Sauteed Icelandic Cod with New England Clam Chowder

Heat olive oil in a large pot with lid. Add the shallots and bay leaves. Let the shallots sauté for 1 minute.

Add the clams and coat in the oil and shallots. Add the water to the pot and cover. Let steam for 4 minutes.

Check the clams to see if they have opened. Remove any opened clams with tongs from the pot and set in a medium sized bowl. Return the lid to allow more time for the other clams to open. Once the clams are cooled, chop into small pieces.

Once all the clams are opened and removed from the pot, drain and reserve the clam broth.

In the same pot, add the salt pork and begin to render the fat for about 5 minutes

Add the whole butter and continue to render the salt pork for about 3 more minutes. Do not brown the butter or pork.

Add the onions and celery and cook for 5 minutes or until the celery and onions become translucent. Add the dried thyme.

Stir in the flour and cook for 1 minute creating a roux

Add the clam stock back to the pot and stir into the roux until fully incorporated

Add the milk to the pot, about a cup at a time. Mix in fully before adding another cup

Bring the milk to a boil, lower to a simmer

Add the potatoes and slowly simmer, stirring occasionally, until the potatoes are fully cooked.

Add the chopped clams back to the chowder and adjust the seasoning with salt if necessary (the salt pork and the clams will add salinity to the soup, so I tend not to season until the end).

Pour the olive oil onto a small saucer or plate about 1/4 inch deep

Invert one side of the baguette circle onto the oil. Lay out onto a baking tray with the olive oil side up.

Season with salt.

Bake in a 375°F oven until golden brown along the edges and crispy, about 8-10 minutes.

Season the cod filet with salt.

Heat oil in a pan until it smokes slightly.

Add the cod to the pan and let sauté. After about 2 minutes, add the butter and set the pan in the oven without flipping the cod.

Let roast in the oven for about 4 minutes or until it is no longer translucent. Flip the fish over and baste with the butter in the pan for 30 seconds.

To plate, add 3-4 pieces pain grille to the plate. Ladle about 6 oz. of chowder around the pain grille. Place the cod filet on top of the pain grille, garnish and serve!