← Back to Search Results
pan-frying, sauteeing, steaming American, New England
Roast Cod with a New England Chowder Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

New Yorkers are loyal to hometown sports teams, pizza, and cheesecake. But when it comes to chowder, many of us are turncoats: rather than championing the brothy, tomato-based Manhattan clam chowder, we opt for the creambased New England variety. Thick with potato and with a pronounced smoky salinity from the salt pork that classically starts the dish, the other chowder has more going for it on every level-New York's is basically just a vegetable soup with clams.

This main course grew out of my fondness for New England clam chowder, turning it into a sauce for one of that region's most beloved catches, cod. The conversion is pretty straightforward, using less cream than you would for soup, thinning and flavoring it with the juices released when the shellfish is steamed open. You can make this with small, tender Manila clams or relatively plump littlenecks.

Yield: Serves 4

Ingredients

  • 24 Manila or 16 littleneck clams, scrubbed
  • 2 ounces slab bacon, diced
  • 1 teaspoon canola oil
  • ½ cup diced onion (small dice)
  • ½ cup diced leek (small dice)
  • 1 teaspoon finely chopped garlic
  • 4 medium Red Bliss potatoes, peeled and diced (about 1 cup diced)
  • 1 cup heavy cream
  • Coarse salt
  • Freshly ground white pepper to taste
  • 4 skin-on cod fillets (6 ounces each)
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped flat-leaf parsley

Directions

Place the clams and 1 tablespoon water in a saucepan, cover, and steam over high heat until the clams open, 4 to 5 minutes. Set aside 8 clams in their shells for garnish. Remove the remaining clams from their shells. (Discard any clams that do not open.) Strain the liquid from the pot through a fine-mesh sieve set over a bowl, and set the broth aside.

Put the bacon and canola oil in a large, heavy-bottomed pot and saute over medium-low heat until the bacon is browned and crisp and has rendered some fat, about 6 minutes. Use tongs or a slotted spoon to transfer the bacon to a paper towel-lined plate.

Add the onions to the pot and saute until they are softened but not browned, about 4 minutes. Add the leeks and garlic, and saute until softened but not browned, about 2 minutes. Return the bacon to the pot and add the potatoes, cream, and reserved clam juice. Lightly season the contents of the pot with salt and pepper. Raise the heat to high, bring the broth to a boil, then lower the heat and let it simmer for 10 minutes.

Remove the pot from the heat. Return the shelled and unshelled clams to the pot, and season to taste. Cover the pot to keep the sauce warm.

Heat the olive oil in a wide, deep saute pan set over medium heat. Season the cod fillets with salt and pepper, and put them in the pan, skin side down, without crowding. Cook until golden, about 4 minutes, then turn and cook about 3 minutes more, depending on the thickness of the fish.

To serve, transfer the fillets to a warmed serving platter, and spoon the sauce over and around the fish. Arrange the unshelled clams around and on top of the fish, and scatter the parsley over the top.

Variations

Substitute other firm whitefish, such as halibut or bass.

Use salt pork in place of the bacon for a more traditional New England chowder flavor.

Notes

FLAVOR BUILDING

Using double-smoked bacon will infuse the entire sauce with a smoky undercurrent; don't return the bacon to the pot after it's been browned. Instead, mince it and sprinkle some of it over each serving.


© 2004 Alfred Portale

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

587kcal (29%)
132mg (13%)
25mg (42%)
360mcg RAE (12%)
1233mg
89mg
42g
3g
2g
18g
184mg (61%)
567mg (24%)
17g (86%)
38g (59%)
10mg (57%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
west-coast-cooking West Coast Cooking
by Greg Atkinson
new-american-table New American Table
by Marcus Samuelsson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
baked-explorations Baked Explorations
by Matt Lewis
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?