New England Clam Chowder
Ingredients
- Four 5- to 6-ounce trout fillets, boneless, skin on
- Salt and pepper to taste
- All-purpose flour for dredging
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 4 tablespoons butter
- 1/4 cup sliced almonds
- 1/2 lemon, zested and juiced
- 1 tablespoon fresh chives, minced
- Salt and pepper to taste
Steps
- 1
Heat a heavy soup pot over medium heat. Add the diced bacon, and cook until almost crispy.
- 2
Stir in the onions and celery, and gently sauté until softened, 4 to 5 minutes. Mix in the garlic and cook until aromatic, about 1 minute.
- 3
Deglaze with the sherry and cook until evaporated.
- 4
Sprinkle in the flour, stirring to coat the bacon and vegetables.
- 5
Add the potatoes, sherry vinegar, water and clam juice. Bring to a boil, reduce to a simmer and cook, covered, until the potatoes are tender when a knife is inserted, about 20 minutes.
- 6
Stir in the clams and simmer, covered, until their shells have opened, 6 to 8 minutes.
- 7
Mix in the milk and thyme and heat through without boiling. Season with salt and pepper to taste, and ladle into bowls. Notes: Scrubbed with a brush to remove the sand and washed in several changes of water. If using dried thyme, add it to the soup in step #5.
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