Name: Smoked-Fish Chowder
Yield: 4 servings
Ingredients: 2 Tbsp. unsalted butter; 4 oz. bacon, chopped; 1 medium onion, chopped; 1 medium leek, halved lengthwise, thinly sliced crosswise; 2 celery stalks, chopped; 2 bay leaves; 1 lb. small red potatoes, scrubbed, quartered; 4 cups no-salt-added clam juice; 1 lb. hot-smoked trout, skin removed, flesh broken into small pieces; 1 cup buttermilk, room temperature; ½ cup heavy cream, room temperature; Kosher salt, freshly ground pepper; Trout roe (for serving; optional)

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Photo by Michael Graydon & Nikole Herriott

We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It’s a good stand-in for when you don’t want to bother making fish stock (i.e., most of the time).

Recipe information

Yield
4 servings

Ingredients

2 Tbsp. unsalted butter

4 oz. bacon, chopped

1 medium onion, chopped

1 medium leek, halved lengthwise, thinly sliced crosswise

2 celery stalks, chopped

2 bay leaves

1 lb. small red potatoes, scrubbed, quartered

4 cups no-salt-added clam juice

1 lb. hot-smoked trout, skin removed, flesh broken into small pieces

1 cup buttermilk, room temperature

½ cup heavy cream, room temperature

Kosher salt, freshly ground pepper

Trout roe (for serving; optional)

Preparation

Step 1
Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8–10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8–10 minutes.
Step 2
Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10–15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
Step 3
Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
Do Ahead
Step 4
Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.