Set The Scene With Alison Roman’s Hamptons-Inspired Clam & Cod Chowder

Want to host your own book club? What better way to immerse yourself in the world of Emma Cline’s The Guest – Dua’s Monthly Read for January – than with Alison Roman‘s mouth-watering Clam and Cod Chowder recipe, inspired by the Hamptons – the setting for Cline’s novel.

Ingredients (Serves 8)

2 tbsp olive oil
2 tbsp unsalted butter
1½ lbs small Yukon Gold potatoes, peeled and halved – quartered if large
2 large leeks, white and pale-green parts only, finely chopped
4 celery stalks, finely chopped
4 sprigs thyme, plus leaves for serving
Kosher salt
Freshly ground black pepper
⅓ cup dry white wine
4 cups fish stock or bottled clam juice
2 cups heavy cream
4 lbs littleneck clams, scrubbed
2 lbs skinless cod or haddock, cut into large pieces
Hot sauce (for serving)
Lemon wedges (for serving)

Method

1. Add the oil and butter to a large, heavy pot over a medium heat. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes.
2. Add the wine and bring to a boil – cook until reduced by half, about 2 minutes.
3. Add stock and cream, season with salt and pepper (if using clam juice, taste before adding salt – it’s very briny) and bring to a gentle simmer. Cook until the potatoes begin falling apart (their starch will help give body to the soup), 50-60 minutes.
4. Add the clams to the pot and stir to coat. Cover and simmer until clams are just beginning to open, 10-12 minutes.
5. Season the cod with salt and pepper and add to the pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough).
6. Add more salt and pepper if needed and serve topped with thyme leaves, hot sauce and lemon wedges on the side.