Ingredients

• 1 lb Yukon Gold potatoes, bite size
• 2 ea leeks, fine chop
• 4 ea celery stalks, fine chop
• 4 ea thyme sprigs
• 1/3 C dry white wine
• 4 C fish stock or chicken broth
• 2 C heavy cream
• 4 lb littleneck clams, scrubbed
• 2 lb skinless cod or haddock, large pieces
• hot sauce and lemon wedges

Instructions

1. Sauté the potatoes, leeks, celery and thyme sprigs in 2 T olive oil and 2 T butter until leeks are tender. Add the wine, bring to a boil, then reduce by half.
2. Add the stock and cream, season to taste, then simmer until the potatoes are done.
3. Add the clams, cover and simmer until the clams just begin to open. Season the cod, add to the pot, cover, then simmer to poach the fish.
4. Plate and serve with hot sauce and lemon wedges.

Source: BonAppetit, Mar 2015

Contributed by: Skip