This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).
Recipe information
Yield
6 Servings
Ingredients
Broth
4
2
½
4
¼
1½
1
1
Chowder
3
½
2
3
4
¼
1
4
¼
¾
¾
3
Preparation
Broth
Step 1
Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 6–8 minutes. Stir in parsley; season with salt and pepper. Add wine and bring mixture to a boil. Reduce heat and simmer until mixture no longer smells boozy, about 4 minutes. Add clams, mussels, and 4 cups water. Cover pot and bring liquid to a boil. Reduce heat and simmer until shellfish open, 7–9 minutes. Strain stock through a large fine-mesh sieve into an airtight container. Pick meat from shellfish, discarding any clams and mussels that do not open.
Step 2
Do Ahead: Stock can be made 1 day ahead; cover and chill. Mix a few tablespoons of stock into shellfish meat to keep moist, then cover and chill.
Chowder
Step 3
Heat 3 Tbsp. oil in a large heavy pot over medium. Add onion, leeks, celery, garlic, and parsley; season with salt and pepper. Cook, stirring occasionally, until vegetables are completely soft but haven’t taken on any color, 15–20 minutes. Add potatoes and cook, stirring occasionally and reducing heat if needed to keep vegetables from browning, until beginning to soften, 10–15 minutes.
Step 4
Just before vegetables are done, melt butter in a large saucepan over low heat. Whisk in flour and cook, whisking often, until roux just begins to smell nutty, about 2 minutes. Add cream and milk, whisking until smooth. Bring to a simmer; cook until béchamel is just thickened, about 1 minute.
Step 5
Add béchamel along with reserved broth to vegetables. Bring to a simmer; cook until flavors meld, 20–30 minutes. Season with salt and pepper.
Step 6
Coarsely chop half of reserved shellfish meat and add to chowder along with remaining shellfish meat. Stir in half of smoked trout and cook until trout is warmed through and has flavored the broth, about 1 minute.
Step 7
Divide chowder among bowls. Top with remaining smoked trout, a handful of dill, and a few grinds of pepper; drizzle with oil.