Clam and Cod Chowder

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

Ingredients

8 SERVINGS

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1½ pounds small Yukon Gold potatoes, peeled, halved, quartered if large
  • 2 large leeks, white and pale-green parts only, finely chopped
  • 4 celery stalks, finely chopped
  • 4 sprigs thyme, plus leaves for serving
  • Kosher salt and freshly ground black pepper
  • ⅓ cup dry white wine
  • 4 cups fish stock or bottled clam juice
  • 2 cups heavy cream
  • 4 pounds littleneck clams, scrubbed
  • 2 pounds skinless cod or haddock, cut into large pieces
  • Hot sauce and lemon wedges (for serving)

For directions visit: bonappetit

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