Corn Cod and Clam Chowder

My favorite clam chowder is served at the National Hotel on Block Island, Rhode Island. Bar none, this is the best chowder I have ever been served, in my opinion. And it's not just my opinion. It has won best chowder of the Island for years.

My second in a series of 'soft food', this is a corn, cod and clam chowder inspired by the taste, consistency and mouth feel of National's piece of art. I've riffed off their work and you can riff off this with whatever seafood or other favorite ingredients you might love. Fool around and find out!

2 strips bacon, finely diced

4 Tbsp butter

1 large carrot, finely diced (1/8”)

3 stalks celery, finely diced (1/8“)

1 medium onion, finely diced

2-3 cloves garlic, minced

1 Tbsp fresh thyme leaves, minced

1/2 tsp dried dill

1/4 tsp crushed red pepper flakes, or to taste

1/4 cup flour

1 bottle clam juice

juice from 1 10-oz can clams

1 cup heavy cream

1/2 cup sherry

2 medium potatoes (tennis ball size), diced 1/4-inch, about 1-1/2 to 2 cups

1-1/4 lb cod fillet, cut into 1/2-inch pieces

Clams from drained 10 oz can

1/2 can corn kernels, drained

1 Tbsp capers

Cook the bacon in the butter in a medium pot or Dutch Oven for about 3-4 minutes. Add the carrot, celery and onion, and cook until the veggies soften and begin to caramelize, about 6-8 minutes.

Add the garlic, thyme, dill, pepper flakes and flour, and cook another 2-3 minutes, stirring almost constantly. Add a bit more butter if necessary, to assure roux is fluid and not dry.

Add the clam juices, cream and sherry all at once, whisking constantly. Bring to a gentle boil to thicken sauce. Add the potatoes and bring down to a simmer. Cook for about 10 minutes, stirring often, until the potatoes are fork tender.

Add the cod, clams and capers and heat just enough to cook the cod through.

Serves 4.

Old Harbor, Block Island view from the Northern hotel porch bar

Comments

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