Potato Seafood Chowder
Young potatoes -- often called new potatoes -- are a tender, tasty addition to this hearty seafood chowder.
- Servings: 6
Source: Martha Stewart Living, October 2001
- 2 1/2 cups water
- 2 pounds littleneck clams, well scrubbed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, cut into 1/2-inch dice
- 2 celery stalks, strings removed, sliced 1/8 inch thick
- 1 tablespoon all-purpose flour
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
- 1 dried bay leaf
- 4 sprigs fresh thyme
- 1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
- 1/2 pound medium shrimp, peeled and deveined
- 1 1/2 cups half-and-half
- Coarse salt and freshly ground pepper
Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.