Fish-and-Shellfish Chowder

Ingredients

• 16 littleneck clams
• 2 clove(s) garlic
• 1 medium onion
• 2 tablespoon(s) extra-virgin olive oil
• 2 cup(s) water
• 2 medium red potatoes
• 2 slice(s) of bacon
• + 9 more ingredients
• • 1 celery rib
  • 1 tablespoon(s) all-purpose flour
  • 1 cup(s) heavy cream
  • 6 ounce(s) skinless salmon fillet
  • 2 tablespoon(s) chopped parsley
  • 2 dozen mussels
  • 0.5 cup(s) dry white wine
  • 6 ounce(s) cleaned monkfish fillet
  • Salt and freshly ground pepper

In a saucepan, cover the potatoes with the water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand, covered. Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Add half of the onion and garlic and c...

View full recipe at Food & Wine