Fresh Fish & Clam Chowder Recipe

Prepare aromatics

Finely dice the onion and celery so they measure about 1 cup each. If using carrot, finely dice to 1/2 cup. Mince the garlic and strip thyme leaves from stems. Pat dry the fish pieces and set aside in a bowl, lightly salted.

In a large, heavy-bottomed pot over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add diced bacon or pancetta (if using) and cook until fat renders and edges are crisp, about 5–7 minutes. Remove half the crisped bacon to a paper towel for garnish, leaving rendered fat in pan.

Add the diced onion, celery, and carrot to the pot. Sweat the vegetables over medium heat, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant. Add the bay leaf.

If using white wine, pour it in now to deglaze the pan, scraping browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add the diced potatoes, reserved clam juice (if using bottled clams) and fish stock or clam juice to the pot. Bring to a gentle simmer over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

In a small bowl, whisk the all-purpose flour into the remaining 1 tbs melted butter to make a roux-like paste, or mix with 2 tbs cold water to form a slurry. Temper by stirring a ladleful of the hot broth into the flour mixture, then whisk the tempered mixture back into the pot to thicken slightly. Simmer 3–4 minutes to cook out raw flour taste.

Stir in the whole milk and heavy cream. Heat gently—do not boil vigorously—to combine and let the chowder thicken, about 4–5 minutes. Taste and season with kosher salt, freshly ground black pepper, and smoked paprika if using. Remove bay leaf.

Reduce heat to low. Gently fold in the fish pieces and chopped clams (or whole littlenecks). Cover and poach the seafood in the hot chowder until the fish is opaque and flakes easily and clams are heated through, about 5–7 minutes depending on piece size. Avoid boiling so the fish stays tender.

Taste and adjust seasoning (salt/pepper). If chowder is too thick, add up to 1/2 cup extra stock or milk to reach desired consistency.

Stir in chopped parsley and half the sliced chives. Ladle chowder into warmed bowls. Sprinkle reserved crisped bacon on top of each bowl and finish with remaining chives, a light grind of black pepper, a small pinch of smoked paprika if desired, and a lemon wedge on the side.

Serve hot with crusty bread or oyster crackers.