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Ted Williams’s Fenway Chowder Recipe

Name: Ted Williams’s Fenway Chowder
Total time: 30 min
Yield: 10
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 Lawry’s 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

NYT Cooking

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 Lawry’s 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

Method

In a large heavy pot, heat fat over medium heat. Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes. Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic. Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.

Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer. Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes. If desired, remove mussels from shell and return to the soup.

Stir in lemon juice and cream. Season to taste with salt and pepper, and serve.

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