, minced; 1/4 cup red bell pepper, finely chopped; 1/4 cup green bell pepper, finely chopped; 2 teaspoons Lawry's Seasoned Salt; 2 teaspoons Old Bay Seasoning; 2 teaspoons dried thyme; 1 1/2 teaspoons dried garlic flakes; 8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination); 1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops); 4 cups whole milk; 2 cups half-and-half; 1/4 cup dry sherry; 1 lb mussels, scrubbed and debearded (in the shell); 1 dozen oyster, chopped with their juice (about 8 ounces); 2 small white potatoes, peeled and diced small; 1/2 cup corn kernel (fresh or thawed); 2 teaspoons fresh lemon juice; 1/2 cup heavy cream; kosher salt & freshly ground black pepper

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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.

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READY IN: 35mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

3

3 tablespoons lard or 3 tablespoons vegetable oil
1

small onion, minced
1

large shallot, minced
¹⁄₄

cup red bell pepper, finely chopped
¹⁄₄

cup green bell pepper, finely chopped
2

teaspoons Lawry's Seasoned Salt
2

teaspoons Old Bay Seasoning
2

teaspoons dried thyme
1 ¹⁄₂

teaspoons dried garlic flakes
8

ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination)
1

pint clam, chopped and drained juices reserved (or use half clams and half bay scallops)
4

cups whole milk
2

cups half-and-half
¹⁄₄

cup dry sherry
1

lb mussels, scrubbed and debearded (in the shell)
1

dozen oyster, chopped with their juice (about 8 ounces)
2

small white potatoes, peeled and diced small
¹⁄₂

cup corn kernel (fresh or thawed)
2

teaspoons fresh lemon juice
¹⁄₂

cup heavy cream
kosher salt & freshly ground black pepper

DIRECTIONS

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.
Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.

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