Cod and Clam Chowder With Smoky Oyster Crackers
This tasty remix of a traditional chowder recipe is refreshingly modern thanks to beautiful in-shell littleneck clams that cozy up alongside chunks of tender cod.
Ingreadient :
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 cups oyster crackers
- 2 tablespoons unsalted butter
- 2 medium leeks (white and light green parts only), thinly sliced
- 1 1-pound fennel bulb, cored and finely chopped
- 1 yellow onion, finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine or dry vermouth
- 24 ounces bottled clam juice
- 12 ounces red potatoes, diced
- 1 teaspoon fresh thyme leaves, chopped
- 1 ¼ pounds cod fillets, cut into 3-in. pieces
- 14 littleneck clams, scrubbed
- 1 ¼ cups heavy cream
- 2 tablespoons finely chopped fresh chives
Direction :
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 cups oyster crackers
- 2 tablespoons unsalted butter
- 2 medium leeks (white and light green parts only), thinly sliced
- 1 1-pound fennel bulb, cored and finely chopped
- 1 yellow onion, finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine or dry vermouth
- 24 ounces bottled clam juice
- 12 ounces red potatoes, diced
- 1 teaspoon fresh thyme leaves, chopped
- 1 ¼ pounds cod fillets, cut into 3-in. pieces
- 14 littleneck clams, scrubbed
- 1 ¼ cups heavy cream
- 2 tablespoons finely chopped fresh chives
