Ted Williamss Fenway Chowder

Name: Ted Williamss Fenway Chowder
Ingredients: 3 tablespoons bacon fat, lard or vegetable oil; 1 small onion, minced; 1 large shallot, minced; 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped green bell pepper; 2 teaspoons Lawrys Seasoned Salt; 2 teaspoons Old Bay Seasoning; 2 teaspoons dried thyme; 1 1/2 teaspoons dried garlic flakes; 8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces; 1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved; 4 cups whole milk; 2 cups half-and-half; 1/4 cup dry sherry; 1 pound mussels in the shell, scrubbed and debearded; 1 dozen about 8 ounces chopped shucked oysters, with their juice; 2 small white potatoes, peeled and diced small; 1/2 cup fresh or thawed frozen corn kernels; 2 teaspoons fresh lemon juice; 1/2 cup heavy cream; Kosher salt; black pepper

22 ingredients

9 steps

Ingredients

3 tablespoons bacon fat, lard or vegetable oil
1 small onion, minced
1 large shallot, minced
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
2 teaspoons Lawrys Seasoned Salt
2 teaspoons Old Bay Seasoning
2 teaspoons dried thyme
1 1/2 teaspoons dried garlic flakes
8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces
1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved
4 cups whole milk
2 cups half-and-half
1/4 cup dry sherry
1 pound mussels in the shell, scrubbed and debearded
1 dozen about 8 ounces chopped shucked oysters, with their juice
2 small white potatoes, peeled and diced small
1/2 cup fresh or thawed frozen corn kernels
2 teaspoons fresh lemon juice
1/2 cup heavy cream
Kosher salt
black pepper

Directions

1

In a large heavy pot, heat fat over medium heat.
2

Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes.
3

Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic.
4

Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.
5

Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer.
6

Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes.
7

If desired, remove mussels from shell and return to the soup.
8

Stir in lemon juice and cream.
9

Season to taste with salt and pepper, and serve.