New England Fish Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 3 tablespoons bacon fat or 3 tablespoons lard or 3 tablespoons vegetable oil
• 1 small onion, minced
• 1 large shallot, minced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 2 teaspoons lawry's seasoned salt
• 2 teaspoons old bay seasoning
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried garlic flakes
• 8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination)
• 1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops)
• 4 cups whole milk
• 2 cups half-and-half
• 1/4 cup dry sherry
• 1 lb mussels, scrubbed and debearded (in the shell)
• 1 dozen oyster, chopped with their juice (about 8 ounces)
• 2 small potatoes, peeled and diced small
• 1/2 cup corn kernel (fresh or thawed)
• 2 teaspoons fresh lemon juice
• 1/2 cup heavy cream
• kosher salt & freshly ground black pepper

Recipe

• 1 heat bacon (or other fat) in a dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
• 2 season with salt, old bay, thyme, and garlic flakes and cook about another minute.
• 3 add fish and clams, cook stirring, until fish is opaque, 3 minutes.
• 4 stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
• 5 add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
• 6 stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.