No-Holds-Barred Clam or Fish Chowder

A top-notch New-England–style chowder (for Manhattan style, see the variations), even better with a cup or so of fresh corn kernels added along with the fish.

Servings: 4

Total Time: 30 minutes

INGREDIENTS:

• 4 to 6 slices good bacon (about 1/4 pound), chopped
• 1 cup chopped onion
• 2 cups peeled and roughly chopped waxy or all-purpose potatoes
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 cups fish or chicken stock (or homemade)
• Juice salvaged from shucking the clams (as much as possible)
• Salt and freshly ground black pepper
• 1 cup milk
• 1 cup cream or half-and-half (or more milk)
• 24 littleneck or other hard-shell clams, shucked; or about 2 cups diced or chunked fresh delicate white fish, like cod
• 1 tablespoon butter (optional)
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. In a large, deep pot, cook the bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon and set aside. In the bacon fat, cook the onion, potatoes, and thyme until the onion softens, for about 10 minutes.
2. Add the fish or chicken stock to the pot and cook until the potatoes are tender, for about 10 minutes. If using clams, add the juice salvaged from shucking the clams to the stock. Season with salt and pepper.
3. Pour in the milk and cream (or half-and-half). Add the clams (or fish) to the pot and bring the chowder to a bare simmer over low heat, being careful not to let it boil. If desired, float the butter on top of the chowder. Simmer for another 5 minutes or so.
4. Garnish the chowder with the reserved crisp bacon and chopped fresh parsley leaves.
5. Serve the No-Holds-Barred Clam or Fish Chowder hot.

VARIATIONS:

1. Lower-Fat Clam Chowder: Substitute 2 tablespoons of extra virgin olive oil for the bacon. Add another cup of chopped potatoes and use 4 cups of fish or chicken stock. Include 2 cups of corn kernels (preferably fresh) along with the clams. Use 1 cup of low-fat milk and omit the cream. In Step 1, cook the onion and potatoes in the olive oil.
2. Manhattan Clam Chowder: Substitute 1 cup each of chopped carrots and celery for the potatoes. Replace the milk and cream with one 28-ounce can of peeled tomatoes (or 3 cups of fresh tomatoes, chopped). Add the tomatoes with the stock in Step 2.

Enjoy your rich and comforting No-Holds-Barred Clam or Fish Chowder, garnished with bacon and fresh parsley! Feel free to explore the lower-fat variation or try the vibrant Manhattan Clam Chowder for a different twist on this classic soup.