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Triple Seafood Chowder with Dill

4.6(31)

A make-ahead smoked salmon butter and some fresh cod dress up clam chowder beautifully for company. Team the stew with a favorite coleslaw and warm buttermilk biscuits for a cozy winter meal.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (13)

serves

8 ounces salt pork, trimmed, cut into 1/4-inch dicesalt-pork
1 3/4 cups chopped oniononion
1 1/2 cups chopped celerycelery
3/4 teaspoon dried thymethyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reservedclam
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch piecespotato
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch piecescod
1 cup half and halfhalf-and-half
1/2 cup whipping creamcream
1/4cup chopped fresh dilldill
Smoked Salmon Butterbutter

Instructions (2 steps)

01Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.