New England is famous for two things: a strong Boston accent, and seafood chowder. While we’re not so great at doing the first, we’re excellent at producing the second. And now you can be too.
Ingredients:
- 1¼ pounds mixed white fish (cod/swordfish/sea bass/halibut) and shellfish (crab meat/scallops/shrimp)
- 8 ounces cooked lobster meat, cut into cubes (optional)
- 1 pound potatoes, peeled
- 1 large onion, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup half-and-half
- 1 tablespoon dry sherry
- 2½ cups clam juice, divided
- 2 cups fish or seafood stock or broth
- 1 tablespoon Old Bay seasoning
- 1 teaspoon freshly ground black pepper
Instructions:
- Melt 1 tablespoon of butter in a Dutch oven or other large heavy pot over medium heat. Cook the onion and celery, stirring often, for about 5 minutes, until translucent.
- Add in the Old Bay and black pepper and cook for another 30 seconds.
- Pour in the sherry and cook until the alcohol has cooked off, then add in half a cup of clam juice and bring to a simmer.
- Allow the vegetables to become soft before pouring in the stock or broth and the remaining clam juice. Bring to a boil over high heat.
- Cut the potatoes into half-inch pieces and simmer for 5 minutes, uncovered, until just tender. Adjust the heat as needed.
- Chop the white fish and shellfish into half-inch pieces and add to the pot. Cook for about 2 minutes, stirring gently, just until the mixture returns to a simmer. Remove from the heat and stir in the cooked lobster meat.
- While the potatoes are simmering, melt the remaining butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, until the roux is light blond in color. Whisk in the half-and-half and 1 cup of the chowder broth that has been skimmed off the top. Bring to a simmer, whisking constantly. Cook, still whisking, until the chowder is thick and creamy.
