New England Clam Chowder

Ingredients

• 700 gfirm white fish
• 1onion
• 2tomatoes
• 1.5 Lwater
• 80 mlolive oil
• 1lemon
• to tastefine sea salt and black pepper
• 500 gclams
• 400 gpotatoes — diced
• 200 gsalt pork
• 500 mlheavy cream
• 2bay leaves
• to tastefine sea salt

Method

1. Begin by preparing the fragrant base. Dice 1 onion finely and chop 200 g of salt pork into small cubes. In a large heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Add the diced onion and salt pork, stirring occasionally, until the onion becomes translucent and the pork begins to render its fat, about 5-7 minutes. Be careful not to let the onion brown, as this will alter the flavor of the chowder.
2. Next, prepare the vegetables. Peel and dice 400 g of potatoes into 1 cm cubes. Core and chop 2 tomatoes. Add the potatoes to the pot first, stirring to coat them in the rendered fat and oil. After 2-3 minutes, add the chopped tomatoes, allowing them to soften and release their juices, which will help deglaze the pot.
3. Pour in 1.5 L of water and add 2 bay leaves to the pot. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer until the potatoes are tender but not falling apart, about 15-20 minutes. The potatoes should be easily pierced with a fork but still hold their shape.
4. While the potatoes are cooking, clean 500 g of clams under cold running water, scrubbing the shells to remove any grit. Discard any clams that are cracked or do not close when tapped. Once the potatoes are ready, add the clams to the pot. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
5. After the clams have opened, add 700 g of firm white fish, cut into bite-sized pieces, to the pot. Pour in 500 ml of heavy cream, stirring gently to combine. Allow the chowder to simmer for another 5 minutes, or until the fish is opaque and flakes easily with a fork.
6. Finish the chowder by seasoning it to taste with fine sea salt and black pepper. Squeeze the juice of 1 lemon into the pot, stirring to incorporate the citrus brightness. Remove the bay leaves before serving. Serve the chowder hot, garnished with a drizzle of olive oil if desired, and enjoy it with family and friends.