NEW ENGLAND SHELLFISH CHOWDER

Both heartier and lighter than you might expect, this chowder can be made with clams, shrimp, a combo of the two, or just potatoes for those who don’t eat shellfish. Add a bit of crispy bacon for even more flavor and texture. Vegetable oil

1 1/4 cups onion, small dice

1/4 cup celery, small dice

1 1/4 cups leeks, sliced

1/2 branch rosemary

1 bay leaf

1 branch thyme

2 garlic cloves, mashed 1 tablespoon fennel seeds Fleur de Sel and pepper, to taste 1 cup Noilly Prat dry Vermouth

1 cup white wine

2 1/4 quarts clam juice

1/2 cup butter

2 1/4 quarts chicken stock

3 cups heavy cream

3 tablespoons sugar

1 1/4 pounds potatoes, medium dice 2 1/2 pounds cleaned shrimp or

chopped clams Nutmeg, to taste

2 potatoes, peeled, grated into

chowder at end

Chervil and/or crispy bacon bits for

garnish

Heat large soup pot over medium low heat until hot, add a small amount of oil and sweat the onions, celery, leeks, herbs (tied into a bouquet garni), garlic, and fennel seeds with salt and pepper until the vegetables are translucent.

Deglaze the pot with Noilly Prat and white wine and reduce by 80%.

Add the clam juice, butter, stock, cream and sugar and bring to a light simmer.

Add diced potatoes and shellfish. Adjust salt and pepper and add nutmeg to taste.

Grate the potatoes directly into the soup and simmer 10-15 minutes.

Remove from heat and serve garnished with chervil and/or crispy bacon.

Serves 12.

Per serving (without bacon): 584 calories (percent of calories from fat, 52), 24 grams protein, 41 grams carbohydrates, 2 grams fiber, 32 grams fat (19 grams saturated), 246 milligrams cholesterol, 1,320 milligrams sodium.

STYLING BY JEB ALDRICH / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY New England Shellfish Chowder includes nutmeg, which “is a bit holiday, and a little bit French, too,” says chef Jeb Aldrich.