Yield: about 3 Quarts

Heavily adapted from Larsen’s Fish Market, Martha’s Vineyard

My version of New England–style seafood chowder. Deeply flavored, yet light. Sure to please.

Shrimp stock:

• shells from 1 to 2 lb of shrimp
• 6cups water

Aromatics:

• 6TBS unsalted butter, divided
• 1large onion, finely chopped
• 2celery stalks, finely chopped
• 1TBS Old Bay seasoning
• 1tsp freshly ground black pepper, plus more
• 1TBS mirin or Shaoxing cooking wine
• 2cups clam juice, divided

Vegetables:

• 1-2lb potatoes (any kind), peeled, cut into ½-inch pieces

Seafood:

• 1lb white fish (cod, haddock or other)
• 12oz shrimp, peeled and deveined and cut in half
• 8-12oz scallops, cut into half or quarters (depending on size)

Chowder:

• 4TBS butter
• 4TBS AP flour
• 16oz half-and-half

Shrimp stock: Add shells from 1 to 2 lb shrimp to a 2-3 quart sauce pan over medium high heat. Saute for 2 minutes. Add 6 cups water. Bring to a boil then reduce to simmer and cook for 10 minutes. Set aside.

Cook aromatics: Melt 1 TBS butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes.

Mix in Old Bay and 1 tsp pepper and mirin and cook, stirring, about 1 minute. Add ½ cup clam juice, bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.

Cook vegetables: Add shrimp stock and remaining clam juice and bring to a boil. Add potatoes (and optional carrots). Simmer, uncovered, adjusting heat as needed, until just tender, about 5 to 10 minutes.

Cook fish and shellfish: Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 to 3 minutes. Remove from heat.

Half-and-half mixture: While the potatoes are simmering, melt 3 TBS butter in a 2-quart saucepan over medium heat. Whisk in flour and cook, until light blond in color, about 2 minutes. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Reduce heat to simmer, and cook, still whisking, until thickened and creamy.

Chowder: Stir half-and-half mixture into chowder and return to medium heat. Bring to a simmer, stirring gently. Remove from heat, season with salt and more pepper to taste. Ladle into bowls and serve with oyster crackers and/or toasted Boule.