Ted Williams’s Fenway Chowder

Name: Ted Williams’s Fenway Chowder
Total time: 30 min
Yield: 10 to 12 servings
Cuisine: new england
Ingredients: 3 tablespoons bacon fat, lard or vegetable oil; 1 small onion, minced; 1 large shallot, minced; 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped green bell pepper; 2 teaspoons Lawry’s Seasoned Salt; 2 teaspoons Old Bay Seasoning; 2 teaspoons dried thyme; 1 1/2 teaspoons dried garlic flakes; 8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces; 1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved; 4 cups whole milk; 2 cups half-and-half; 1/4 cup dry sherry; 1 pound mussels in the shell, scrubbed and debearded; 1 dozen about 8 ounces chopped shucked oysters, with their juice; 2 small white potatoes, peeled and diced small; 1/2 cup fresh or thawed frozen corn kernels; 2 teaspoons fresh lemon juice; 1/2 cup heavy cream; Kosher salt; black pepper

Recipe from Molly O’Neill

Adapted by Julia Moskin

Total Time: 30 minutes
Rating: 4(38)
Comments: Read comments

Featured in: The Year’s Best Cookbooks

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Ingredients

Yield:10 to 12 servings

3tablespoons bacon fat, lard or vegetable oil
1small onion, minced
1large shallot, minced
¼cup finely chopped red bell pepper
¼cup finely chopped green bell pepper
2teaspoons Lawry’s Seasoned Salt
2teaspoons Old Bay Seasoning
2teaspoons dried thyme
1½teaspoons dried garlic flakes
8ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces
1pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved
4cups whole milk
2cups half-and-half
¼cup dry sherry
1pound mussels in the shell, scrubbed and debearded
1dozen about 8 ounces chopped shucked oysters, with their juice
2small white potatoes, peeled and diced small
½cup fresh or thawed frozen corn kernels
2teaspoons fresh lemon juice
½cup heavy cream
Kosher salt
black pepper

Ingredient Substitution Guide

Preparation

Step 1
In a large heavy pot, heat fat over medium heat. Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes. Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic. Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.
Step 2
Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer. Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes. If desired, remove mussels from shell and return to the soup.
Step 3
Stir in lemon juice and cream. Season to taste with salt and pepper, and serve.

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