Seafood Chowder

cooking.nytimes.com

36 medium-size quahog clams, usually rated “top neck” or “cherrystone,” scrubbed under cold water to remove sand and grit

2 tablespoons unsalted butter

¼ pound thick-cut bacon, diced

2 tablespoons dulse flakes

2 leeks, tops removed, halved and cleaned, then sliced into half-moons

2 carrots, peeled and halved, then sliced into half-moons

2 parsnips, peeled and halved, then sliced into half-moons

2 medium-size all-purpose potatoes, like Yukon Gold, cubed

1 cup dry white wine

3 sprigs thyme

2 bay leaves

2 cups heavy cream

Freshly ground black pepper to taste

1 pound firm white fish fillets, like cod, tautog or sea bass, cut into fingers

½ pound sea scallops, sliced into coins if very large

¼ cup chopped parsley

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer