COD WITH NEW ENGLAND CHOWDER SAUCE24 Manila or 16 littleneck clams, scrubbed
2 ounces slab bacon, cut into medium dice
1 teaspoon canola oil
1/2 cup finely diced onion
1/2 cup finely diced leek (about 1 small leek)
1 teaspoon finely chopped garlic
4 medium Red Bliss potatoes, peeled and cut into medium dice (about 2/3 cup)
1 cup heavy cream
Coarse salt and freshly ground white pepper
2 tablespoons olive oil
4 cod filets (6 ounces each), skin on
1 tablespoon finely chopped flat-leaf parsley
Place clams and 1 tablespoon water in saucepan, cover and steam over high heat until clams open, 4 to 5 minutes. Set aside 8 clams in shells for garnish. Remove remaining clams from shells. Strain broth from pot through fine-mesh strainer set over a bowl and set aside.
Put bacon and canola oil in large, heavy-bottomed pot and saute over medium-low heat until bacon is browned and crisp and has rendered some fat, about 6 minutes. Use tongs or slotted spoon to transfer bacon to a paper-towel-lined plate.
Add onion to pot and saute until softened but not browned, about 4 minutes.
Add leek and garlic and saute until softened but not browned, about 2 minutes.
Return bacon to pot and add potatoes, cream and reserved clam broth. Lightly season with salt and pepper. Raise heat to high, bring to boil, then lower heat and simmer 10 minutes.
Return shelled and unshelled clams to pot, and season to taste. Cover to keep sauce warm.
Heat olive oil in a wide, deep saute pan over medium heat. Season cod with salt and pepper and place in pan, skin-side down, without crowding. Cook until golden, about 4 minutes, then turn and cook about 3 minutes more, depending on thickness of fish.
TO SERVE:
Transfer fish to warmed serving platter and spoon sauce and clams over and around. Scatter parsley over top.
Servings: 4
Source:
Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef by Alfred Portale and Andrew Friedman
