Finnan Haddie Chowder

Name: Finnan Haddie Chowder
Yield: Serves 6–8
Cuisine: Scottish
Ingredients: 1 lb. finnan haddie (cold-smoked haddock), cut into 1″ pieces; 1 bay leaf; 2 tbsp. unsalted butter; 1 small yellow onion, finely chopped; 2 tbsp. flour; 3 tbsp. dry sherry; Kosher salt, to taste; Chervil leaves, to garnish; 1 sprig fresh thyme; 10 littleneck clams, scrubbed; 3 cups heavy cream; 1 lb. waxy potatoes, peeled and cut into ¼″ pieces; 2½ cups bottled clam juice

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Conflicting theories exist on where Scotland’s famed finnan haddie, or cold-smoked haddock, originated, with at least two northeastern villages vying for the honor. Here, this prized fish is used in a rich, hearty chowder that also includes clams.

Ingredients

1 lb. finnan haddie (cold-smoked haddock), cut into 1″ pieces
2 tbsp. unsalted butter
1

Europe
United Kingdom
Pescatarian
Scotland
Soup

Method

Soak finnan haddie in a bowl of cold water for 30 minutes; drain. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until soft, 3–4 minutes. Sprinkle in flour and cook for 2 minutes. Whisk in clam juice, bay leaf, and thyme and bring to a boil. Reduce heat to medium and cook until thickened, 18–20 minutes. Add potatoes and cream and simmer until potatoes are tender, about 15 minutes.