- 4 slices bacon, chopped
- 1 small onion, chopped fine
- 1 carrot, chopped fine
- 1 celery rib, chopped fine
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour
- 1/2 teaspoon paprika
- 8 ounces bottled clam juice
- 1 cup water
- 1/2 cup heavy cream
- 1 russet (baking) potato (about 1/2 pound)
- 3/4 pound firm white fish fillet such as halibut or cod, skin discarded and flesh cut into 1-inch pieces
- 2 tablespoons minced fresh parsley leaves
- 1 1/2 tablespoons unsalted butter
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon dried rosemary, chopped fine
- 1 1/2 cups packaged oyster crackers
- In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
- Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.
- While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.
- Serve chowder with herbed oyster crackers.
- Preheat oven to 350°F.
- In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.
- Makes 1 1/2 cups.