Seafood Chowder Recipe

Heat a Dutch oven or stock pot over medium high heat and add 4 slices bacon. Cook until it's crispy, then transfer the bacon to a dish lined with paper towels to soak up excess grease.

Add 4 tablespoons butter to the pot and as it melts add 2 stalks celery, ½ large onion, ½ fennel bulb; stir and cook until the vegetables are tender and slightly translucent, about 3-5 minutes.

Add 4 tablespoons all purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried thyme. Cook, stirring constantly until all of the dry ingredients are moistened and there are no dry bits remaining. Continue to cook for a minute longer, stirring constantly to cook out the flavor of the raw flour.

Stir in 2 quarts fish stock and bring the pot to a boil. Add 2 large Yukon Gold potatoes and 2 bay leaves. Cook for about 10 minutes or until they're tender.

Add 1 cup cream and once it comes to a boil, add 1 pound fish, 1 dozen mussels, 1 dozen littleneck clams, ½ pound shrimp. Stir well to combine and bring the chowder up to a simmer. Cook for 5 minutes. Taste the broth and adjust with seasonings as you like.

Sprinle 2 tablespoons Italian parsley over the chowder and garnish with the crumbled bacon.