Forget the canned clam chowder from your childhood. We’re doing three kinds of fresh seafood, a spicy kick from fresh ancho chilis, and a generous splash of Duplin Carlos to round out the richness of this hearty chowder. It’s comforting and best enjoyed with good company.
Recipe
Ingredients:
- ¼ cup canola oil
- 1 yellow onion, coarsely chopped
- 5 garlic cloves, smashed
- 2 large, fresh ancho chiles, seeded and torn into large pieces
- 1 teaspoon fennel seeds
- 1 cup Duplin Carlos wine
- 4 cups water
- One 28-ounce can crushed tomatoes
- 1 cup 2% milk
- 1 dozen cherrystone clams, scrubbed
- Salt and freshly ground pepper
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 small red onion, finely chopped
- 1 celery rib, finely chopped
- 1 fennel bulb, finely chopped
- 1 package frozen corn kernels, thawed
- 1½ tsp smoked sweet paprika
- 1 pound skinless firm fish fillet (such as drum, snapper, or cod), cut into 1½-inch cubes
- 1 pound shelled and deveined medium-sized shrimp
- Crackers or crusty bread and fresh lime wedges, for serving
Directions:
- In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles, and fennel seeds. Cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes.
- Add the Carlos wine and cook until reduced by half, about 5 minutes.
- Add the crushed tomatoes and water. Bring to a boil. Cook over moderate heat until the vegetables are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk.
- Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.
- Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes.
- Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit. Chop the clams.
- Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper.
- Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil to the pot and heat until simmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup and bring to a boil.
- Add the fish, shrimp, and chopped clams to the soup. Reduce heat to a slow simmer. Do not boil or stir the soup. Cook until the fish is white and the shrimp are pink, about 5 minutes. Season with salt and pepper. Do not stir the soup. Carefully ladle the soup in shallow bowls. Serve with crackers or crusty bread and fresh lime wedges. Makes 10 to 12 servings.
