ingredients
- 4 slices bacon
- 1 pound skinless haddock or halibut fillet, cut into 2-inch chunks
- 2 teaspoons chopped garlic
- 1/2 cup heavy cream
- 3/4 cup cauliflower florets (about 1/5 small head)
- 1 tablespoon ThickenThinTM Not Starch Thickener
- 1/2 medium carrot, finely chopped (1/2 cup chopped)
- 1 (27-ounce) can or 3 cups bottled clam broth
- 1 medium onion, chopped (about 1 cup)
- 1 teaspoon fresh thyme, chopped
- 1/2 cup dry white wine
- 3 pounds cherrystone clams, scrubbed
prepration
Place clams and wine in a nonreactive stockpot with a tight-fitting lid. Set over high heat and cook until clams open, about 8 minutes. Cool, remove clams from shells and roughly chop. Strain accumulated juices through fine sieve into a bowl. Whisk in ThickenThinTM, add clams and set aside.
Cook bacon in a large saucepan over medium heat until crisp. Remove, chop and set aside for garnish. Add onion and carrot to drippings and saut until lightly browned, about 6 minutes. Add garlic and saut until aroma is released, about 30 seconds. Add canned clam broth and cauliflower. Bring to a boil, reduce heat and simmer until florets are tender, about 5 minutes.
Add fish and thyme, cover and simmer until fish is partially cooked, about 2 minutes. Add cream, reserved clams and cook, gently stirring, until chowder thickens slightly, about 4 minutes.
Divide among 6 bowls and sprinkle with bacon before serving.
