Rhode Island-Style Fish Chowder

Unlike creamy New England or tomato-based Manhattan clam chowders, the soup base in Rhode Island clam chowder is is light and clear. Thanks to smoky bacon and good quality seafood stock, it doesn’t suffer from the lack of cream or tomatoes. A little flour helps thicken the broth, but feel free to omit it for a gluten-free chowder.

• 3 thick-cut slices smoky bacon, cut into ½-inch pieces (4 ounces)
• 2 tablespoons unsalted butter or avocado oil
• 1 medium yellow onion, finely chopped
• 3 celery stalks, thinly sliced
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour, optional see headnote
• 4 cups bottled clam juice or fish stock
• 1 pound fingerling potatoes, cut into ½-inch rounds
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 dried bay leaf
• Kosher salt and freshly ground pepper
• 1 pound lean white fish such as halibut, cod, rockfish, or lingcod (or any combination) thawed or frozen and cut into 1-inch pieces or 8 ounces shucked clams 
• 2 tablespoons chopped fresh tender herbs such as flat-leaf parsley, chives, or dill (optional)
• Cornbread, saltines, or oyster crackers and lemon wedges for serving

To a medium pot or Dutch oven over medium-high heat, add the bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp and browned, about 5 minutes. Spoon off all but 1 tablespoon of the fat, leaving the bacon in the pot. Add the butter to the pot along with the onion, celery, and garlic, and cook, stirring occasionally, until just beginning to brown, about 5 minutes. Stir in flour if using and cook for 1 minute.

Stir in the clam juice, potatoes, thyme, and bay leaf and bring to a boil. Reduce the heat to medium, season lightly with salt and pepper, and cook, stirring occasionally, until slightly thickened and the potatoes are tender, 10 to 12 minutes.

Match the richness of the broth with a buttery, un-oaked chardonnay or balance the richness with a crisp sauvignon blanc or pinot gris.

This soothing broth is perfect for spicing up with a tablespoon of chopped chipotle in adobo or pickled jalapeños.

Like most chowders, soups, and stews, this is even better the second day. Rewarm it gently so as not to overcook the fish.

You can eliminate the butter and bacon, but as building blocks for flavor, the broth won’t be the same. However, keep the bacon but ditch the bacon fat and butter and use a few tablespoons of avocado oil instead.