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Fish Chowder

Food Network Canada
YIELDS
4 servings
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Ingredients

1
lb(s) clams, cleaned
1
lb(s) mussels, cleaned and bearded
1
shallot, roughly chopped
3
thyme sprigs
1
bay leaf
1
cup white wine
10
white peppercorns
2
Tbsp butter
2
cup heavy cream or whip cream
½
cup diced bacon
½
cup diced onion
1
garlic clove, minced
½
cup diced celery, blanched
½
cup diced carrots, blanched
½
cup diced Yukon gold potatoes
1
lb(s) snapper, cleaned and cut into small pieces
1
lb(s) salmon, cleaned and cut into small pieces
1
lemon, juice only
½
cup chopped Italian parsley
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Directions

Step 1

Place clams and mussels in a large pot with shallots, thyme, bay leaf, white peppercorns, white wine and butter.

Step 2

Cover and bring this to a light boil until the clams and mussels completely open.

Step 3

Remove from heat and strain liquid through a fine mesh strainer, reserving liquid.

Step 4

Remove clam meat and mussel meat from shells and set aside.

Step 5

In a large pot sauté bacon over medium heat for about 3 minutes.

Step 6

Add diced onion and garlic and sauté for a further 2 minutes.

Step 7

Add carrots, celery and potatoes.

Step 8

Add reserved liquid and cream. Allow to simmer until potatoes are fork tender.

Step 9

Add snapper, salmon, cooked clam and mussel meat. Bring to a simmer and remove from heat.

Step 10

Adjust seasoning and add lemon juice. Serve in individual soup bowls and garnish with chopped parsley.

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