Ingredients

The following ingredients have 4 Servings
  • 2 bacon slices, chopped
  • 1 onion, chopped (about 1 cup)
  • 2 stalked celery, sliced
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 8 oz bottle clam juice
  • 1 cup chicken broth
  • 2 medium-size gold potatoes, sliced
  • 4 sprigs thyme
  • 3/4 cup half and half
  • 1/2 cup milk
  • 1/4 pound medium shrimp, peeled and deveined
  • 1/4 pound cod, cut into 1" cubes
  • 20 fresh mussels (about 1 pound), washed, debearded, and steamed
  • hot-pepper sauce
  • 1 tablespoon finely chopped fresh dill

Instruction

  • Steam the mussels: Place the mussels in a pot with about 1 cup of water. Cover and heat to high. Continue to steam/cook the mussels for 5 to 10 minutes. When you near the 5-minute mark, lift the lid and see if the mussel shells are open. If so, they're done. Remove the mussels from the shells and set aside. Discard the shells.
  • Making the chowder: Heat a large Dutch oven or soup pot over medium heat. Add chopped bacon to the pan and cook 4 minutes or until browned. Transfer the bacon to a paper towel to drain, reserve the drippings in the pot. Add the onion, carrots, celery, and garlic to the pan, saute for about 3 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes longer.
  • Slow whisk in the clam juice (or reserved and strained mussel broth from steaming) and chicken broth. Next, add the potatoes and thyme sprigs. Simmer until the potatoes are tender, 10 to 15 minutes.
  • Stir in the half-and-half, milk, shrimp and cod. Simmer for 4 to 6 minutes, or until the fish is opaque. Season with the hot-pepper sauce. Stir in the fresh dill, chopped cooked bacon, and mussels. Ladle into bowl and serve immediately.