Cream cuts the jalapeño’s heat, but you can still taste its bright, fresh flavor.
SERVES 4
INGREDIENTS
- 4 slices bacon, cut crosswise into 1/4-inch strips
- 1 medium shallot, minced
- 1 large jalapeño, seeded and very finely chopped (about 2 Tbs.)
- 2 Tbs. unbleached all-purpose flour
- 2 6 1/2-oz. cans chopped clams, clams and juice separated (about 1 cup juice)
- 2 8-oz. bottles clam juice
- 1 cup heavy cream
- 8 to 10 oz. unpeeled red potatoes (about 2 medium), scrubbed and cut into 1/2-inch dice
- 1/2 tsp. dried thyme
- 3/4 lb. skinless haddock or cod fillets
- Kosher salt and freshly ground black pepper
INSTRUCTIONS
- In a 4-quart Dutch oven or heavy saucepan, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer the bacon to a small dish lined with paper towels, leaving the fat behind in the pan.
- Add the shallot and 1 Tbs. of the jalapeño to the bacon fat and cook over medium heat, stirring occasionally, until the shallots are softened, about 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually stir in all the clam juice (from the cans and bottles). Add the cream, potatoes, and thyme; bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat as necessary and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes. Add the whole fish fillets and cook for 3 minutes. Stir in the clams and continue stirring until the fish has broken into chunks. Cook until the fish is cooked through and the clams are heated, about another 2 minutes.
- Season the soup with salt and pepper to taste. Serve sprinkled with the reserved bacon and the remaining jalapeño.
NUTRITION INFORMATION PER SERVING:
- 410 CALORIES | 28g PROTEIN | 16g CARB | 25g TOTAL FAT | 15g SAT FAT | 8g MONO FAT | 1.5g POLY FAT | 160mg CHOL | 1,220mg SODIUM | 1g FIBER
