Cod & Clam Chowder with Creamy Dashi, Bacon, & Jalapeño

Prep time 0 mins
Cooking Time 40 mins
Serves 8

For the dashi

  • 5 x 10 inches Japanese dried kelp (kombu), in several pieces, if necessary
  • 5 cups chicken stock, slightly salted homemade or store bought
  • 2 cups lightly packed Japanese bonito flakes (katsuobushi)

For the chowder

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds MSC certified small clams, such as Manila or Littlenecks, scrubbed under cold water
  • 1 pound MSC certified cod fillets (or rockfish, halibut, or hake), cut into 1-inch pieces
  • ½ pound all-natural bacon, cut into ¼-inch cubes
  • 2 medium onions, cut into ¼-inch dice
  • 2-inch knob ginger, peeled, halved lengthwise, and thinly sliced
  • 12 garlic cloves, roughly chopped
  • 1 large jalapeno, very thinly sliced 
  • 6 cups coconut milk
  • 2 tablespoons fresh thyme leaves
  • ½ teaspoon kosher salt
  • 3 scallions, trimmed and thinly sliced

Make the dashi

  1. Combine the kombu and stock in a medium pot, bring to a simmer, then gently simmer over low heat for 20 minutes. Remove the kombu and reserve for another use. (It is great sliced thin and pickled.) Add the bonito flakes, stir well, then turn off the heat. Cover with a lid and steep for 20 minutes. Strain the liquid into a container, discarding the solids. It keeps in the fridge for up to 3 days.

Make the chowder

  1. In a large, wide, heavy pot (like a Dutch oven) heat the olive oil over medium heat until it shimmers. Add the bacon and cook, stirring every couple of minutes until it’s golden brown, about 5 minutes. Add the onions, garlic, and ginger, and cook, stirring occasionally until the onions are translucent and garlic has begun to soften, about 4-6 minutes. Add jalapeño and thyme and cook about 30 seconds longer.
  2. Add the dashi, coconut milk, thyme and salt and increase the heat to high, and stir well. Let it come to a boil, then lower the heat to maintain a lively simmer. Cook until the liquid has reduced by about a third and (it’ll thicken to the texture of heavy cream), about 35 minutes.
  3. Add the clams and fish to broth, stirring gently so they’re all submerged, then reduce the heat to low. Cover the pot, adjusting the heat to maintain a very gentle simmer, and cook until all the clams have popped open and the fish is cooked through, about 5 minutes. Turn off the heat. Stir in the scallions then serve right away. 

Ingredients

Method

For the dashi

  • 5 x 10 inches Japanese dried kelp (kombu), in several pieces, if necessary
  • 5 cups chicken stock, slightly salted homemade or store bought
  • 2 cups lightly packed Japanese bonito flakes (katsuobushi)

For the chowder

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds MSC certified small clams, such as Manila or Littlenecks, scrubbed under cold water
  • 1 pound MSC certified cod fillets (or rockfish, halibut, or hake), cut into 1-inch pieces
  • ½ pound all-natural bacon, cut into ¼-inch cubes
  • 2 medium onions, cut into ¼-inch dice
  • 2-inch knob ginger, peeled, halved lengthwise, and thinly sliced
  • 12 garlic cloves, roughly chopped
  • 1 large jalapeno, very thinly sliced 
  • 6 cups coconut milk
  • 2 tablespoons fresh thyme leaves
  • ½ teaspoon kosher salt
  • 3 scallions, trimmed and thinly sliced

Make the dashi

  1. Combine the kombu and stock in a medium pot, bring to a simmer, then gently simmer over low heat for 20 minutes. Remove the kombu and reserve for another use. (It is great sliced thin and pickled.) Add the bonito flakes, stir well, then turn off the heat. Cover with a lid and steep for 20 minutes. Strain the liquid into a container, discarding the solids. It keeps in the fridge for up to 3 days.

Make the chowder

  1. In a large, wide, heavy pot (like a Dutch oven) heat the olive oil over medium heat until it shimmers. Add the bacon and cook, stirring every couple of minutes until it’s golden brown, about 5 minutes. Add the onions, garlic, and ginger, and cook, stirring occasionally until the onions are translucent and garlic has begun to soften, about 4-6 minutes. Add jalapeño and thyme and cook about 30 seconds longer.
  2. Add the dashi, coconut milk, thyme and salt and increase the heat to high, and stir well. Let it come to a boil, then lower the heat to maintain a lively simmer. Cook until the liquid has reduced by about a third and (it’ll thicken to the texture of heavy cream), about 35 minutes.
  3. Add the clams and fish to broth, stirring gently so they’re all submerged, then reduce the heat to low. Cover the pot, adjusting the heat to maintain a very gentle simmer, and cook until all the clams have popped open and the fish is cooked through, about 5 minutes. Turn off the heat. Stir in the scallions then serve right away. 
Download this chowder recipe

Download this chowder recipe

Download Chef Gregory Gourdet's Smokey Cod & Clam Chowder with Jalapeño.

Download
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}