Chef Will Gilson, the chef-owner of Puritan & Company in Cambridge, serves a chowder that's far more Scottish than Bostonian. Finnan Haddie Chowder originated in Findon, Scotland centuries ago. Here, Gilson serves his with its traditional cold-smoked haddock as well as clams and sherry. This recipe first appeared in our December 2014 issue with the story Boston Uncommon.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Ingredients
- 1 lb. finnan haddie (cold-smoked haddock), cut into 1" pieces
- 2 tbsp. unsalted butter
- 1 small yellow onion, minced
- 2 tbsp. flour
- 2 1⁄2 cups bottled clam juice
- 1 bay leaf
- 1 sprig thyme
- 1 lb. waxy potatoes, peeled and cut into ¼" pieces
- 3 cups heavy cream
- 10 littleneck clams
- 3 tbsp. dry sherry
- Kosher salt, to taste
- Chervil leaves, for garnish (optional)
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Instructions
Step 1
Soak haddock in a bowl of cold water 30 minutes; drain. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until soft, 3–4 minutes. Sprinkle in flour; cook 2 minutes. Whisk in clam juice, bay leaf, and thyme; boil. Reduce heat to medium; cook until thickened, 18–20 minutes. Add potatoes and cream; simmer until potatoes are tender, about 15 minutes. Stir in reserved haddock and the clams; cook until shells open, 8–10 minutes. Stir in sherry and salt; discard bay leaf and thyme. Garnish with chervil.
- Soak haddock in a bowl of cold water 30 minutes; drain. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until soft, 3–4 minutes. Sprinkle in flour; cook 2 minutes. Whisk in clam juice, bay leaf, and thyme; boil. Reduce heat to medium; cook until thickened, 18–20 minutes. Add potatoes and cream; simmer until potatoes are tender, about 15 minutes. Stir in reserved haddock and the clams; cook until shells open, 8–10 minutes. Stir in sherry and salt; discard bay leaf and thyme. Garnish with chervil.
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