Finnan Haddie Chowder

Name: Finnan Haddie Chowder
Total time: PT0D0H0M
Yield: serves 6-8
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)

Serves
serves 6-8

LANDON NORDEMAN

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.