Finnan Haddie Chowder
Chef Will Gilson serves this Scottish-style chowder, made with clams and cold-smoked haddock, at Puritan & Company.
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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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