30 FEBRUARY 2020
OBSESSIONS
Seafood-and-Seaweed Chowder
ACTIVE 1 HR 15 MIN; TOTAL 2 HR 15 MIN
SERVES 6 TO 8
A combination of hard cider and dried
seaweed brings a sweet, mild salinity to
the stock, making it ideal for cooking the
mussels and clams before using it as the
base of the chowder.
STOCK
3 Tbsp. canola oil
1 large yellow onion, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely
chopped
11 /^2 cups (12 oz.) dry hard cider
7 cups water
11 / 2 oz. dried kelp or kombu
10 thyme sprigs
5 medium garlic cloves
3 fresh bay leaves
11 / 2 lb. mussels, scrubbed and
debearded
11 / 2 lb. littleneck clams, scrubbed
CHOWDER
3 Tbsp. unsalted butter
1 medium-size yellow onion, finely
chopped into small cubes
4 medium russet potatoes, peeled
and cut into^3 / 4 -inch pieces
3 medium leeks, finely chopped into
small cubes
2 tsp. fine sea salt, plus more to taste
11 / 2 cups heavy cream
1 lb. skinless pollock or cod fillets,
cut into 1^1 / 2 -inch pieces
2 Tbsp. chopped fresh dill, plus more
for garnish
ADDITIONAL INGREDIENT
Finely ground nori
- Make the stock: Heat oil in a Dutch
oven over medium. Add onion, carrots,
and celery; cook, stirring occasionally,
until softened and beginning to brown, 10
to 14 minutes. Add cider; cook, stirring
occasionally, until liquid is reduced by
half, 12 to 15 minutes. Add 7 cups water,
kelp, thyme, garlic, and bay leaves. Bring
to a boil over medium-high. Reduce heat
to medium-low; simmer, uncovered, until
flavors meld and liquid is reduced to
about 4^1 / 2 cups, about 40 minutes.
- Place mussels and clams in simmering
stock; cover and cook until shells open, 8
to 15 minutes. Using a slotted spoon,
transfer mussels and clams to a medium
bowl; discard any that did not open. Let
stand until cool enough to handle, about 5
minutes. Remove meat from shells; dis-
card shells, and set meat aside. Pour
stock through a fine wire-mesh strainer
into a heatproof bowl; discard solids.
- Make the chowder: Wipe Dutch oven
clean. Add butter, and melt over medium-
high. Add onion; cook, stirring occasion-
ally, until translucent, 6 to 8 minutes. Stir
in potatoes, leeks, salt, and 4^1 / 2 cups
strained stock (discard any remaining
stock, or reserve for another use). Let
mixture come to a boil. Reduce heat to
medium-low; simmer, uncovered, stirring
occasionally, until potatoes are tender, 20
to 25 minutes. Stir in cream; cook, undis-
turbed, just until chowder returns to a
simmer. Add pollock; cook, stirring occa-
sionally, until fish is almost cooked
through, 2 to 3 minutes. Stir in reserved
mussel and clam meat. Remove from
heat. Let stand until mussels and clams
are heated through and pollock flakes
when pierced with a fork, about 5 min-
utes. Stir in dill; season with salt to taste.
Ladle into serving bowls; garnish with
ground nori and dill.
MAKE AHEAD Stock can be prepared
through step 1 and refrigerated 3 days in
advance.
WINE Bright, light, saline Muscadet: 2018
Domaine de l’Ecu Classic
NOTE Find kelp or dried kombu on the
international foods aisle at your local
grocery store.
