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Ingredients
- 6-8 pieces of bacon, about ½ pound, cut into 1-inch pieces
- 3 medium onions, chopped
- 1 tsp gluten free flour
- 4 sprigs fresh thyme
- pinch of red pepper
- 4 cups corn
- 1 1/2 lbs red potatoes, peeled and cut into ¾ inch pieces
- 2 cups bottled clam juice
- 1 1/4 cups water
- 3/4 cups dry white wine
- 1 cup heavy cream
- 1 lb medium shrimp, peeled
- 2 lbs clams
- 1/2 lb cod, cut into thick chunks
- Kosher salt & pepper to taste
- 3 tbsp chopped fresh parsley
Ingredients
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Instructions
- In a large flameproof casserole, render the bacon over moderate heat until it is crisp and golden.
- Use a slotted spoon to transfer the bacon to a plate lined with paper towel.
- Pour off and discard all but 1 TBS of bacon fat.
- Add the onion to the pan and cook it 8 to 10 minutes or until it softens.
- Sprinkle in the flour and stir to incorporate.
- Stir in the thyme and crushed pepper.
- Add the clam juice, water, wine, and stir until smooth.
- Then add the corn and potatoes.
- Bring to a boil, lower the heat, and simmer the mixture gently for 15 minutes or until the potatoes are cooked through.
- Stir in the cream and return to a gentle boil.
- (The chowder can be made 1 day ahead up to this point. Let it cool and then refrigerate it. Bring it to a boil before proceeding.)
- Add the clams and boil for 5 minutes
- If using raw shrimp, add them now as well as the cod and cook until clams start to open.
- If using cooked shrimp, add to pot just as clams start to open.
- Add plenty of salt & pepper.
- If you like it thicker, mix 1 TBS corn starch in a ¼ cup of cold whipping cream and add to pot and stir.
- Ladle the chowder in to large bowls.
- Sprinkle each one with bacon and parsley and serve at once.
Recipe Notes
Serve with Parmesan Crostini.
Serves 6-8